**5. Effect of using herbs and spices in yogurt**

Yogurt's health benefits are well known, and many yogurt-based products are consumed by people all over the world [30]. Behrad, Yusof [31] concluded that adding cinnamon did not alter yogurt fermentation but allowed *Lactobacillus* spp. to thrive during refrigerated storage. *In vitro*, cinnamon yogurt containing probiotic bacteria inhibited *Helicobacter pylori* development. The ability of these herbal yogurts to inhibit the growth of *H. pylori* in the stomach's, severely acidic environment requires more investigation [32]. Srivastava, Prasad [33] created herbal yogurt from buffalo, cow, and goat milk using varied ratios of beetroot and ginger extracts. They discovered that goat milk yogurt supplemented with 2% beetroot and 2% ginger extract had the highest antioxidant activity evaluated by the DPPH technique, followed by cow milk yogurt fortified with 2% ginger extract. Furthermore, Peter and Shylaja [17] discovered that fortifying milk and yogurt with 2% red ginseng extract increased oxygen radical absorption capacity and (DPPH) radical-scavenging activity. Furthermore, H2O2-induced DNA damage was reduced in yogurt enriched with red ginseng extract than in regular yogurt. However, no significant variations in DNA damage were identified between regular milk and milk supplemented with red ginseng extract. As a result, our study demonstrates that red ginseng fortification can effectively promote the antioxidant and antigenotoxic effects of dairy products. Kumar, Arvindakshan [34] made yogurt concentrate with crushed leaves mint in ratios of 2, 4, and 6%. They discovered that adding 2% mint level to yogurt was excellent in all sensory aspects. Furthermore, the shelf life of the yogurt spread at 5°C was 10 days. It was suggested that the mint-flavored yogurt be used in burgers, sandwiches, and other bakery items. Ghalem and Zouaoui [35] also supplemented yogurt with *Rosmarinus officinalis* oil at 0.14, 0.21, 0.29, and 0.36 g/L over 21 days. The herbal yoghurt enhanced with 0.14 g/L essential oil received the highest grade from panelists for taste, flavor, and texture. Furthermore, the inclusion of *R. officinalis* essential oil enhanced the properties. Furthermore, the use of *R. officinalis* essential oil improved the characteristics of yogurt by decreasing the pH, lactose, and dry matter values while increasing the titratable acidity, proteins, ash, and fat contents. Storage duration showed little effect on the physicochemical parameters of prepared yogurts in genera [35].

### **6. Effect of adding herbs and spices to butter**

Najgebauer-Lejko, Grega [36] investigated the storage stability of sour cream butter with a 2% addition of dried herbs (sage or rosemary). They concluded that the addition of rosemary herb was more effective than sage in delaying lipolysis in butter, both supplemented products showed higher oxidative stability through storage than the control. TBA analysis revealed that the sage and rosemary butter had much less secondary oxidative compounds, such as malonoaldehyde and ketones, than the butter without herbs. Furthermore, Farag, Ali [37] reported that the addition of thyme and cumin essential oils to butter reduced degradation and was more effective than butylated hydroxytoluene.
