Application of Spices in the Dairy Industry

Kristina Jankuloska Gacoska

Abstract: Spices are plant-derived materials rich in diverse aromatic and bioactive compounds that significantly influence food quality, functionality, and consumer acceptance. Their characteristic flavor, color, and aroma originate from complex mixtures of essential oils, aldehydes, glycosides, esters, resins, and fatty oils, many of which also exhibit notable physiological effects on the human digestive system. Although typically incorporated in small quantities, spices play an important technological and functional role in food processing. Beyond their sensory contribution, numerous spices possess strong antioxidant and antimicrobial activities, enabling them to act as natural preservatives capable of inhibiting spoilage organisms, suppressing pathogenic bacteria, and reducing oxidative degradation in food matrices. In the dairy industry, the incorporation of spices has gained increasing importance due to the growing demand for clean-label, minimally processed, and functionally enriched products. Their bioactive compounds can improve the stability, safety, and shelf life of dairy foods such as cheese, yogurt, fermented milk beverages, and butter, while enhancing their nutritional and therapeutic value. This review provides a comprehensive overview of the chemical composition of spices, the mechanisms underlying their antioxidant and antimicrobial activities, and the technological effects they exert when applied in dairy processing. Special emphasis is placed on their role in improving sensory properties, extending shelf life, and contributing to the development of functional dairy products with added health benefits.

Keywords: spices, aromatic and spicy plants, functional dairy products, natural preservatives, antioxidants, antimicrobial compounds, food industry.

How to Cite?: Kristina Jankuloska Gacoska, "Application of Spices in the Dairy Industry", Volume 14 Issue 9, September 2025, International Journal of Science and Research (IJSR), Pages: 1562-1564, https://www.ijsr.net/getabstract.php?paperid=SR25928110234, DOI: https://dx.doi.org/10.21275/SR25928110234