Yogurt (prepared from buffalo's milk) samples treated with anise volatile oil and its oleoresin (ethanol) at varying concentrations (0.1–1.0 g/L) were stored up to 20 days at 4 ± 1C. The physicochemical and microbiological qualities of yogurt samples were analyzed at 5-day interval during storage. A gradual increase in acidity and syneresis was observed, whereas a decline in pH and total solid contents was noted in all the samples. The studies revealed that incorporation of essential oil and oleoresin of anise at 1.0 g/L concentration is quite effective in controlling the growth of spoilage microorganisms in yogurt. The results also suggest that the addition of anise volatile oil and oleoresin has no adverse effect on the physicochemical properties of yogurt. PRACTICAL APPLICATIONS Essential oils and oleoresins of anise can be used as food preservatives for yogurt.
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Singh et al. (2011) studied this question.
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