Antimicrobial efficiency of medicinal plants and their influence on cheeses quality
Nikola Puvača,
Dragana Ljubojević Pelić,
Vedran Tomić,
Robert Radišić,
Spasenija Milanović,
Dragan Soleša,
Dragana Budakov,
Magdalena Cara,
Vojislava Bursić,
Aleksandra Petrović,
Gorica Vuković,
Miloš Pelić,
Bojan Konstantinović,
Marijana Carić
Affiliations
Nikola Puvača
University Business Academy, Faculty of Economics and Engineering Management, Department of Engineering Management in Biotechnology, Cvećarska 2, 21000 Novi Sad, Serbia
Dragana Ljubojević Pelić
Scientific Veterinary Institute “Novi Sad”, Rumenački put 20, 21000 Novi Sad, Serbia
Vedran Tomić
Institute for Science Application in Agriculture, Bulevar despota Stefana 68b, 11000 Belgrade, Serbia
Robert Radišić
Institute for Science Application in Agriculture, Bulevar despota Stefana 68b, 11000 Belgrade, Serbia
Spasenija Milanović
University Business Academy, Faculty of Economics and Engineering Management, Department of Engineering Management in Biotechnology, Cvećarska 2, 21000 Novi Sad, Serbia
Dragan Soleša
University Business Academy, Faculty of Economics and Engineering Management, Department of Engineering Management in Biotechnology, Cvećarska 2, 21000 Novi Sad, Serbia
Dragana Budakov
University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
Magdalena Cara
Agricultural University of Tirana, Faculty of Agriculture and Environment, Department of Plant Protection, Koder Kamez, 1029 Tirana, Albania
Vojislava Bursić
University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
Aleksandra Petrović
University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
Gorica Vuković
Institute of Public Health of Belgrade, Bulevar despota Stefana 54a, 11000 Belgrade, Serbia
Miloš Pelić
Scientific Veterinary Institute “Novi Sad”, Rumenački put 20, 21000 Novi Sad, Serbia
Bojan Konstantinović
University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
Marijana Carić
1University Business Academy, Faculty of Economics and Engineering Management, Department of Engineering Management in Biotechnology, Cvećarska 2, 21000 Novi Sad, Serbia
Milk and dairy products are the oldest and most widely consumed nutritious foods worldwide. They are highlighted as a source of high-quality proteins and the most important sources of bioactive peptides. Milk proteins have high nutritive value and remarkable medicinal properties. They are known as potential health-promoting ingredients of functional foods, and the dairy industry has already commercialized many milk proteins and peptide-based products which can be consumed as part of a regular daily diet. Besides, cheese is highly susceptible to contamination by pathogenic and spoilage microorganisms, which results in a decrease in its shelf life and cause serious risks to the consumers’ health. Nowadays, the food industry is continuously becoming more specialized towards meeting consumer needs and demands. Consumers demand safe products, which are also preferably free of synthetic additives. Therefrom to the need to search for natural additives has emerged. Botanicals and their extracts came to an interest as a natural alternative for cheese preservation and quality enhancer. Some substances have demonstrated good effects against most pathogens of cheese such as Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. Nevertheless, it is not quite clear do the botanical addition affect cheese quality characteristics. This review aims to present the effect of added botanicals such as medicinal plants, herbs, spices and essential oils to cheeses in the function of protection against pathogens and spoilage microorganisms, as well as for their influence on the cheese quality.
