Microbiological safety is crucial in the dairy industry, given the global scale of milk production and its significant public health implications. Biofilm formation in the dairy industry is a significant challenge that potentially leads to contamination, degrading the quality of dairy products (e.g., cheese, yogurt, butter, cream, etc.). To prevent biofilm formation, a multidisciplinary approach combining physical, chemical, and biological methods is essential. Advanced technologies like smart packaging materials, show considerable promise in preventing bacterial adhesion as well as biofilm formation. Molecular techniques, such as loop-mediated isothermal amplification and the reverse transcription polymerase chain reaction test, can identify specific bacteria responsible for biofilm formation, resulting in more effective control measures. Additionally, probiotics, enzymes, bacteriophages, ozone, and coating potentially enhance bacterial competition and prevent biofilm formation. However, best practices, such as good manufacturing practices, cold chain management, the use of natural antimicrobial compounds as well as maintaining a regular cleaning and sanitation schedule, are equally important. Monitoring dairy-product microbial quality is also crucial to preventing biofilm formation. This review underscores the importance of integrating advanced technologies with best practices to improve dairy-product quality and safety. The findings suggest that such an integrated approach can have profound implications for safeguarding public health and enhancing the safety of dairy products on a global scale.