Production of Drinking Milk Made with Anise Seed Extract

Sahar A. Nasser , Mahmoud A. Rozan

Aqueous extract of anise seeds (Pimpinella anisum L.) was added to drinking milk at a rate of 10, 20, 30 % (v/v). The antimicrobial, antioxidation and sensory evaluation of drinking milk samples have been evaluated. Results revealed that addition of 10, 20, 30 ml aqueous extract of anise seeds caused 104.13, 112.77, 120.42% increase in total phenolics content in drinking milk, respectively. The microbial growth was obstructed. It could be concluded that aqueous extract of anise seeds can be used up till 30 % (v/v) in the preparation of drinking milk with increased health benefits and acceptable sensory attributes.


key words: Milk – Anise – Antioxidant activity – Antimicrobial activity.