Abstract

The study was aimed at assessing the effect of herbal plant leaves aqueous extract in prolonging the shelf-life of raw cow milk. Tulsi (Ocimum sanctum) and Neem (Azadirachta indica) were selected based on phytochemical analysis for the presence of phenolic compounds. The presence of phenolic compounds in the leaves extracts was confirmed qualitatively. Initial physicochemical and sensory attributes of raw cow milk were also performed. Both 1.25 and 1.5% Tulsi extract treated samples were found to be of normal yellowish-white color up to 17 h of storage. On the contrary, the 1.5% Neem extract was found to show the same color at 19 h of preservation. A significant difference (p

Key words: Herbal extract, preservation, physicochemical, raw cow milk