Harnessing the Power of Essential Oils Approach to Preserve Ras Cheese

This study evaluated the effectiveness of whey protein-based edible coatings enriched with essential oils—moringa, pumpkin, turmeric, and jojoba—on the quality and shelf life of Ras cheese during a 120-day ripening period. Coated cheese samples were analyzed for chemical composition, microbial counts, and sensory properties. Moringa oil-enriched coatings exhibited the highest proteolysis (SN/TN: 42.78%) and volatile fatty acid levels (TVFA: 105.81 mL NaOH/100g), enhancing flavor development. Pumpkin oil coatings scored highest in flavor and appearance, reflecting improved sensory appeal. All essential oil coatings significantly inhibited coliforms and fungal growth, improving microbiological safety. These findings demonstrate the dual role of essential oil-based coatings as protective barriers and ripening modulators, offering a natural and sustainable alternative to synthetic cheese preservatives.