Abstract: Food spoilage is a universal problem where the food item will lose its quality, texture, flavor, and it will be no more suitable for consumption. Biological contaminants are the main reason for food deterioration and damage. There exists a process called “Food Preservation” used to prevent, maintain, and protect food from damage and spoilage. It is essential also to extend the shelf life of the food product. Each type of food can be protected and preserved either physically or chemically. However, some of the chemical preservatives have drawbacks that can’t be anymore safe to be used. A number of studies shed the light on the importance of a natural compound named “Thymol” to be used as a preservative in cottage cheese. The latter has limited shelf life due to its high moisture content (~75%) and relatively high pH (~5). Thymol is characterized by its phenolic group and it has many roles. Recently, many researchers tried to detect the effectiveness of thymol in extending the shelf life of the cottage cheese by improving its quality and protecting it from microorganisms. The studies assure that thymol protects the sensorial properties of cottage cheese and extends its shelf life without causing any risks.