Application of Rosa damascena By-Product Extract in Kashkaval Cheese: Effects on Physicochemical, Microbiological, Texture and Sensory Properties

The incorporation of natural plant extracts into dairy products has attracted increasing interest due to their potential to enhance nutritional value and product stability. This study evaluated the effects of distilled rose (Rosa damascena Mill.) flower ethanolic extract on the physicochemical, texture, microbiological, and sensory properties of kashkaval cheese. Cheese samples were immersed in solutions containing rose extract at concentrations of 1.25% (S2) and 2.5% (S3) and compared with a control (S1) during ripening. Sensory evaluation showed that S2 achieved the most favorable balance of aroma, flavor, and overall acceptability, whereas S3 exhibited reduced acceptance due to an excessively strong floral aroma. The enrichment did not significantly affect fat (26–29%), water (33–36%), or salt (~2%) content. However, rose extract accelerated proteolysis, with S2 showing the highest maturity index (NPN/TN 13.76% at month 6) compared with the control (11.19%). Enriched samples showed improved amino and organic acid profiles, while the control contained higher levels of saturated fatty acids and cholesterol. All samples met microbiological safety criteria. Rose extract also influenced color and texture properties. These results demonstrate that rose extract can serve as a functional ingredient to improve the quality and technological properties of kashkaval cheese, with optimal effects at 1.25%.