Evaluation of sensorial and antioxidant effects of basil (Ocimum basilicum L.) extract on cottage cheese

Abstract

This study is intended to prepare cottage cheese by adding different ratios of basil (Ocimum basilicum, var. Cress) extract (0.15, 0.20, 0.25, 0.30, 0.35 and 0.40 g/100 g cheese). The results of the sensory analysis showed that there are differences in the aroma scores between the treated and control samples.