Abstract
In this study, the influence of the essential oil extracted from dill fruits and fronds on lactic acid bacteria, aroma profile and sensory characteristics of the obtained yoghurt was investigated. The addition of essential oils in amounts of 30 μl kg-1 fermented milk affects the pH and aroma profile, which is due to the different compositions of the oils. The obtained yoghurts were sensory well evaluated by the testers during the tasting performed.
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