Manufacture of A “Functional” Fermented Milk Product with the Addition of an Alcoholic Plant Origin Extract

Abstract

Changes in microbiological, physicochemical and sensory parameters of kefir were studied during refrigerated storage. Kefir batches were prepared with 0 μl/100g (control, K) 15μl/100g (KA) and 30μl/100g (KB) concentration of an ethanolic extract of Viscum album and Abies alba and samples for analysis were taken 24h after inoculation (day 1), at 10th day and 20th day of storage at 3 ±1oC. The alcoholic extract resulted from the mixture of leaves and stems from Viscum album and Abies alba with ethanol in proportion of 1:1:1. The mixture was left at 4° C for one month, filtered and added into the kefir. Viscum album is known for its potential immunostimulatory, cytotoxic, proapoptotic and anticancer effects (in-vitro). Abies alba is the host of Viscum album and their synergy enhance the above properties. The results of this study showed that the use of the ethanolic extract of Viscum album and Abies alba in kefir production did not alter the microbial and physicochemical characteristics of kefir. It seems that the incorporation of a small concentration (15μl/100g) of the ethanolic extract of Viscum album and Abies alba in kefir does not affect the final product, which is similar or even better than the control.