The antioxidant properties of skim milk supplemented with rosemary and green tea extracts in response to pasteurisation, homogenisation and the addition of salts

Abstract

The aim of this study was to develop functional dairy products with high antioxidant activities to combat the risk of degenerative diseases. Rosemary and green tea extracts were added separately to reconstituted skim milk at the ratios of 2.0%, 4.0%, 6.0%, 8.0% and 10.0% respectively. The effect of pasteurisation, homogenisation, addition of calcium chloride and sodium chloride as well as the effect of added extracts on rennet coagulation time of milk were measured. The additions of green tea, rosemary extract, calcium chloride and pasteurisation significantly increased markedly the phenol content and the antioxidant activity of skim milk.