The re-usage of byproducts needs urgent attention as the recycling and reduction in wastes can minimize environmental pollution and ameliorate the present situation by creating new products, such as animal feed and ingredients for the food industry. The industrial production of rose oil from Rosa damascena Mill. generates tons of byproducts, due to the low oil yield. Byproducts such as spent petals are systematically used as feed supplements, while the polyphenol-rich extracts are incorporated in numerous animal products. Among their benefits, exogenous (through a dietary strategy) antioxidants such as polyphenols, play a pivotal role in the antioxidant system in intensive farmed animals—influencing the growth performance and increasing the feed conversion. On the other hand, incorporated extracts serve as natural antioxidants retaining the discoloration of meat products, as well as inhibiting the lipid and protein oxidation during storage, extending their shelf-life. Rosa damascena Mill. extracts are used as additives in functional and more healthier products with reduced nitrite content and enhanced the biological value of the consumed products. The aim is to systematize the existing knowledge about the potential use of spent Rosa damascena Mill. petals and their extracts, as well as highlight the need for further research in dairy and meat products.

The aim of the present study was to evaluate the influence of NaCl concentration on the microflora in Kashkaval cheese produced from cow’s milk. Three cheese samples were obtained - with low (0.7%), medium (1.5%), and standard (3.1%) content of NaCl. Microbiological analyses were performed on the 1st, 15th, 30th, and 45th d of cheese ripening. It was established that the NaCl content has a significant (p < 0.05) influence on the growth and activity of the microflora in studied samples. It has been observed that the total Lactic acid bacteria (LAB) increased up to 30 d during ripening, after which their concentration decreased. A higher LABs count of samples with 0.7% NaCl and 1.5% NaCl in comparison with those containing 3.1% NaCl was found. At the same time, the variations in the salt content do not have a significant (p > 0.05) impact on the growth of Psychrotrophic bacteria, while in samples with a low salt content, the growth of Yeast and Molds was more intense. The data obtained in the present study showed that the concentration of NaCl is important for the regulation of activity of microbiological processes during the ripening of the Kashkaval cheese samples.

The increasing global demand for animal-derived food products, combined with growing environmental and public health concerns, has intensified the search for sustainable strategies in livestock production. Among emerging nutritional approaches, phytogenic feed additives (PFAs) have gained attention as natural alternatives to conventional synthetic growth promoters. PFAs, derived from herbs, spices, essential oils, and plant extracts, contain diverse bioactive compounds such as phenolics, flavonoids, alkaloids, terpenoids, and saponins. These compounds exhibit antimicrobial, antioxidant, anti-inflammatory, and immunomodulatory activities that can support animal health, productivity, and product quality. Current research indicates that PFAs positively influence digestive physiology by modulating gut microbiota, improving intestinal integrity, and stimulating digestive enzyme secretion. These mechanisms enhance nutrient utilization, feed efficiency, and growth performance. In addition, the antioxidant and immunomodulatory properties of plant-derived compounds strengthen the ability of animals to cope with physiological stress and disease, potentially reducing reliance on synthetic antimicrobials and supporting antibiotic-free production systems. PFAs may also improve reproductive performance and physiological stability, particularly in small livestock species and indigenous breeds. Beyond productivity benefits, phytogenic additives contribute to environmental sustainability by improving feed conversion efficiency and reducing nutrient excretion. The present literature review confirms that although variability in plant composition and the need for standardization remain challenges, PFAs represent a valuable component of integrated nutritional strategies aimed at achieving resilient, environmentally responsible, and economically sustainable livestock production systems.

The aim of the present study was to investigate the changes in the fatty acid profile and acid value of milkfat during ripening of Kashkaval cheese with reduced sodium chloride content. Three batches of Kashkaval cheese (with low 0.7%; medium 1.5% and standard 3.1% NaCl content) were produced. Analyses were carried out on days 1 and 45 of ripening. Based on the results obtained, it was established that lipolysis in Kashkaval cheese during ripening was significantly delayed (p<0.05) in all samples. A slight increase in Kashkaval fatty acid value during ripening was established. Not statistically significant changes in the fatty acid composition of the tested samples during the 45-day ripening period were found. The average values for saturated fatty acids (SFA) were 81.08 mg/100g and for the monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were 11.03 and 1.04 mg/100g between control group (KSs with 3.1% NaCl content) and experimental groups (KMs with reduced NaCl content of 1.5% and KLs with a low NaCl content of 0.7 %) respectively. The predominant fatty acids (FA) were palmitic (C16, 37.56±1.13 mg/100g), myristic (C14, 16.98±0.51 mg/100g), stearic (C18, 15.35±0.46 mg/100g) and oleic acid (C18:1, 10.47±0.31 mg/100g). At the end of the ripening period, Kashkaval cheese with low content of NaCl had a slightly higher acid value of 3.03±0.58 mg KOH/g in comparison with cheese samples with medium and standard NaCl content of 1.72±0.01 and 1.11±0.01 mg KOH/g respectively.

The incorporation of natural plant extracts into dairy products has attracted increasing interest due to their potential to enhance nutritional value and product stability. This study evaluated the effects of distilled rose (Rosa damascena Mill.) flower ethanolic extract on the physicochemical, texture, microbiological, and sensory properties of kashkaval cheese. Cheese samples were immersed in solutions containing rose extract at concentrations of 1.25% (S2) and 2.5% (S3) and compared with a control (S1) during ripening. Sensory evaluation showed that S2 achieved the most favorable balance of aroma, flavor, and overall acceptability, whereas S3 exhibited reduced acceptance due to an excessively strong floral aroma. The enrichment did not significantly affect fat (26–29%), water (33–36%), or salt (~2%) content. However, rose extract accelerated proteolysis, with S2 showing the highest maturity index (NPN/TN 13.76% at month 6) compared with the control (11.19%). Enriched samples showed improved amino and organic acid profiles, while the control contained higher levels of saturated fatty acids and cholesterol. All samples met microbiological safety criteria. Rose extract also influenced color and texture properties. These results demonstrate that rose extract can serve as a functional ingredient to improve the quality and technological properties of kashkaval cheese, with optimal effects at 1.25%.