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

¹ University “Lucian Blaga” of Sibiu, Department of Agricultural Sciences and Food Engineering, Ioan Ratiu 7-9, Sibiu, Romania
² University “Lucian Blaga” of Sibiu, Department of Agricultural Sciences and Food Engineering, Ioan Ratiu 7-9, Sibiu, Romania
³ University “Lucian Blaga” of Sibiu, Department of Agricultural Sciences and Food Engineering, Ioan Ratiu 7-9, Sibiu, Romania

^* Corresponding author: ovidiu.tita@ulbsibiu.ro

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.