The present study was aimed at using cold-sensitive (CS) starter as powerful alternative for shelf life prolongation of fermented dairy products. Utilized replica plating technique to select six cold-sensitive mutants of Lactobacillus delbrueckii MDC 9617 from about 400 rifampicin-resistant (Rif) mutants which losing ability to grow on LAPTg and ferment milk at minimal temperature. Whole CS mutants during growth at optimal temperaturebasically hold milk clotting rate, as well as the organoleptic properties of fermented dairy product. There are two CS Rif mutants CS-Rif3 and CS-Rif 8also containing highgrowth and milk fermentation rates property. Dairy Products which fermented by CS starters maintain the viable cells count, titratable acidity, texture and flavor at last for one month of refrigerator condition inmutuality to the native starter.Thereby, cold sensitive rif mutations can be used as an alternative solution for shelf life prolongation of dairy products at refrigerator temperatures also for technological characteristics ameliorate of starter cultures.