Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage

Abstract

Saffron supplemented ovine fresh cheese was studied for its compositional, microbiological, color, antioxidant and sensory characteristics, during cold storage at 4○C for 30 days. The evolution of the total aerobic bacteria and the starter lactococci group, was not remarkably affected, during manufacture, however a significant decrease was observed during storage. In addition, the cheese exhibited a more intensive antimicrobial activity against coliform and enterococci groups, which could be attributed to the saffron presence. Saffron cheese didn’t show any remarkable changes in physicochemical properties. However, an enhanced antioxidant activity was observed on 1st day of manufacture and an increasing proteolysis rate was shown after 20 days of storage. Main changes were observed on color and sensory characteristics. The color coordinate b* was increased with the saffron concentration, suggesting that cheese color gets yellower. The cheese made from milk supplemented with saffron concentration of 50 mg/L was tastefully accepted and brought out traditional sensory characteristics, familiar to Greek consumers.