Studies on the production of probiotic dairy products based on milk and medicinal plant extracts

Gabriel Dănuţ Mocanu, Gabriela Rotaru, Aida Vasile, Elisabeta Botez, Doina Georgeta Andronoiu, Oana Nistor, Gabriela Vlăsceanu, Alina Dune
Probiotics are a range of functional products that have been attracting more and more consumer interest over the past few years, due to the beneficial way in which they influence the human body. The scope of this study has been the improving of these ranges of products, using medicinal herbs extracts to increase the therapeutic effects. Sensory tests have been performed on samples of a new product, with a different content of liquorice and blueberry extracts.

In this paper we present the manufacturing technology of a new fermented dairy product, made from cow’s milk, adding a 6 % liquorice extract and a 6 % blueberry extract, using a mixed thermophilous culture of probiotic ABY 3 bacteria, from the Chr. Hansen collection.
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