Preparation Of Cheese Research Articles

First Approach for Defining an Analytical Protocol for the Determination of Microplastics in Cheese Using Pyrolysis–Gas Chromatography–Mass Spectrometry

The exposure of humans to microplastics through food is a topic of great interest. Foods of marine origin, such as fish and salt, have been the most extensively studied in this regard. Conversely, foods considered less likely to be contaminated (such as dairy products) have been investigated to a lesser extent. This is the first study addressing the occurrence of microplastics in cheese. In this paper, we report the first analytical approach for cheese preparation, before a chemical analysis of microplastics in cheese was performed. Therefore, the most suitable digestion methods were investigated. Alkaline digestion (i.e., KOH 5 M, 50 °C, 48 h) achieved a digestion efficiency of 97.5 ± 0.8%. To assess the feasibility of the preparative method proposed, a recovery rate of spiked polystyrene microbeads (~10 µm) of 98.5 ± 0.4% was determined. Further, the effects of the digestion agent on the microbeads were also investigated. To confirm whether the preparative method allows for the confirmation of the plastic-nature of microparticles, a qualification of spiked microplastics (polystyrene, 150 µm, and polyethylene terephthalate, 300 µm) was performed using pyrolysis–gas chromatography–mass spectrometry.

Development of Whey Beverages from Paneer Preparation Using Fruit Coagulants: A Comparative Study on Physicochemical and Sensory Properties

Whey is a by-product of milk generated during the preparation of coagulated milk products. However, whey disposal results in serious environmental pollution due to its high biological oxygen demand. Therefore, whey generated from the preparation of Indian soft cheese (paneer) by coagulating heated milk with 2% citric acid solution (control) lemon or Indian gooseberry (amla) extracts was collected and mixed with sugar, colour, and flavour were used to develop whey beverages. The whey and whey beverages were analysed for physicochemical and sensory properties. Whey from lemon extract contained higher total solids, fat and protein content than citric acid and amla extract. The ascorbic acid content was higher in amla (56.5 mg/100g) than in lemon whey (6.76 mg/100g) and was not detected in control. The total phenols (GAE mg/100g) and tannins (mg/100g) respectively were higher in amla (550; 394.45) than in lemon (69.23; 4.08) and citric acid (5.86; 0.00). The antioxidant activity was higher in whey from lemon extract (88.77%) than amla (81.38%) and citric acid (14.39%). The whey beverages from both fruit extracts were highly acceptable. Therefore, whey generated from paneer preparation can be used to make beverages with improved health benefits, hence minimising environmental pollution.

Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses

The aim of the study was the qualitative and quantitative determination of volatile aroma compounds and their formation pathways in brine Ossetian cheeses. Volatile components of cheeses were isolated by steam distillation and extraction with dichloromethane, with their subsequent determination and quantification by gas chromatography-mass spectrometry. The results of the analysis are presented according to the structural classes of the main chemical components and the corresponding microbial metabolic processes. Four processes were found to be the main contributors to flavor formation: lipolysis, proteolysis, glycolysis, and a number of oxidative enzymatic transformations. Lipolysis of the fatty fraction of cheeses is a source of formation of volatile carboxylic acids and their esters. Proteolysis of the casein fraction yields branched alcohols, aldehydes, and a number of aromatic and heteroaromatic compounds. Glycolysis of the carbohydrate fraction is a source of ethanol formation, which is the main cause of the dominance of ethyl esters in the ester fraction. Redox enzymatic transformations mainly determine the biosynthesis of unbranched aldehydes, ketones and lactones. A clear distinction between retail and homemade cheeses was observed, due to the different technological approaches to the cheese preparation. The structuralchemical and quantitative evolution of the volatile composition of the studied cheese samples during ripening is tentatively shown. From the authors’ point of view, the aromatic composition of the Tib cheese sort is the most consistent with the Ossetian cheese standard. This study represents the first gas chromatographic study of Ossetian cheeses and aims to create objective criteria for controlling technological processes and product quality during production and storage in the food industry.

