Microbial assessment of potential functional dairy products with added dried herbs

A tétel rövid nézete
dc.contributor.authorKiss, Kármen Anita
dc.contributor.authorKapcsándi, Viktória
dc.contributor.authorLigeti, Rebeka
dc.contributor.authorHanczné Lakatos, Erika
dc.date.accessioned2021-06-28T11:01:54Z
dc.date.available2021-06-28T11:01:54Z
dc.date.issued2020-05-20
dc.description.abstractThe market of dairy products is a dynamically developing sector of the food industry. Potential, functional dairy products, made by adding herbs or spices, will have antimicrobial and antioxidant effect due to the active biochemical agents of the plant additives. Furthermore, these active components will widen the storage life of food products and enhance their organoleptic properties too. We worked out a technology for creating fresh cheeses using a gentle pasteurizing method by treating the mixture of raw milk and 1.5% fat contained in commercial milk. As herb additives, we used citronella (Melissa officinalis), and peppermint (Mentha x piperita) harvested by us and dried them via Tyndall-method in convective dryer on 40 °C for 5.5 hours per day. The drying period took three days. We bought dried citronella and mint from the supermarket, which were dried by ionizing radiation, to compare the microbiological pollution with the herbs dried by us. The main target of this research was to create a microbiologically stable, potential functional dairy product. However, because of the bad quality of the raw milk and the gentle heat treatment we used for sterilizing bulk milk, or else, cheeses were not safe for human consumption. As a consequence, we need further studies to modify our technology and get a microbiologically stable product.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 1 (2020) , 59-63
dc.identifier.doihttps://doi.org/10.34101/actaagrar/1/3727
dc.identifier.issn2416-1640
dc.identifier.issue1
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/317113en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/3727
dc.rights.accessOpen Access
dc.rights.ownerActa Agraria Debreceniensis
dc.subjectdried herbsen
dc.subjectminten
dc.subjectcitronellaen
dc.subjectfunctional fooden
dc.subjectcheeseen
dc.titleMicrobial assessment of potential functional dairy products with added dried herbsen
dc.typefolyóiratcikkhu
dc.typearticleen
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