CURRENT TOPICS IN NUTRACEUTICAL RESEARCH Vol. 10, No. 2 , pp.

101-110, 2012 ISSN 1540-7535 print, Copyright 2012 by New Century Health Publishers, LLC

www.newcenturyhealthpublishers.com
All rights of reproduction in any form reserved

POTENTIAL APPLICATION OF MILK AND MILK PRODUCTS AS

CARRIER FOR HERBS AND NUTRACEUTICALS
Pravin D. Sawale, GR Patil, RRB Singh, K Arvind, and
Avinash K. Ghule
Dairy Technology Division, National Dairy Research Institute, NDRI, Karnal-132001 (India)
[Received December 27, 2011; Accepted February 27, 2012]
[Communicated by Prof.
Lester Packer]
ABSTRACT: In different herbs, a wide variety
of
active
phytochemicals
including
the
flavonoids,
terpenoids,
lignans,
sulfides,
polyphenols, carotenoids, coumarins, saponins,
plants sterols, curcumins and phthalides have
been identified. These phytochemicals have
been shown to have several medicinal
benefits. There are several ways in which the
medicinal benefits of herbs could be conveyed
via certain foods as carriers. Milk is one such
carrier that has been effectively used to deliver
phytochemicals for targeted health benefits in
the traditional Indian system of medical science.
Addition of herbs or its extracts to milk and
subsequent processing treatments, however,
poses a definite challenge as possibilities
exist for varying degree of interactions among
the major and minor biomolecules of milk and
bioactive
compounds
in
herbs.
Such
interactions could have beneficial effect but at
times it may also lead to certain practical
difficulties if they modify properties of the
foods. There are evidences to suggest that
addition of polyphenols (mainly phenol) from
certain
herbs
into
milk
increased
antioxidative
(free
radical
scavenging)
stability, heat stability, alcohol stability but
reduced non-enzymatic browning, RCT (Rennet
coagulation time), astringency etc. These
modifications in properties of the milk system are
of great commercial significance as it may alter
processing parameters for the manufacture of
products significantly. In present review we
have discussed the potential of milk and milk
products to act as carrier for nutraceuticals.
KEY
WORDS:
Herbs,
Phytochemicals, Polyphenols

Milk,

Nutraceuticals,

Corresponding Author: PD Sawale, Dairy Technology

Division, National Dairy Research Institute, Karnal,
Haryana 132001 (India); Fax: +91 0184 2254751; E-mail:
pravins92@gmail.com
INTRODUCTIO
N
Nutraceutical can be defined as any substance that is
consumed as food or a part of a food that provides medical or
health benefits including prevention and treatment of
disease

2 Application of herbs in food

(Brower 1998). Herbal nutraceuticals are commonly used by

people who seek alternative health care. Functional foods on
the other hand can be defined as food products to be taken
as part of the usual diet in order to have beneficial effects
that go beyond traditional nutritional effects. The goal of
achieving an optimal or maximal state of nutrition and health
is becoming an increasing challenge with the introduction of
newer categories of nutraceuticals.
The term herb is used loosely to refer not only to herbaceous
plants but also to bark, roots, leaves, seeds, flowers and fruits
of trees, shrubs and woody vines and extracts that are valued
for their savory, aromatic or medicinal qualities. Herbal
remedies are also a part of this renewed public interest
in seeking health solutions through alternative approach to
conventional medication. Herbal medicine is based on the
concept that plants contain certain natural substances that
can promote health and alleviate illness. Research interest
has been focused on various herbs that possess hypolipidemic,
anti-platelet, anti- tumor or immune stimulating properties
that may be useful adjuncts in reducing the risk of CVD and

cancer. In different herbs, a wide variety of active

phytochemicals including the
flavonoids, terpenoids,
lignans, sulfides, polyphenols, carotenoids, coumarins,
saponins, plants sterols, curcumins and phthalides have
been identified. In recent past these is rapid upsurge in
usage and demand of herbal medicines and food
preparation.
India is among the leading producer of herbs with an
estimated production about Rs.4000 crores in the year
2010 AD (www.pharmainfo.net). According to WHO, the
estimated world production value of herb was 62 billion US
dollar that is projected to grow to US $ 5 trillion by 2050
(Singh 2006). Ayurveda has found several ways in which the
medicinal benefits of herbs could be conveyed via certain
foods as carriers. From ancient time we are using the milk
with herbs. Turmeric powder is normally given along with
milk to patient having internal and external wounds. Many
herbs are consumed by boiling in milk. Milk decoction may
be the better source of the delivery of herbal beneficial
effects. The