Preparation of cottage cheese enriched with an antioxidant preparation

The steady trend towards the production and consumption of functional foods is a hallmark of modern times. Among them fermented milk products, including cottage cheese, have a big share. Antioxidants, in particular betaine, are used for the fortification of food products. Betaine is proved to have a wide range of health benefits. The recommended intake of betaine is 131 mg/day, however, to exhibit a functional effect on the human body, its daily dose must reach 1500 mg. The actual consumption of betaine in food products is much lower, which necessitates the need to enrich daily diet products with betaine, in particular cottage cheese. The possibility of improving the composition of cottage cheese in terms of antioxidants, dietary fiber and the microelement silicon, thanks to the addition of the drug acidin-pepsin, has been experimentally proven. The preparation acidin-pepsin is added at the rate of 5 g per 100 kg of milk. This amount of the preparation contains 4 g of betaine hydrochloride, 10 mg of pork pepsin; and excipients, i.e. 240 mg of povidone-K25 240, 104 mg of colloidal silicon dioxide, 50 mg of calcium stearate, up to 12.6 g of sorbitol. The yield of cottage cheese from 100 kg of milk is 30.0 – 30.5 kg. The use of this technology will increase the shelf life of the finished product, expand the range of enriched functional products, since when using the preparation acidin-pepsin, cottage cheese is enriched not only with the antioxidant betaine, but also with dietary fiber povidone, calcium stearate, sorbitol and the microelement silicon.

Experiences Using Ethereum and Quorum Blockchain Smart Contracts in Dairy Production

feta cheese is a Greek protected designation of origin (PDO) product that is produced in three main phases: milk collection, cheese preparation and maturation, and product packaging. Each phase must be aligned with quantitative rules, stemming from the legislation framework and best practices. The production complexity, the increased production cost, centralised and monolithic traceability systems, and the lack of a systematic monitoring framework have made dairy products a commodity with increased frequency of food fraud. Given the context of the dairy section in Greece, this study aims to examine (a) whether it is possible to model the end-to-end process of PDO feta cheese considering production rules to develop a trustworthy blockchain-based traceability system (b) how to associate the (‘easy-to-retrieve’, operational) traceability data with the (difficult-to-assess) product characteristics meaningful to the consumer, (c) how to design a technical solution ensuring that information is accessible by the stakeholders and the consumer, while minimising blockchain-related delay, and (d) how to design a graphical user interface and offer tools to consumers so that traceability information is communicated effectively and they can verify it through access to the blockchain. In terms of methods, we analyse and model the process steps, identify measurable, operational parameters and translate the legislative framework into rules. These rules are designed and codified as blockchain smart contracts that ensure the food authenticity and compliance with legislation. The blockchain infrastructure consists of the private Quorum blockchain that is anchored to the public infrastructure of Ethereum. Mechanisms to address scalability in terms of dynamic data volumes, effective data coding, and data verification at the edge as well as relevant limitations are discussed. Consumers are informed about traceability information by using QR codes on food packaging and can verify the data using the blockchain tools and services.

Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source.

From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability. Fungi are high in protein, rich in amino acids, low in fat, and almost cholesterol-free. These properties mean they could be used as a promising supplement for animal and plant proteins. The selection of strains and the fermentation process dominate the flavor and quality of fungal-protein-based products. In terms of function, fungal proteins exhibit better digestive properties, can regulate blood lipid and cholesterol levels, improve immunity, and promote gut health. However, consumer acceptance of fungal proteins is low due to their flavor and safety. Thus, this review puts forward prospects in terms of these issues.

Ethanol-salt based two-phase partitioning for concentration of milk clotting proteases from Sweet Indrajao (Wrightia tinctoria R. Br.) fruit

Cheese is the naturally fermented dairy product beloved for its wide variety of textures and other nutritional qualities. Animal rennet, microbial and fermentation produced chymosin are generally considered for commercial level cheese preparation. In order to meet the growing global demand observed in cheese market, milk clotting proteases from diverse alternative sources are under exploration. Sweet Indrajao (Wrightia tinctoria R. Br.) fruit extract is known for its utility in traditional cheese preparation. Organic solvent-salt based aqueous two-phase system (ATPS) using ethanol and salt was employed to partially purify milk clotting proteases from W. tinctoria fruit. The system with ethanol-25.90% (w/w) and dipotassium phosphate-13.60% (w/w) was found favorable with yield of 96.33%, milk clotting index of 77.85, purification factor of 2.42, partition coefficient of 458.80 and selectivity of 345.58. Tricine SDS-PAGE and zymogram revealed presence of two prominent protein bands between 66 and 97.4 kDa with caseinolytic activity. Whole casein and κ- casein hydrolysis pattern was analyzed by tricine SDS-PAGE. The optimized system was scaled up to 100 g and its performance was found comparable to its 10 g counterpart. Characteristics of the cheese prepared using partitioned enzyme was comparable to that of the positive control used (Enzeco®).

