“…Further studies are required to reveal the accurate mechanism underlying the effects of garlic products on cheese quality ( Rossi et al., 2018 ). Use of garlic water extract as a pre-milking dairy cow teat sanitizer can significantly lower bacterial counts in teats and milk, producing high-quality milk for consumers ( Mureza et al., 2021 ). Furthermore, cow and camel yogurt made with 85 mL of full cream milk, 5 g of starting culture and 10 mL of garlic water extract was found to have stronger antioxidant activities than those made without garlic water extract ( Shori and Baba, 2014 ).…”