Use of ora-pro-nóbis as a functional ingredient in the production of artisanal cheese

High-quality semi-hard artisanal cheeses were produced using raw pressed dairy matrices with the addition of 0% (control), 1%, 3%, 5%, and 7% of ora-pro-nóbis ( Pereskia aculeata Miller) preparation (OPNP). The addition of OPNP did not significantly influence (p > 0.05) the general physicochemical characteristics. However, cheeses with 3%, 5% and 7% OPNP exhibited significantly higher extension and depth of maturation indices (p < 0.05) compared to those with 0% (control) and 1% OPNP. These higher concentrations (3–7%) also imparted a distinct greenish-yellow color to the cheeses, as evidenced by by positive b* values and negative a* values. No significant difference in hardness (mean 53 N; p > 0.05) was observed across treatments. Microbiological quality remained satisfactory in all treatments throughout the 40-day storage period. The mean lactic acid bacteria (LAB) counts ranged from 8.33 to 8.75 log CFU/g across treatments, with no statistically significant differences (p > 0.05) between the control (8.42 log CFU/g) and cheeses containing 1% (8.41), 3% (8.75), 5% (8.33), or 7% (8.48) OPNP. Sensory analysis showed the highest acceptability in cheeses with 3% and 5 % OPNP, while the 7% formulation presented the lowest overall-impression acceptability index (71.97%), yet still above the 70% acceptance threshold. Therefore, the production of semi-hard cheeses with OPNP is feasible, as it may contribute to a balanced and healthy diet. • Ora-pro-nóbis improves nutrition in semi-hard functional cheeses. • The cheeses maintained microbiological safety throughout storage. • High sensory acceptance was maintained with 7% ora-pro- nobis. • Ora-pro-nóbis brings innovation to functional dairy products.