Preparation and characterization of whey-less lighvan cheese: physicochemical, textural, fatty acid, and amino acid profile changes during ripening

Preparation and characterization of whey-less lighvan cheese: physicochemical, textural, fatty acid, and amino acid profile changes during ripening

Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review.

Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions. Traditionally, milk coagulation has been carried out with rennet of animal origin, but recently, the research of new types of rennet such as microbial rennet and vegetable rennet has increased. This study aims to present an organized review of the most relevant information on lactic coagulation, its relationship with vegetable rennets, and the importance of the botanical genus Cynara in the extraction of vegetable rennets, focusing on the coagulant potential of artichoke (Cynara scolymus). We conducted this literature review and found that lactic coagulation and vegetable rennets are linked through the enzymatic activity of the latter. The results of the main studies demonstrated a strong relationship between vegetable rennets and protease enzymes as well as the presence of these enzymes in extracts of cardoon (Cynara scolymus) and artichoke (Cynara scolymus). In addition, studies highlight the presence of thistle extracts in artisanal cheese preparations in the Iberian Peninsula. Based on the results of the studies, a comparison between cheeses made with vegetable rennet and those made with traditional rennet was also carried out. Although the results show that the use of vegetable rennet in the manufacture of cheese can confer undesirable characteristics, the use of extracts from Cynara plants demonstrates that vegetable rennets have an industrial potential, especially the one obtained from artichoke (Cynara scolymus) due to its high availability. Nevertheless, specific studies are required for a better understanding and application of this rennet.

Standardization of Level of Herbs in Quarg Cheese

Background: Cheese is one of the most popular manufactured dairy product. Cheese has been a part of well balanced diet all over the world. Quarg is milky white in colour, may be even faintly yellowish, body and texture are homogeneously soft, smooth, good spreadable and it is essentially milk protein paste. Quarg cheese appeals to palate of Indian people who don’t like the typical sharp flavour of other varieties of cheeses. Method: Ashwagandha, Turmeric, Betel vine and Tulsi are most common herbs traditionally used in Indian culinary dishes particularly spread. They also have both antioxidant and antimicrobial activities. Keeping this fact in view attempts would have been made to explore the flavour and antimicrobial effect of herbs in quarg type cheese. Initially, work was carried out to select the levels of four herbs (Ashwagandha, Turmeric, Betel vine and Tulsi) for the preparation of quarg type cheese and tried in preliminary study. On the basis of sensory evaluation best treatment of each herbs selected for further experiment. The experiments were laid out in completely randomized design for selecting level of addition of herbal in quarg type cheese. Results: In final experimental treatment were as control; 1.1 per cent Ashwagandha ; 0.3 per cent Turmeric ; 2.5 per cent Betel vine ; 1.1 per cent Tulsi in quarg type cheese. The product was evaluated for sensory by five semi-trained panel of judges using quarg cheese score card (total score 100).

Features of making soft cheeses from the milk of cows-daughters of different bulls-producers

Relevance . Milk, along with being a food product itself, is also a raw material for the production of a variety of dairy products, including cheeses. In the production of cheeses, additional requirements are imposed on milk. For the preparation of cheeses, milk of the second type is better suited, which forms a clot for 15–40 minutes. The study of the possibility of using the milk of cows-daughters of different bulls-producers for the production of cheese is relevant and has practical significance. Methods . The research was carried out in one of the typical breeding reproducers for the breeding of Holstein black-and-white cattle of the Sverdlovsk region in the period 2018–2022. The evaluation included first-calf cows that completed the first lactation, obtained and grown on the farm. All cows are daughters, descended from breeding bulls: Das, Sayan, De-Su, Gavano, Touareg, Marrs, Cassio, Bentley, having 15 or more daughters. The object of the study was the qualitative composition of the milk of the daughters of bulls-producers, as well as the control product obtained from milk — cheeses of the brand "Table fresh" and "Amateur fresh". The qualitative composition of milk was determined in the dairy laboratory of the Ural State Agrarian University. Results . As a result of the conducted studies, it was found that there are differences both in the content of individual components of milk, and in integral criterion — DSMR (dry skimmed milk residue). By the protein and casein content the milk of cows-daughters of Holstein bulls-producers met the requirements, the ratio of MFF and MFP in milk, which should be 1.1 : 1.25, in our case was 1.17; 1.17; 1.29; 1.17; 1.16; 1.20; 1.17; 1.16 respectively by groups of daughters. In terms of casein content, milk from the daughters of bulls-producers Das, De-Su, Gavano, Touareg, Mars, Bentley had lower casein values than specified in the requirements (at least 2.70%) by 0.01–0.06%. Regular changes in the quality of the clot, the efficiency of the use of milk and its components in the preparation of soft cheeses, depending on the origin—belonging to the bulls-producer — have been established. The research is exploratory and was carried out within the framework of scientific research of the Ural State Agrarian University, state registration number: AAAA19-1191014000069.

