Determining the Changes in White Brine Cheese When Adding Essential Oils

The aim of this study was to determine the influence of the application of different types of essential oils in the preparation of white brine cheese, with the addition of essential oils in different concentrations, on the organoleptic, physicochemical and biochemical indicators and assessment of the fat fraction. White brine cheese was obtained by the standard method and six concentrations of essential oils were used to determine the optimal dose of the additive. The organoleptic indicators of the cheese have the best ratings at 0.75 and 1% mint oil, 0.5 and 0.75% thyme, 0.5 and 0.75% oregano, 0.75% rosemary, 0.5% lemon balm, 0.5% basil and 0.75% turmeric and black pepper oil /3:1/. The use of essential oils increases the fat and protein content in the brine cheese at 24 h, but after ripening and storage for 6 and 12 months the influence of the ongoing lipolysis and proteolytic changes is established, as a result of which both indicators decrease. The use of different types of essential oils in six concentrations reduces the antioxidant activity of white brine cheese by 8 to 10 times, while the total polyphenols increase by 4–5 times. Saturated fatty acids decrease with the addition of mint, oregano, rosemary, lemon balm, and basil to 1.5% (p ≤ 0.001), and increase with thyme and turmeric with black pepper (p ≤ 0.001) at the expense of unsaturated/mono and polyunsaturated/fatty acids (p ≤ 0.001).