Author(s):

Euloge S Adjou, Dègnon René, Grace Mètomè and Edwige Dahouenon-Ahoussi

Abstract: The aim of this study was to evaluate the effect of essential oil from fresh leaves of Lippia multiflora on the conservation of fresh cow milk during storage. The results of microbiological analyses revealed that coliforms and fungi were the most microorganisms identified from fresh cow milk in southern Benin. Chemical analysis by GC/MS of the components of the essential oil extracted from leaves of Lippia multiflora led to the identification of 19 components, characterized by Sabinene (14.4%), 1.8-cineol (50.6%) and α-terpinol (13.8%) as major components. Results obtained during the evaluation of the quality of stored cow milk by adding EO, indicated a significant decrease in the quantum of bacteria and fungi during storage, when compared to the control. However, the best antimicrobial potential were detected with essential oil concentration of 6.66μL.mL^-1. The essential oil of Lippia multiflora, with high antimicrobial property, offers a novel approach to the management of milk and derivate products during storage.

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