The changes in physico-chemical properties of yoghurt containing cress seed mucilage (CM) compared with yoghurt containing guar gum (GG) or plain yoghurt during storage at 5±2°C for 15days were evaluated. CM was prepared and added to standardized buffalo’s milk (∼3.2% fat and ∼15.0% TS) at rate of 0.025%, 0.05% and 0.10% but GG was added at the rate of 0.025% and 0.05% to create 5 treatments. The latter batch had no CM or GG, serve as a control (C). No significant changes in pH values and proteolysis (SN/TN ratio) of all yoghurt samples throughout the storage period were observed. CM containing yoghurts showed adverse effect on the concentration of acetaldehyde and diacetyl until day 10 and day 15, respectively compared with C and that containing 0.025% GG. Yoghurt samples containing different levels from CM or 0.025% GG exhibited lower in wheying-off and whey syneresis compared with C. No significant changes in the firmness of the yoghurt containing 0.025% and 0.05% CM or 0.025% GG were found throughout the storage period, while yoghurt containing 0.05% GG exhibited lower firmness compared with other yoghurt samples. Apparent viscosity of yoghurt containing GG or CM was higher than that of C until day 10. However, yoghurt containing 0.025% and 0.05% CM or 0.05% GG showed continued increase in apparent viscosity until day 10 while for yoghurt containing 0.10% CM, the increase was observed until day 5 and decline thereafter

Soft cheese fortified with ginger extract as a functional dairy food was evaluated. Buffalo’s milk retentate was divided into three equal portions. One batch had no ginger extract as a control. The latter batches were fortified with extract at the rate of 1.5 or 3.0 g/kg. All batches were...

Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties. Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components. This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.