Oxidative stability and chemical composition of Labneh cheese during storage in sunflower oil and thyme essential oil

¹ Department of Food Technologies, Faculty of Technics and Technologies, Trakia University, 8600 Yambol, Bulgaria
² Department of Technology of milk and dairy products, University of Food Technologies, 4002 Plovdiv, Bulgaria
³ Department of Chemical Technology, University of Plovdiv “Paisii Hilendarski”, 4000 Plovdiv, Bulgaria
⁴ Department of Technology of tobacco, sugar, vegetable and essential oils, University of Food Technologies, 4002 Plovdiv, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Labneh is a type of soft, creamy cheese obtained from strained yogurt, which has a short shelf life. Today, it is also used on the market in our country, due to its specific smell, taste and rich in nutrients composition. The aim of this work is to study the effect of storing Labneh cheese in sunflower oil enriched with thyme essential oil on its oxidative stability and chemical composition. Storage was carried out for one, two and three months in sunflower oil of linoleic and oleic type and thyme essential oil in an amount of 0.1 and 0.2%. The data from the study show that the cheese can be stored for more than one month, as it is established that its oxidative stability is preserved when stored in sunflower oil of oleic type and that the composition of amino acids and its fatty acid profile vary.