Studying the possibilities of using of essential oils in dairy products. Oregano (Origanum Vulgare l.)

Kosţova Irina; Dimitrov Dimitar; Ivanova Mihaela; Vlaseva R.; Damyanova S.; Ivanova N.; Stoyanova Antoniya

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2024-04-04 15:04

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KOSŢOVA, Irina, DIMITROV, Dimitar, IVANOVA, Mihaela, VLASEVA, R., DAMYANOVA, S., IVANOVA, N., STOYANOVA, Antoniya. Studying the possibilities of using of essential oils in dairy products. Oregano (Origanum Vulgare l.). In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 228-235.

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Modern Technologies in the Food Industry 2014

Conferința "Modern Technologies in the Food Industry"
2, Chişinău, Moldova, 16-18 octombrie 2014

Studying the possibilities of using of essential oils in dairy products. Oregano (Origanum Vulgare l.)

Pag. 228-235

Kosţova Irina¹, Dimitrov Dimitar¹, Ivanova Mihaela¹, Vlaseva R.², Damyanova S.², Ivanova N.², Stoyanova Antoniya²

¹ University of Ruse “Angel Kanchev”,
² University of Food Technologies

Disponibil în IBN: 31 martie 2020

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The possibility of using of the essential oil of oregano (Origanum vulgare L.) in dairy products has been studied. The composition, antimicrobial properties and its effect on the microorganisms of starter cultures for dairy products has been studied. It was found that it exhibits high microbial activity, but does not inhibit the development of the lactic acid bacteria in dairy starter cultures. The essential oil of oregano is a suitable natural addition to dairy products.

Cuvinte-cheie
oregano, essential oil, antimicrobial properties, microorganisms, lactic acid bacteria

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