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

Abstract

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.