images.jpg

„Проучване влиянието на ароматни растения и техните етерични масла върху качеството на мляко и млечни продукти“

ФНИ № КП-06-Н56/3

Study on the effect of aromatic plants and their essential oils on the quality of milk and milk products

„COMPETITION FOR FINANCIAL SUPPORT FOR BASIC RESEARCH PROJECTS – 2021”

Heading 1

Abstract

The research project aims to study the impact of aromatic plants and their essential oils on the quality of milk and dairy products. The study will be conducted using technological cow's milk for one calendar year at each stage and the use of food supplements in the form of a dry substance of aromatic plants or their oils, rich in antioxidants and biologically active components. Tracking the changes in the organoleptic, physicochemical, biochemical and microbiological parameters of milk and dairy products will give us a clear idea of ​​their quality, shelf life and health benefits for human nutrition.

The production of ecologically clean and healthy milk and dairy products from cows has been a steady trend in recent years due to the increasing demands of consumers for consuming quality and safe food. Milk and dairy products are a major part of functional foods that meet human nutritional needs: high quality proteins (ten essential amino acids), fats (lipids rich in conjugated linoleic acid (CLA), ω-3 and ω-6 fatty acids), a wide variety of minerals (Ca, Mg, Fe, Zn) and vitamins (Vit B6, B12, D, thiamine, riboflavin). Natural trans fats, including trans vaccenic acid (TVA), which is a conjugated isomer of linoleic acid (18: 2 cis-9, trans-11) and CLA, have a beneficial effect on human health. They are a component of fat in dairy products and ruminant meat and have different effects compared to trans fatty acids obtained in industrial production. Aromatic plants and their essential oils are good sources of natural antioxidants, mainly polyphenols and flavonoids with antioxidant activity, which play a protective role against the oxidative processes of saturated fatty acids, partially replacing the use of α-tocopheryl acetate or preservatives. Aromatic plants and their essential oils contribute to the delay of a number of diseases associated with oxidative stress, such as cardiovascular disease, cancer, diabetes, Alzheimer's disease and others.

 

The expected results of the planned study include:

  1. Enrichment of scientific knowledge about the application of dry substances and oils as biologically active components in the composition of cow's milk and dairy products

  2. Assessment of the influence of the food additive (dry or butter) on the organoleptic, physicochemical, biochemical and microbiological profile of the milk and dairy products and their shelf life;

  3. Recommendations for the production of milk and dairy products with improved technological characteristics and high biological value

The ultimate goal of the study is to establish the influence of the food additive on the composition of milk and dairy products and their shelf life in technological processing, enrichment and preservation of biologically active components to obtain new high quality dairy products.