PROCESS OF ADDING ALECRIM DO CAMPO (BACCHARIS DRACUNCULIFOLIA) DURING THE PRODUCTION OF FERMENTED DRINK BASED ON LACTIC CULTURES (YOGHURT AND FERMENTED MILK) ENRICHED WITH THE BIOACTIVES PRESENT IN THE BACCHARISTRY EXTRACT

摘要

“Process of adding rosemary extract from the field (baccharis dracunculifolia) during the production of fermented drink based on lactic cultures (yogurt and fermented milk) enriched with the bioactive substances present in the extract of baccharis dracunculifolia’ ’. the process refers to the preparation of fermented drink based on lactic cultures (yogurt and fermented milk) with the addition of hydroalcoholic, methanolic, ethanolic extract or aqueous extract (tea) of rosemary from the baccharis dracunculifolia field in both dry and fresh form . relating the different methods of adding bioactive, flavoring and aromatic substances present in field rosemary.