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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.

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Enzymatic hydrolysis of milk proteins has been a subject of numerous research studies and patents. The driving force for these studies has been the increased utilization of milk proteins. The industrial uses of milk proteins are based on their unique composition, functionality, and nutritive values. The diversity of milk protein fraction, the large number of proteinases, and controlled hydrolysis conditions used resulted in the preparation of hydrolysates suitable for several purposes. Enzymatic hydrolysis of milk proteins modifies the techno-functional and biofunctional properties of hydrolysates depending on the enzyme(s) and hydrolysis conditions used. Milk protein hydrolysates (MPH) are used commonly in normal and clinical nutrition and as a functional food ingredient. In the present review, emphasis has been made to highlight methods applied for the preparation of MPH, and the functional properties and utilization of the obtained hydrolysates.

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In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese.