Cecilia Georgescu

Obtaining and Characterizing Innovative Dairy Products Cecilia Georgescu

At national and international level, there is currently an increased concern regarding the higher use of plants and other natural sources, depending on their chemical composition. The study of natural chemical compounds is an important topic of modern chemistry that continues to arouse a keen interest in many countries, both theoretically and especially practical. Aromatic plants are also a non-drying source of biologically active compounds that, when introduced into foods, can give them primarily flavor by the volatile oils they contain, secondly they can enhance their color by anthocyanins and flavonoids and, not finally, the antioxidant capacity of foods can be increased by their own vitamins, polyphenols or flavonoids. It is very important to mention that the biological effect of bioactive compounds of plant origin depends on the concentration in which they are administered or consumed, as well as on their bioavailability, the latter being the result of digestive, absorption and transport processes. A significant influence in the development of the flavor of the used spice or additive is the technology (homogenization of additions in cheese mass or fermented dairy products).