EFFECT OF INCORPORATING ROSEMARY AND CLOVE EXTRACTS ON THE PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF SOFT CHEESE DURING STORAGE

Abstract

The objective of the work was to study the effect of rosemary and clove extracts on physicochemical, microbiological and sensorial characteristics of soft cheese during storage for 28 days. Rosemary and clove extracts was prepared by ethanolic extraction methods. The antioxidant potential, total phenolic and flavonoid content of both extracts were determined. Soft cheese was prepared by incorporating varying concentrations (0%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5%) of rosemary and clove extracts individually into the cheese curd. The best formulation was selected through sensory evaluation and analyzed for 28-day storage period with the interval of 7 days. Clove extract exhibited higher total phenolic, flavonoid content and stronger antioxidant capacity compared to rosemary extract. Sensory analysis revealed that cheese with 0.2% rosemary extract and cheese with 0.1% clove extract were selected as the best cheese. During storage period, the moisture and pH levels of cheeses decreased while fat, protein, ash content and acidity increased. Free amino acids and free fatty acids increased at a slower rate in extract incorporated cheese samples compared to control cheese. Microbial analysis showed significantly lower total plate counts and yeasts and molds count in extract incorporated samples than control. A significant difference (P<0.05) was observed between control and extracts incorporated samples in terms of texture, taste and aftertaste. However, no significant differences (P>0.05) were found in other sensory attributes, including appearance, odor and overall acceptability during storage. Hence, incorporating rosemary and clove extracts effectively extended the shelf life and microbial safety of soft cheese, supporting their potential as natural, safe food preservatives.