Abstract
The market of dairy products is a dynamically developing sector of the food industry. Potential, functional dairy products, made by adding herbs or spices, will have antimicrobial and antioxidant effect due to the active biochemical agents of the plant additives. Furthermore, these active components will widen the storage life of food products and enhance their organoleptic properties too. We worked out a technology for creating fresh cheeses using a gentle pasteurizing method by treating the mixture of raw milk and 1.5% fat contained in commercial milk. As herb additives, we used citronella (Melissa officinalis), and peppermint (Mentha x piperita) harvested by us and dried them via Tyndall-method in convective dryer on 40 °C for 5.5 hours per day. The drying period took three days. We bought dried citronella and mint from the supermarket, which were dried by ionizing radiation, to compare the microbiological pollution with the herbs dried by us.
 The main target of this research was to create a microbiologically stable, potential functional dairy product. However, because of the bad quality of the raw milk and the gentle heat treatment we used for sterilizing bulk milk, or else, cheeses were not safe for human consumption. As a consequence, we need further studies to modify our technology and get a microbiologically stable product.
Highlights
The health care was developing with our history
Herbs and spices natural antioxidant and antimicrobial effects, so they take part in flavouring or are alternative resource of salt, but they are capable of maintaining our health (European Parliament and Council, 2008; Shan et al, 2001)
As a result of this process, our samples mean moisture content decreased under 10%
Summary
The health care was developing with our history. The herbs and spices always had an essentiant role in curing or prevent different diseases. Nowadays the consumers prefer food, in which natural chemical components replace synthetic materials. Herbs and spices natural antioxidant and antimicrobial effects, so they take part in flavouring or are alternative resource of salt, but they are capable of maintaining our health (European Parliament and Council, 2008; Shan et al, 2001). The extracts of herbs and spices have several biochemically active compounds. Using them as a natural additive in the food industry, they can widen the storage life by eliminating the spoilage or pathogen microorganisms or reducing their numbers under the limit was determined in the Decree 4/1998 (XI.11.) EüM. (4/1998 (XI.11.) EüM; Chua et al, 2019) Using them as a natural additive in the food industry, they can widen the storage life by eliminating the spoilage or pathogen microorganisms or reducing their numbers under the limit was determined in the Decree 4/1998 (XI.11.) EüM. (4/1998 (XI.11.) EüM; Chua et al, 2019)
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