V. S. Stepanova, V. V. Atanasova, J. O. Kozonova, A. A. Menchynska, O. M. Ochkolyas VEGETARIANITY AS A VECTOR FOR THE DEVELOPMENT OF THE WELLNESS-INDUSTRY

The possibilities of vegetarian food in the concept of the wellness industry are considered. The recipe composition and technology for preparing a vegetarian cheese dessert is suggested, which is advisable to use in the concept of wellness nutrition. The developed product is a cheesecake, the technology of which involves the preparation of dough for a tart, which serves as the basis of the dessert, using oat flour, psyllium, dates fruits and walnuts. The curd mass used to fill tarts is prepared on the basis of coconut milk and walnuts, honey is used as a sweetener, and agar is used as a stabilizing gelling agent. It is suggested to cover the surface of the dessert with raspberry filling. The possibility of using psyllium to improve the moisture content of the dough for the preparation of tarts was studied, which provides the necessary degree of wetting of the dessert during the stuff with cheese filling and during the storage of the finished dessert, and also serves as an additional source of dietary fiber. The recipe composition of the cheese filling for the dessert of vegetarian food was selected, taking into account changes of the fatty-acidcomposition of the mass. The technological parameters of the preparation of coconut cheese filling or cake by the mass walling method have been established to give the finished product an airy texture. The technology of dessert preparation is described, the chemical composition of finished products of coconut dessert is investigated. A comparative analysis was made of a cheesecake dessert prepared according to traditional technology and recipe.

Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety.

Cheese production has emerged as science and technology in the past few years, which was considered an artisan craft in the earlier period. However, despite intensive research work from many decades, the complex changes that occur during preparation and ripening of cheese are not apparent, affecting the quality and safety of cheese. Over time, several factors are studied and reviewed that affect cheese quality. The pH of the cheese curd matrix from manufacturing till ripening is one of the most crucial parameters that governs several aspects of cheese quality. Therefore, this paper aims to highlight the effect of pH on various processes (such as rennet coagulation, whey syneresis, salt absorption and ripening), microstructure and dynamic rheology, and microbiological changes that regulate the overall quality and safety aspects of cheeses. Understanding the role of pH on cheese quality parameters will aid to make better and more consistent cheeses that will satisfy both the consumers and cheese-makers.

A new probiotic Lactobacillus plantarum strain isolated from traditional dairy together with nanochitosan particles shows the synergistic effect on aflatoxin B1 detoxification.

The present study aimed to evaluate the effects of new Lactobacillus plantarum strain isolated from dairy products as well as chitosan nanoparticles on reducing aflatoxin B1 (AFB1) toxicity In vitro. After collection and preparation of yogurt, cheese, milk, and whey products, lactic acid bacteria (LABs) were isolated and identified using biochemical and molecular methods. pH, bile, and salt tolerance tests were used to measure probiotic activity. Then, the antimicrobial activity of LABs against gastrointestinal pathogens was studied. The strain isolated from cheese (C1) was selected as the appropriate strain and antibiotic susceptibility test was performed for this strain. Then, the effect of C1 isolate and chitosan nanoparticles on reducing aflatoxin B1 (AFB1) in the medium was studied by measuring AFB1 using the enzyme-linked immunosorbent assay (ELISA) and high-performance liquid chromatography (HPLC). The results of biochemical evaluations indicated the separation of different strains of L. plantarum. Antimicrobial activity test showed extensive antimicrobial activity of C1 isolate. The results showed that this strain has good probiotic activities. This strain was shown to be resistant to erythromycin, fusidic acid, gentamicin, kanamycin, nalidixic acid, neomycin, ofloxacin, and vancomycin antibiotics. C1 strain together with chitosan nanoparticles was able to reduce AFB1 in the medium and, when both were used simultaneously, a synergistic effect was seen in reducing AFB1 from the medium. Based on the findings, it can be concluded that the new C1 L. plantarum strains together with chitosan nanoparticles had synergistic effects on reducing AFB1 toxin in food products.

