4.7 Review

Plants: A natural solution to enhance raw milk cheese preservation?

Journal

FOOD RESEARCH INTERNATIONAL
Volume 130, Issue -, Pages -

Publisher

ELSEVIER
DOI: 10.1016/j.foodres.2019.108883

Keywords

Raw milk; Cheese; Plants; Plant extracts; Natural preservatives

Funding

  1. European Union [618127]
  2. ANR (France)
  3. ISERA (Tunisie)
  4. ASRT (Egypt).
  5. Project AROMATIC

Ask authors/readers for more resources

Plants have been traditionnally used for centuries in cheese manufacturing, either for their aromatic properties or as technological auxiliaries (e.g. milk-clotting enzyme preparations, cheese wrappers). Some of these plants are known to have antimicrobial and/or antioxidant properties and could also act as natural preservatives for raw milk and derived dairy products. This review examined the traditional uses of plants in dairy processing, and then focuses on known antimicrobial and antioxidant properties of their extracts (e.g. maceration, decoction, essential oil). Known effects of theses plants on technological flora (starter cultures and microorganisms implicated in cheese ripening) were also summarized, and the potential for plant extracts used in combination with hurdle technologies was explored. Then, legal restriction and bioactivity variations from a culture media to a food matrix was reviewed: non-toxic bioactive molecules found in plants, extract preparation modes suitable with foodgrade processing restrictions, the role of the food matrix as a hindrance to the efficiency of bioactive compounds, and a review of food legislation. Finally, some commercial plant extracts for milk preservation were discussed.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available