The objective of this work was to study the use of four composts, obtained by agro-industrial, urban and green wastes, as growing media components on Rosmarinus officinalis L. Substrates were obtained by mixing each compost with peat in different proportions. Main physical and chemical characteristics of prepared substrates have been compared and, at the end of growing cycle, the biometric survey on main growing parameters and plant nutritional status was performed. The obtained results showed that substrates with 30% compost have main physical and chemical parameters comparable with those of the control. Best quality plants have been obtained substituting peat with 30% of compost, except with the olive mill compost. At the end, the green pruning compost can be recommended as growing media component (up to 50%) for the growth of Rosmarinus officinalis L., being able to determine high quality plants, together with an implemented plant nutrient efficiency.

Milk and dairy products can have variable contents of antioxidant compounds that contribute to counteract the oxidation of lipids and proteins during processing and storage. The content of active antioxidant compounds is closely linked to their protection by oxidation. Freezing is one of the factors that can reduce antioxidant activity. Freezing of milk or curd is frequently used in case of the seasonality of milk production and/or seasonal increased demand for some products. In this paper, the effect of using frozen curd on the oxidative stability of buffalo Mozzarella cheese was evaluated. Samples of buffalo Mozzarella with different frozen curd content (0%, 5%, 20%, and 50%) were produced and analyzed at one and nine days. Mozzarella cheese with higher frozen curd content had a significant increase in redox potential parallel to the decrease in antioxidant activity, showing less protection from oxidation. Lipid and protein oxidation, expressed respectively by malondialdehyde and carbonyl content, increased significantly with increasing frozen curd. At nine days, carbonyls significantly increased while malondialdehyde content did not vary, showing that during storage, fat was more protected from oxidation than protein. The average carbonyl levels were comparable to those of some cooked cheeses, and the malondialdehyde levels were even lower. The results of this study stimulate the investigation of new strategies to decrease the oxidative damage in cheeses produced in the presence of factors decreasing oxidative stability.