Research on the quality assurance of fermented dairy products with addition of bioactive compounds from medicinal plants

Ovidiu Tiţa,Mihaela Adriana Tiţa,Adelina Maria Constantinescu,I Bondrea,N.F Cofaru,M Inţă

doi:10.1051/matecconf/201929005005

Ovidiu Tiţa, Mihaela Adriana Tiţa + Show 4 more

Open Access

https://doi.org/10.1051/matecconf/201929005005

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Abstract

Fermented dairy products are highly appreciated due to the benefits that bring to consumers’ health and because they can be eaten at an early age. Extracts of medicinal plants have been used since antiquity, including in the treatment of digestive diseases. These medicinal plants bring many benefits to consumers and they help to treat numerous digestive disorders, diseases caused by stress or irritation of the skin. The objective of this research is to identify hazards, to assess risks and to establish critical control points from the technological flow of obtaining fermented dairy products with the addition of bioactive compounds from medicinal plants. The methods used to conduct research are different qualitative analysis tools because bioactive compounds from medicinal plants require more special processing conditions.

Highlights

Fermented dairy products are highly appreciated due to the benefits that bring to consumers health
They can be eaten at an early age and one of the most famous dairy products from this category is yogurt, which has evolved a lot over time
Because the bioactive compounds added to fermented dairy products require more special processing conditions, the qualitative analysis tools used in this study are the risk class matrix, the Ishikawa diagram, and the SWOT analysis

Summary

Introduction

Fermented dairy products are highly appreciated due to the benefits that bring to consumers health. They can be eaten at an early age and one of the most famous dairy products from this category is yogurt, which has evolved a lot over time. Industrial production of yogurt incorporating microorganisms was initiated by Isaac Carasso in 1919. Between the 1920s and 1930s, most of the time the yogurt flavor was described as having poor flavor due to its high acidity. Before the 1960s, yogurt was found only in a few grocery stores. Yogurt is produced by the lactic acid fermentation of milk by addition of a starter culture containing Streptococcus and Lactobacillus species. In 2005, McKinley has reported that yogurt is an important source of calcium, protein, phosphorus, thiamin (vitamin B1), riboflavin (vitamin B2) and a valuable source of niacin, magnesium and zinc [2]

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