Abstract
Essential oils (EOs) are volatile hydrophobic liquids that are derived from aromatic plants. They are a collection of secondary metabolites, frequently terpenoids, that are highly effective against microorganisms and play a significant role in plant defense. The growing interest in EOs and their use as dairy product preservatives as appropriate alternatives to synthetic preservatives have occurred in recent years. The antibacterial properties of EOs, their active ingredients, and their mechanisms of action have all been described in various research. The interaction of EOs with dairy products and their mode of action as preservatives for dairy products, however, have not been well examined. The primary goal of this research is to critically evaluate the knowledge that is currently available from the scientific community regarding the blend of EOs found in dairy products and how they work. In conclusion, it was discovered that the biopreservative, antioxidant, antimicrobial, and aroma-enhancing properties of EOs make them promising agents in dairy products. Additional research should concentrate on a more thorough mechanism of action and other potential advantages.
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