lipid soluble components and water-soluble active constituents

of herbs may be easily assimilated respectively in milk fat and
water content of milk. Milk decoction is normally preferred
for some herbal medicines over water decoction. Badami et
al., (2007) studied and compared the antioxidant potential
of five Ksheerapakas (milk decoction) over Kashayas
(water decoction) of five commonly used plants and
reported higher antioxidant activity and phenolic content in
milk decoction as compared to water decoction. Milk fat
may act as a better carrier for the phytochemicals, flavanoids
and other fat-soluble active constituents. The milk also
provides a polar environment for the water-soluble active
constituents of herb. Beside this, milk is a rich source of
vitamins and minerals.
EFFECT
OF
ADDITION
OF
HERBAL
COMPONENTS
ON
FUNCTIONAL
PROPERTIES AND SENSORY QUALITIES OF
MILK
Phenolic compounds (PCs) are a diverse group of
chemicals (over 8000 are currently known) which have one
feature in common that is the presence of at least one aryl
ring to which at least one hydroxyl group is attached (Bravo
1998). PCs are produced as secondary metabolites by most
plants, in which they probably act as natural antimicrobial
agents, as natural deterrents to grazing animals or as
inhibitors of pre-harvest seed germination (Haslam and
Lilley 1988; Bravo 1998).
The significance and applications of certain PCs in the
production and quality of milk and dairy products has been
subject to punctuated and rather unfocused research over the
last 50 years. However, to date a thorough overview of the
numerous ways in which PCs are incorporated into milk and
dairy products, and the effects thereof, has not been
presented.
Phenolic
compounds
as
functional
ingredients in dairy products
The ability of PCs to enhance various functional properties
of milk and dairy products has been established (OConnell
et al., 2001). The specific functionality of PCs in milk and
dairy products is based on their ability to interact with milk
proteins. Consequently, the specific interactive mechanism by
which PCs interact with proteins, under various conditions,
play a major role in determining their effect on the
functional properties of milk proteins. The ability of PCs to
interact with proteins, particularly proline-rich proteins, such
as the salivary proteins and caseins, has been established
(Spencer et al., 1988; Luck et al., 1994). The principal
cohesive forces under mild conditions appear to be
hydrophobic and hydrogen bonding (Haslam et al., 1988;
Spencer et al., 1988; Luck et al., 1994). The enhanced
ability of proline-rich proteins to interact with PCs is
related to their flexible secondary structure and the greater
extent of hydrogen bonding due to the increased
accessibility of the peptide bond and also to the fact that the
carbonyl group of tertiary amides is a better hydrogen bond

acceptor than the carbonyl group of primary or secondary

amides (Asquith et al., 1987; Haslam et al., 1988; Spencer

et al., 1988; Luck et al., 1994). -1,2,3,4,6-penta-O-Galloyld-glucose binds strongest to the caseins (-casein>s1-casein>Kcasein), followed by -lactalbumin, -lactoglobulin and blood
serum albumin (Luck et al., 1994). The extent of proteinPC interactions is also dependent on pH (interaction is
maximal at the isoelectric point of the protein) and the
molecular properties of the PC (i.e., size, conformational
flexibility and solubility). These properties can be
manipulated to modulate the strength of complexation, i.e.,
addition of each galloyl group (di-tri- tetra-penta) to
galloyl-d- glucose enhances the efficacy of association with
proteins (Spencer et al., 1988). The chemical reactivity of
PCs in protein-polysaccharide- PC systems has also been
demonstrated. Carrageenans (k and i) and other
polysaccharides markedly inhibit the ability of polyphenols
to precipitate sodium caseinate. The mechanism of inhibition
is not fully understood, although encapsulation of PCs by
polysaccharides and/or an increase in the solubility of
protein PC complexes through the formation of a tertiary
complex with polysaccharides has been suggested (Luck et
al., 1994). ProteinpolysaccharidePC interactions can be
regulated through the judicious selection of the
polysaccharide.
PCs undergo enzymatic, thermal or
alkaline-catalysed oxidation to quinone which interact with
reactive amino acid residues such as lysine, tryptophan,
methionine, histidine, tyrosine and cysteine and enhances
oxidative gelation.
Fortification
of
food
products with herbs

