Labneh cheese with enhanced functional properties – composition, sensory profile and microbiological characteristics

¹ Department of Technology of milk and dairy products, University of Food Technologies, 4002 Plovdiv, Bulgaria
² Department of Food Technologies, Faculty of Technics and Technologies, Trakia University, 8600 Yambol, 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

The effect of storing Labneh cheese in high oleic and linoleic sunflower oils enriched with thyme essential oil in quantities of 0.1% and 0.2% was monitored. The chemical, microbiological, and sensory characteristics of the finished product were studied, as well as the minimum inhibitory concentration of the oil. Strong antimicrobial properties of the thyme essential oil were established. The chemical indicators of all tested Labneh cheese samples were similar to those of the controls. It was established that the sample with 0.1% thyme essential oil dissolved in linoleic sunflower oil was characterized by the best sensory indicators. The amount of lactobacilli and cocci was highest in the samples with the addition of thyme oil in an amount of 0.1%. The study shows that the Labneh samples with the addition of 0.1% thyme essential oil stand out with the best chemical, microbiological, and sensory characteristics, regardless of the type of glyceride sunflower oil used.