Effect of Some Natural Alternatives Oils Extract on the Quality of Manufacture Processed Cheese during Storage.

Document Type : Original research papers

Authors

1 Agricultural Biotechnology Department, Faculty of Agriculture, Damietta University

2 Department of Food Science, Faculty of Agriculture, Damietta University, Egypt

Abstract

This study aimed to evaluate the quality, antioxidant, and antimicrobial activity, as well as the chemical composition, of star anise, fennel, and lemon cypress oil extracts at a concentration of 50 ppm and their effect on the physicochemical and antimicrobial properties of manufactured processed cheese stored for 30 days. Twelve cheese samples were treated with the extracts and analyzed for chemical composition, antioxidant activity, total phenolic content, and microbiological quality. Chemical analysis revealed no significant differences in moisture, protein, and ash contents between control and treated samples, although pH and fat content were significantly affected (P ≤ 0.05). Extract-treated cheeses exhibited higher antioxidant activity and total phenolic content compared to controls, with fennel oil showing the strongest effect. Microbiological assessments demonstrated that all herbal oils significantly reduced bacterial, yeast, and mold counts, with lemon cypress oil showing the highest antimicrobial activity. Overall, incorporation of these herbal oils enhanced the antioxidant and antimicrobial properties of processed cheese without compromising its chemical composition, suggesting their potential as safe natural alternatives to synthetic preservatives.

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Damietta Journal of Agricultural Sciences
Volume 5, Issue 1
January 2026
Pages 14-23

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