and

dairy

(polyphe
nol)
The addition of catechins at 1002000 mg/kg to
bifidobacteria-containing yoghurt has been reported to
improve the survival of the bifidobacteria during storage
(Akahoshi and Takahashi 1996). Currently, polyphenol rich
extracts from green tea (catechins) are being incorporated to
fruit flavored milk drinks as well as other products such as
chewing gum and sweet paste biscuits (Anonymous 1977). It
has also been reported that the addition of aloe vera, which
has a high concentration of aloin and other phenolic
compounds, to yoghurt increases the survival of
bifidobacteria (Pszczola,
1998). The production of soy-whey protein based yoghurt
using an isoflavone-enriched soy protein preparation (2.5
mg isoflavone/g) has been patented and it is claimed that
in addition to providing a source of dietary isoflavones, the
resulting yoghurt had superior organoleptic properties (Crank
and Kerr, 1999). The addition of a polyphenol-rich wine
extract to milk and yoghurt products, as a nutritional
additive, has also been patented (Howard et al., 2000).
Indian herbs such as turmeric (Curcuma longa L.),
coriander (Coriandrum sativum L.), curry leaf
(Murraya koenigii L.), spinach (Spinacia oleracea)
and aonla (Emblica officinalis) are good sources of
antioxidants. These herbs, as a paste, were incorporated
separately at the 10% level into sandesh (a heat-desiccated
product of coagulated milk protein mass or chhana, which is
analogous to cottage cheese). Their total antioxidative status
was assessed in vitro using Randoxs method. The
antioxidative levels of the various herbs were compared with
the synthetic

Application of herbs in food

antioxidants TBHQ and BHA: BHT (1:1) at 100 and 200
mg/kg levels. The antioxidative effect of herbal sandesh
decreased in the order: turmeric > curry leaf > aonla >
spinach
> coriander leaf. Total antioxidative status of herbal
sandesh was lower than samples with TBHQ but similar to
those with
200 mg/kg BHA: BHT (1:1) (Bandyopadhyay et al., 2007).
Antioxidant
activity
Milk is a complex food because of the presence of myriad
of micro and macronutrients. It also contains antioxidant
factors like naturally occurring vitamin (E and C), -carotene,
enzymatic system (superoxide dismutase, catalase and
glutathione peroxidise) (Landmark-mansoon et al., 2000) and
serum albumin lactoferrin (Shinmoto et al., 1992) as well as
amino acid (Taylor 1980; Tong 2000). Beneficial influence
of many foodstuffs and beverages including fruits, vegetables,
tea, red wine, coffee, and cacao on human health due to the
chain- breaking antioxidant activity (AOA) of natural
polyphenols present in them have been reported (Roginsky et
al., 2005).
Sanchez-moreno et al., (1999) found that grape juices,
wines and their major polyphenolic constituents also showed
antioxidant activity by the inhibition of lipid oxidation
(ferric-thiocyanate) and free radical scavenging (2,2-diphenylpicrylhydrazyl), while wines showed higher antioxidant
activity than the corresponding grape juices, in spite of the
low polyphenol content of white wine because the formation
of some bioactive compounds (such as tyrosol) during the
fermentation and maceration, which is employed in the
initial phase of red wine fermentation increases the
extraction of phenolic substances from grape solids
process. Dragland and ohers (2003) found that the dried
culinary herbs viz. oregano, sage, peppermint, garden
thyme, lemon balm, clove and cinnamon as well as the
Chinese medicinal herbs (Cinnamomi cortex and
Scutellariae
radix) all contained very high
concentrations of antioxidants (i.e., 75 mmol/100 g) and in a
normal diet, intake of 1 g of these herbs (mainly Chinese
medicinal herbs), may therefore, make a relevant contribution
(1 mmol) to the total intake of plant antioxidants, and be an
even better source of dietary antioxidants than many other
food groups such as fruits, berries, cereals and vegetables.
Similarly, Pandey et al., (2007) observed antioxidant
activity of two fractions (hexane and methanol extract) of
pueraria tuberosa by ABTS, lipid preroxidation assay,
superoxide scavenging assay, non-site-specific and sitespecific hydroxyl radical-scavenging assay and found that
inhibition was greater by the hexane extract than the
methanol extract. Further, it was reported that both
fraction inhibited lipid peroxidation induced by ferrous
sulfate in egg-yolk homogenates and exhibited potent
scavenging activity for superoxide radicals in a concentration
dependent manner, while methanolic fraction being more
potent in non-site-specific and site-specific hydroxyl radical
scavenging activity in respective assays. Furthermore, Sharma

et al., (2008) studied the effect of milk on tea antioxidant

activity of and observed that radical scavenging (DPPH assay)
activity of black tea sample (B) was found to possess the

