Abstract
The present study evaluates the effect of Eryngium billardieri alcoholic extract (EBAE) at weight/volume levels of 0.5% and 1% on some physicochemical, sensory, and microbial properties of cow milk. Results showed that adding EBAE reduced the samples' pH, lightness index (L*), and whitening index (WI). Besides, it increased the levels of acidity, dry matter, viscosity, color indices a* and b*, total phenol content (TPC), total flavonoid content (TFC), antioxidant activity (AA), and enzyme inhibitory activity (EIA) of the fortified milk samples than the control sample (p < .05). During the storage period, a decrease in TPC, TFC, AA, and EIA was observed in all samples (p < .05). There was a positive direct relationship between the health activity of EBAE and its concentration. Moreover, EBAE was able to reduce the total microbial count (TMC) in the milk samples (p < .05). The sample containing 1% w/v of EBAE had the highest TPC, TFC, AA, and EIA but the lowest TMC, and it was highly acceptable in terms of sensory evaluation. Therefore, this sample was selected as the best treatment in this study. The results of this study confirm that EBAE may be used to improve antioxidant activity and beneficial effects in milk.