Influence of the addition from aromatic plants on the quality of milk by Bulgarian Rhodopes cattle

Silvia Ivanova¹, Daniela Miteva¹, Pavel Todorov², Ayten Solak¹, Krasimir Dimov¹ and Tsonka Ojakova^2
1 Agricultural Academy, Institute of Cryobiology and Food Technology, 1407 Sofia, Bulgaria
² Agricultural Academy, Research Centre of Stockbreeding and Agriculture, 4700 Smolyan, Bulgaria

Abstract

Ivanova, S., Miteva, D., Todorov, P., Solak, A., Dimov, K. & Ojakova, Ts. (2025). Influence of the addition from aromatic plants on the quality of milk by Bulgarian Rhodopes cattle. Bulg. J. Agric. Sci., 31(4), 777–788

The purpose of the study was to determine the influence of biologically active additives in different concentrations on the organoleptic evaluation, physicochemical and fatty acid composition, antioxidant activity and total polyphenols of cow’s milk for drinking, obtained from highly productive cows by Bulgarian Rhodope breed. Adding aromatic plant additives in different concentrations, improves the qualitative and quantitative composition of milk. The organoleptic evaluation of the studied milk gives us a clear idea, that the application of a higher concentration of additives worsens its smell, taste, colour, aroma and texture, but enriches it with fibbers, minerals and fats, as a result of which the energy value also increases. Drinking milk with the addition of aromatic plants in dry form has a reduced content of saturated fatty acids, and was enriched with biologically active fatty acids, which in turn leads to health benefits from their consumption, and was expressed by lowering AI and TI and increasing cholesterolemic index. The antioxidant activity of milk was improved and the total content of polyphenols was increased, with the highest values, obtained when adding turmeric with black pepper.

Keywords: fibber; antioxidant activity; polyphenols; indices
Abbreviations: B – basil; M – lemon balm /Melissa officinalis/; P – peppermint; T – thyme; R – rosemary; C – turmeric: black pepper; FAME – fatty acids methyl ester; F – fat; D-density; C – conduction; S – soluble non-fat (SNF); P – protein; W – water addition; L – lactose; FP – freezing temperature (point); S – salt (ash); pH – active acidity; E – energy; SFA – saturated fatty acid; MUFA – monounsaturated fatty acid; PUFA – polyunsaturated fatty acid; MCT – middle chain fatty acid; SCT – short chain fatty acid; BFA – branched fatty acid; FA – fatty acid; LPS – lipid preventive scor; AI – aterogenic index; TI – trombogenic index; h/H – hyper-hypocholesterolemic index; TFA – trans fatty acids; DPPH – 1,1-diphenyl-2-picrylhydrazyl; TPC – total phenolic content

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