6 Application of herbs in food

highest activity followed by black tea + sugar (BS), black

tea with milk + sugar (BMS) and lastly black tea +milk (BM)
and also found increased activity by increasing concentration
from
5 ppm to 20 ppm. However, antioxidant activity (-carotenelinoleic acid model system) of the BS, BM and BMS
fairly increased as well as stabilized in the range of 5065% at
20-40 ppm concentrations.
The natural antioxidant viz. ginger, beet and mint have
also been used in sandesh to retard the formation of
peroxides and reduced oxidized fatty acids formation while
ginger showed highest antioxidant level nearer to TBHQ
and BHA+BHT. However, in oven test, mint has been seen
to be more effective against lipid oxidation than ginger and
combination of beet with
ginger showed highest
antioxidant level among the natural sources and value was
almost equal to TBHQ (200mg
/kg) (Bandyopadhya et al., 2007).

Although the significance of indigenous polyphenols on the

sensory attributes of milk and dairy products has not yet
been elucidated fully, it is proposed that at low levels,
indigenous polyphenols may impart desirable sweet,
smoky or caramel flavor notes to a range of dairy products
but at higher levels cause undesirable sensory traits, e.g.
sharp, medicinal and sheepyard flavor notes (Ramshaw
1985).
Color plays an important role in aesthetic quality that later
gives visual clue to flavor identification and taste threshold.
Anthocyanin is one of the thirteen colorants recommended
in food. It is non-toxic, non-mutagenic but has positive
therapeutic properties (Sajia 1994). The use of polyphenols
(caffeic acid) as an alternative to sulphites, to control the
Maillard reaction in foods has also been advocated
(Cilliers et al., 1990). Polyphenols (anthocyanins:
glycosylated anthocyanidins) play a major role in color
development of wine and many other food products.

Sensory
qualities
Generally flavonoids have been attributed to have two types
of flavors for example, bitter and astringent. Astringency is
described sensorily as a puckering, rough or drying mouth
feel. The chemical compounds present in herbs usually form
complexes with salivary protein (mol wt.500-3000 D)
resulting in formation of compounds responsible for
astringency (Bate- Smith 1962). However, the exact
phenolic compound and mechanisms through which bitter
taste perception occurs are not well understood (Kinnamon
et al., 1992).

Heat stability, rennet coagulation time

and alcohol stability
Reduction of micellar stability is desirable in the production
of some products, e.g. yoghurt and cheese (Dargan et al.,
1990). However, the thermal stability of milk, especially
concentrated milk, is limiting and considerable efforts have
been made to develop stabilisers, e.g. lecithin, urea, calcium
chelators, etc. or procedures which promote heat stability,
e.g. preheating and pH adjustment (Muir et al., 1976; Holt
et al.,
1978).
OConnell et al., (1999) reported that extracts of green

or black tea, cocoa powder or coffee markedly increased the

heat stability and rennet coagulation time of milk. Addition
of aloe Vera extract, non-dialyzable red wine residue or
aqueous methanol extracts of oak bark, oak leaves or coconut
shell increased the heat stability of skim milk (at 140C) and
concentrated milk (at 120C) and retarded rennet
coagulation, but had no effect on the alcohol stability of
milk. The polyphenols are responsible for the enhanced
stability of casein micelles. Papaya leaves and Euphorbia
caducifolia have been shown to have potent milk clotting
ability and protease activity (Dahot et al., 1990).
Browni
ng
Reducing sugar and amino acid condensation forms a
Schiff s
base which undergoes the Amadori
rearrangement (Hodge 1953). The need to thermally process
milk for safety and shelf-life is also countered by these
undesirable heating effects. The ability of green tea
flavonoids to control Maillard browning in UHT milk was
investigated (Gerry et al., 2007). The use of polyphenols
(caffeic acid), as an alternative to sulphites, to control the
Maillard reaction in foods has been advocated (Cilliers et al.,
1990).
TABLE 1. Some examples of milk
based herbal products.
Example
Referance
Herbal ghee
Rajnikant et al., 2006
Pueraria tuberosa + Sawale et al., 2011
Ashavganda + milk Moharkar et al., 2011
Veena et al., 2011
Satavari + milk
Sandesh+ herb
Bandopadyay et al., 2008
Milk based wolfberry

