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Food Science 2019
November 11-12, 2019
Food Science and Technology
November 11-12, 2019 | London, UK
3
rd
International Conference on
Volume 3
Applied Food Science Journal
Appl Food Sci J. | Volume 3
Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: A
technological perspective
Granato D
State University of Ponta Grossa, Brazil
C
onsumers are more aware about the relationship between their eating habits and nutritional status. Consequently,
they look for foods that are added with natural products rather than synthetic chemical compounds. In this
scenario, some companies have manufactured food products with the partial or total replacement of those synthetic
additives by natural herbal extracts not only because of their antioxidant and antimicrobial properties but also
because of the sensory aspects they confer into products. The dairy sector has invested in this segment of healthy
foods and yogurts, fermented milks, cheeses (processed or not), ice creams, and other milk-based formulations have
been added with herbal extracts (i.e. green tea, Roselle, white tea, and lemongrass aqueous extract) to attract the
consumers’ attention and propel the sales of these foods. Herein, we reviewed the latest developments of the dairy
sector regarding new foods added with herbal extracts and the effects of herbal extracts on quality traits of yogurts,
cheeses, fermented milks and ice creams.