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ESSENTIAL OILS AND MICROBIAL LOAD IN YOGURT MILK: AN INFLUENCE STUDY
Abstract
Yogurt milk's functionality can be enhanced by fortifying it with natural ingredients like probiotic bacteria, prebiotic additives, phenolic compounds, and dietary fiber. Beyond these, non-nutritive additives, such as flavors, are commonly used to improve its organoleptic appeal. Alternatively, bacterial mixtures can be employed to produce flavors esters via biotransformation during milk fermentation, offering a biotechnological approach to flavoring. This study focused on formulating four essential oils: tangerine, orange, lime, and lemon, into water-based emulsions and separately incorporating them into cultured milk fortified with selected lactic acid bacteria. The research then assessed the impact of these essential oils on the resulting yogurt's physicochemical and microbiological overall acceptability characteristics. The addition of essential oils to milk, the raw material for the manufacture of yogurt, is a potential activity to improve the functional properties of the finished product thus obtained through the unique aromas and tastes attributed to yogurt, offering consumers a wider variety of choices. Most essential oils have strong antimicrobial properties, due to which they can extend the shelf life of yogurt by inhibiting the growth of unwanted bacteria. Essential oils can add natural antioxidants to yogurt, helping to protect it against oxidation and improve its stability. Some essential oils may have functional properties, such as anti-inflammatory or digestive effects, which can be transferred to yogurt.
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