Feng et al., 2010

INFLUENCE OF HERB
HEALTH ATTRIBUTES

COMPONENTS

ON

Immunomodulatory
activity
Herbal drugs are known to possess immunomodulatory
properties and generally act by stimulating both specific and
non-specific immunity (Wagner et al., 1985). Many plants
used in traditional medicine have immunomodulating
activities. Some of these stimulate both humoral and cell
mediated immunity, while others activate only the cellular
components of the immune system, i.e., the phagocytic
function, without affecting the humoral or cell mediated
immunity (Atal et al., 1986). About 34 plants are
identified by rasayanas in the Indian Ayurvedic system of
medicine having various pharmacological properties such
as immunostimulant, tonic, neurostimulant, antiageing,
antibacterial, antirheumatic, anticancer, adoptogenic and
antistress (Agarwal et al., 1999). Herb (Pueraria
tuberosa) added milk showed that there was significant
increase (P<0.05) in immunoglobulins (lgA and lgG)
concentration and % phagocytes while there was a non-

significant decrease (P<0.05) in lymphocyte proliferation

index (ConA and LPS) as compare to milk (Sawale 2011).

Antioxidant
activity
Antioxidant activity plays an important role in
pharmacological activities such as anti-aging, antiinflammatory, anti-atherosclerosis, and anti-cancer activities
(Lee et al., 1998; Middleton et al., 2000). Inhibition of
free radical induced damage by supplementation of
antioxidants has become an attractive therapeutic strategy
for reducing the risk of diseases (Brash and Harve,
2002). Several synthetic antioxidants are available, but are
quite unsafe and considerably toxic (Madhavi et al., 1995).
Natural products with antioxidant activity may be used for
human consumption because of their safety. Aqueous extract
of Terminalia chebula was tested for potential
antioxidant activity by examining its ability to inhibit radiation-induced lipid peroxidation in rat liver microsomes
and damage to superoxide dismutase enzyme in rat liver
mitochondria (Anita 2000). Verma et al., (2009) studied
effect of crude powder of Indian kudzu on different
animals by feeding at different intervals and found
reduced frequency of angina event and myocardial oxygen
consumption (unstable angina patient), inhibition of lipid
peroxidation in liver, kidney (mice) and brain (rabbit) as
well as enhanced activity of superoxide dismutase in animal
blood and brain in dose dependent relationship. Wiseman
(1996a) suggests that dietary isoflavones genistein and
daidzein have a potential to reduce the risk for
cardiovascular
disease by inhibiting LDL oxidation.
Isoflavones have a chemical structure similar to estrogen,
which was reported to have a weak antioxidant activity because
of the hydroxyl group on its A ring which is in the same
location as in vitamin E (Tiidus 1995), leading to the

membrane stabilization which provides protection against lipid

peroxidation due to decreased membrane fluidity (Wiseman
et al., 1993; Wiseman 1996b). In addition, isoflavones also
have multiple hydroxyl groups that increase their effectiveness
as antioxidants (Wang 2000) by donating a hydrogen
atom(s) from their phenolic hydroxyl group(s) to
peroxyradicals. The differential potency between genistein
and daidzein can be attributed to the presence of the 5hydroxyl group
o
f genistein (Bickoff et al., 1992).
Genistein with the highest antioxidant characteristic among
isoflavones has been shown to prevent LDL oxidation
initiated by oxidizing agents (cupric ions or azo-induced
oxidants) in vitro (Kerry et al., 1998) in a concentrationdependent manner (Wang 2000), as measured by
thiobarbituric acid-reactive substance formation, altered
electrophoretic mobility,
and lipid hydroperoxides
Antioxidant activity of herb(Pueraia tuberosa)- milk,
measured in terms of reduced glutathione and TBARS level,
increased
significantly (P<0.05)
as compared
to
control(Sawale, 2011).
POLYPHENOL-PROTEIN
INTERACTION
Polyphenols are widespread in the plant kingdom and
posses the ability to interact with proteins. Such interaction
can also affect protein functionality (Sarker et al., 1995;
Rawel et al.,
2001). Polyphenols can interact non-covalently or covalently
with proteins. Under non-oxidizing conditions, noncovalent

