Effect of Satureja hortensis L. extract on the shelf life of soft-fresh cheese

Abstract

Alternative preservation techniques using naturally derived ingredients are being investigated in cheese making, with the use of spices and herbs, attracting even more interest. Satureja hortensis L. extract was used in five concentrations (0.1, 0.2, 0.3, 0.4 and 0.5 g/100mL milk), the soft-fresh cheese samples were vacuum packed. Treatment of cheese with 0.1 and 0.2% extract (T1 and T2) is recommended for antioxidant and sensorial quality.