The Effect of Some Medical Aromatic Plants on Mozzarella Cheese Characteristics
Project no. 1002 · Status: Kapanmış · 2016
Summary
In this study, functional properties of Mozzarella cheese that was produced from cow, was tried to be improved by medicinal aromatic herbs (thyme; Origanum onites L., rosemary; Rosmarinus officinalis L., basil; Ocimum basilicum L., mint; Mentha piperita L.). The physical, chemical and rheological properties of these cheeses and the microbial characteristics were examined throughout their storage period (1st, 7th,14th 21th, and 28th days). Antioxidant capacity, total phenolic content, antimicrobial activity of these Mozzarella cheeses and efficiency of this capacity in the product were determined. With the help of sensory analysis performed all through the storage period, it was estimated whether the usage of those medicinal and aromatic plants affected the appearance, aroma, taste, and overall acceptability properties. The obtained data were evaluated statistically (p<0,05). Consequently, the Mozzarella cheese, a fermented dairy product consumed widely, in the Turkey especially last years is a promising dairy product in the delivery of medicinal aromatic plants which have many benefits for human health. In this context, the study emphasizes the importance of the benefits of medicinal aromatic plants and at the same time has produced results that could make it is a reference work for the dairy industry in our country and fort the science. Keywords: Mozzarella peyniri, medicinal aromatic plants, functional food.