Application of herbs in food

interactions including hydrogen bonds and hydrophobic
forces stabilize tannin-protein complexes (Hagerman others
1992). The non-covalent interaction may occur due to the
structure of polyphenols and many different functional
groups in the proteins by hydrogen bonding and hydrophobic
bonding and in some cases ionic bonding is also possible.
Covalent attachment can occur depending on the polarity of
the polyphenol (Siebert et al., 1996; Hagerman et al., 1981;
Kroll et al., 2000; Rawel et al., 2003; Simon et al., 2003).
In the situation in which the number of polyphenol ends
equals the number of protein binding sites it produces
the largest network (Siebert et al., 1996). The complex
formation between polyphenols and proteins can be reversible
or irreversible leading to soluble and insoluble complexes
(Luck et al., 1994). In general, the increase of polyphenol
concentration favors the formation of the polyphenolprotein insoluble aggregates (De Freitas et al., 2001).
The addition of milk to tea has been considered to interact
with the intake of flavonoids from tea (Mariken et al., 2002).
Puerarin, an active component in a pueraria tuberosa
which interacted with micelle of identical positive charged
head groups and varying tail length, had affinity for micelle
more toward greater chain length (Jaqun et al., 2008).
Stefano et al., (2008) found that the affinity between the
daidzin and the soy protein isolate are higher as compared to
the daidzein dissolved in the same model system. Puerarin
(methanol extract) can bind with BSA at 20-30C and
decrease binding stability with increased temperature and
the presence of Cu2+ and Fe3+ ions increased the binding
constants and the number of binding sites of the puerarin
BSA complex. The higher binding constant possibly results
from the formation of metal ionpuerarin complexes via a
metal ion bridge. This may prolong the storage period of
puerarin in blood plasma and enhance its pharmacological
effect (Jaqun et al., 2008) Binding between beta-lactoglobulin
with myricetin and daidzein are stable during storage of 20C,
30 C but not at 40 C. So beta-lactoglobulin can be used for
drug and food preparation (containing soy isoflavonoids) and
also that beta-lactoglobulin can be used in dairy products
requiring refrigerated storage (Liang et al., 2008).
MAJOR CHALLENGES IN DEVELOPMENT OF
HERBAL FORTIFIED MILK PRODUCTS
Awaren
ess
The consumer awareness is an important for marketability
of herbal foods. The society should know the importance of
newly developed products as compared to traditional products
and other medicinal therapy.
Sensory acceptance (Color
and Taste)
The herbal preparation based on fortification of herbs in
milk products may have problem of sensory acceptance. The
color and taste of the product may be affected with herbal
incorporation. This is a common problem if the product is
not attractive on the basis of color and flavor.

Optimized extraction
medium
Herbs are rich in number of chemicals. To claim healthy
benefits, the proper solvent should be screened. The
composition of herbal constituents may vary in different
extraction solvents. The mode of herb addition is very
important aspect. The herbal extract is more beneficial to add
instead of whole plant components, but this may increase the
product cost.
Process
stability
Certain herbal preparations require different processing
which may affect the stability of herbs during fortification.
For example, while preparing herbal ghee the most of
components may disappear at the time of high
temperature processing. So, selected herb should be
stable to different processing treatments.
Product
Stability
Herbs and milk have different shelf-life. Milk and milk
products have very less shelf-life. The fortification of herbs
may affect the shelf-life of both the components. The
antioxidants present in the herbs may enhance the shelflife of herbal products. The product must be stable after
fortification.
Geographical
Variation
The extent of beneficial effects of herbs may vary with the
geographical variations.
CONCLUSIO
NS
Herbs and nutraceuticals are natural substances with
wide range of health attributes. Milk has always been a
choice of innovation for food researchers to meet the ever
changing consumers preferences for newness in the products.
Moreover, milk is consumed by people of all age can act as
potent carrier for the herbs which can add functional
attributes to the product and consumers well being.
However, there are several technological challenges that have
to be overcome to develop milk products enriched with
herbs.
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