EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS

Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result a reduced shelf life of as well risks the consumers’health. This determines possible use preservatives in manufacturing process dairy products. Consumers require healthy food, free synthetic preservatives, looking for natural alternatives ensure food safety. Just this reason, ingredients receiving increasing attention substitutes additives. Currently, research is focusing on identification antimicrobial agents, especially from plants such fruits, vegetables, herbs spices, they contain significant amounts compounds with activity. In addition, bioactive compounds, could provide health benefits preventing many diseases. review aims discuss impact antimicrobials microorganisms products, efficacy plant extracts essential oils their incorporation sensory characteristics yogurts, cheeses, butter ghee.