Yoghurt was prepared by adding three concentrations of fennel essential oil (FEO) (2.5, 5 and 7.5 µL) in 100 mL of pasteurised milk. Fennel essential oil did not affect the viability of yoghurt starters during fermentation. Based on sensory analysis, only the 5‐µL FEO concentration was incorporated in order to investigate the physicochemical and microbiological properties of enriched yoghurt during storage. Results showed that FEO in yoghurt did not significantly affect the quality after acidification (P > 0.05). However, total solid content, syneresis and lightness (L*) differed significantly (P < 0.05). Bacterial counts indicated that the control yoghurt had the highest values. Fortified yoghurt had an increased shelf life of 29 days.

中文翻译：

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评估茴香（Foeniculum vulgare Mill）添加精油对酸奶的质量参数和保质期预测的影响

通过在100 mL巴氏杀菌的牛奶中添加三种浓度的茴香精油（FEO）（2.5、5和7.5 µL）来制备酸奶。茴香精油在发酵过程中不影响酸奶发酵剂的活力。根据感官分析，仅掺入5 µL FEO浓度以研究浓缩酸奶在储存过程中的理化和微生物特性。结果表明，酸奶中的FEO对酸化后的品质没有显着影响（P  > 0.05）。但是，总固体含量，脱水收缩性和亮度（L *）有显着差异（P  <0.05）。细菌计数表明，对照酸奶的数值最高。强化酸奶的保质期为29天。