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Yoghurt samples treated with Teucrium polium essential oil (EO; 40, 60 and 80 ppm) and Lactobacillus casei (108–109 cfu/mL) were stored up to 28 days at 4C. The physicochemical, viability of L. casei and organoleptic properties of yoghurt samples were analyzed at a 7‐day interval during storage. A gradual increase in acidity was observed, whereas a decline in pH and solid nonfat contents was noted in all the samples (P < 0.05). Changes in protein and fat content of yoghurt samples during storage period were not remarkable. The survival of L. casei decreased throughout the storage period. Nevertheless, probiotic yoghurt and treatment containing 60 ppm EO had the highest (P < 0.05) viable count of probiotic bacteria (6.44cfu/g). Considering the organoleptic effect of the EO, the best treatment with acceptable flavor, good appearance without any signs of spoilage organisms and also with appropriated viability of L. casei was obtained at combination of 40 ppm EO and probiotic. Practical Applications Based on our results, yoghurt can be a very suitable food product to carry relevant probiotic bacteria while adding certain herbal EOs. In this study, T. polium EO had adverse effect neither on physicochemical properties nor on the viability of L. casei of yoghurt. In addition, T. polium EO is nontoxic and safe for public health, so it can be an acceptable alternative to chemical preservatives.

The effects of Mentha longifolia L. essential oil during ripening and storage probiotic Feta cheese were studied, in relation to viability and cellular ultrastructure of Lactobacillus casei. The addition of the essential oil in the concentrations from 0.0 to 0.03% was trialled: the 0.03% treatment resulted in the highest viability of L. casei and the lowest pH value compared with other treatments (P < 0.05). Electron microscopy showed that essential oil caused no harm to L. casei. This study demonstrated the favourable effects of M. longifolia on optimal maintenance of L. casei at the end of cheese storage period.

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Not appreciated by pediatric and nutrition specialists, powdered milk infant formula (PMIF) is the most recommended alternative of breast milk for neonatal feeding (Lönnerdal, 2016). Several types of research appreciated the importance of safety and microbial quality for powdered milk and its derivatives consumed by infants and newborns (Martin, Ling, & Blackburn, 2016). Milk, before drying, is