Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective

Consumers are more aware about the relationship between their eating habits and nutritional status. Consequently, they look for foods that are added with natural products rather than synthetic chemical compounds. In this scenario, some companies have manufactured food products with the partial or total replacement of those synthetic additives by natural herbal extracts not only because of their antioxidant and antimicrobial properties but also...