The Combined Effect of Dried Rosemary,Thyme and Basil with Fresh Garlic on Quality Characteristics of Ricotta Cheese During Storage

Document Type : Original Article


THIS study was aimed to investigate the combined effect ofrosemary, thyme, basil individually as powder herbs at the rate of 0.5% with 1% fresh garlic on the quality of Ricotta cheese stored for 21 days at 5±2°C.The chemical composition, total phenolic compounds, antioxidant activity, microbiological and sensory characteristics of Ricotta cheeses were evaluated during storage.No significant effect (P < 0.05) of adding herbs on cheese moisture, fat and protein contents. A significant effect (P < 0.05) was observed on pH value and ash content between control and treated samples.Thymegarlic-added cheeses exhibited significantly higher (P< 0.05) total phenolic compounds and antioxidant properties compared with the other samples.During storage, the antioxidant activity was slightly decreased in the following order: thyme with garlic