Overview

The effect of adding Allium roseum and juniper to fresh double cream cheese was studied. Being a fresh product, this type of cheese provides a favorable environment for microbial proliferation, and is characterized by a short use-by date (UBD). Given the antimicrobial, antifungal and antioxidant properties of Allium roseum and juniper, these plants were added to fresh cheese in powder form to improve its quality and extend its best-before date. A preliminary sensory study was carried out to determine the incorporation doses. This was followed by another sensory characterization, as well as an evaluation of the physico-chemical and microbiological qualities of the two flavored cheeses. The results showed that the addition of Allium roseum and juniper led to an improvement in the physico-chemical and microbiological quality of the flavored cheese, particularly following the addition of juniper powder. Shelf life of fresh cheeses was extended from 12 days for the standard product to 17 days and 18 days for Allium roseum- and juniper-flavored formulas, respectively.

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