Investigation of the process of molding, pressing and salting hard and soft cheeses

Modern man cannot imagine his diet without milk and dairy products, above all cheese. Uzbekistan has traditionally provided dairy products, including cheese, not only for itself but also for other neighbouring countries. Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. Cheese processing, including cheese-making, cheese preparation and the different stages of cheese-making. Much attention is given to bacterial starters, bacteriophages, milk-forming enzymes used in cheese-making, and the production of new cheese varieties, including those in Uzbekistan. This paper reviews the research progress on the general processing moulding, pressing and salting points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese.

Quality and Shelf Life of Ready to Cook Mozzarella Cheese Stick Snack with Different Packaging Materials and Methods under Refrigerated Storage

Background: The effect of packaging material (polyethylene and laminated pouches) and method of packaging (atmospheric and vacuum packaging) on the shelf-life of mozzarella cheese stick snacks stored under refrigerated conditions was studied. Methods: The work was carried out in 2019-20 when the mozzarella cheese preparation and the process to make a battered and breaded mozzarella cheese sticks snacks were standardized. The snacks were then studied for its quality and shelf life in different packaging materials (polythene and laminated pouches) under atmospheric and vacuum conditions under refrigerated conditions. Result: There was a significant increase in acidity, free fatty acids (% oleic acid) and non-protein nitrogen of the samples during refrigerated storage. Though the chemical changes were not so great as to render the product unacceptable, however the refrigeration temperature resulted in a rapid increase in the microbial count. As a result, the samples with atmospheric packaging showed visible microbial growth on the 12th day while those with vacuum packaging spoiled on the 13th day.

Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant

We report on the properties of analogue cream cheeses prepared using glucono delta-lactone (GDL) acidulant, notably the impact of particular processing and formulation variables, (homogenisation pressure, coagulation pH and temperature, and stabiliser level) on cream cheese physical, material and microstructural properties. Protein–protein and protein-fat interactions were seen to be the primary structural contributors to the physical properties of cream cheese. Cream cheese microstructure and its properties demonstrated well-defined correlations to specific and controllable processing elements within the manufacturing process, showing significance in interactions between parameters in multivariable linear regression analysis (P < 0.05). Summarising the effect of processing variables on key cheese properties, we observed that a progressive reduction in fat particle size of cheese milk arising from increasing homogenisation pressures was seen to increase the total surface area of fat that could be incorporated into the curd during coagulation. The greater extent of fat-fat and fat-proteins interactions during coagulation provided a reinforcing effect on the microstructure of the final cream cheese, with a corresponding increase in compressive fracture stress, shear storage modulus (G′) and shear loss modulus (G″). In terms of other processing variables, cream cheese firmness was also observed to progressively increase through lowering of coagulation pH from 5.13 to 4.33. Increasing coagulation temperature from 58 °C to 78 °C similarly caused an increase in cheese firmness. Finally, increasing the levels of added stabiliser were shown to correlate with increasing cheese firmness. Similar correlations could be observed in relation to physical properties, notably forced expressible serum separation. This model cream cheese preparation method has provided a useful model system for relating food structure to material and functional properties. In addition, it has the advantage of being able to rapidly screen many formulation and process variables because it is faster than the traditional cheesemaking. This study showed that the adjustment of process and formulation variables, either in isolation or in combination, in the manufacture of cream cheese can significantly influence the final material and textural properties of the product, thereby enabling controllable functional attributes capable of meeting different customer needs.

Isolation and characterisation of milk-derived amyloid-like protein aggregates (MAPA) from cottage cheese

Cottage cheese, extensively consumed worldwide, contains coagulated milk protein (casein), produced through boiling and acidification of milk. Casein forms amyloid or amyloid-like structures at high temperatures and low pH. Due to the similarities in the preparation of casein amyloids and cottage cheese, we hypothesized the presence of amyloid or amyloid-like protein aggregates in cottage cheese. To examine this hypothesis, cottage cheese was prepared from cow (Bos indicus) milk and isolated amyloids through a water extraction method. The isolated protein aggregates displayed typical characteristics of amyloids, such as a bathochromic shift in the wavelength of maximum absorption (λmax) of Congo red (CR), high thioflavin T (ThT) binding, increased surface hydrophobicity, and high β-sheet structure. However, they did not show antibacterial activity and toxic properties against erythrocytes. Our study revealed that the heat-treatment and subsequent acidification during cottage cheese preparation lead to the formation of non-toxic amyloid-like aggregates.

From Milk to Cheese: General Features of Four Typical Dairy Products from the Mediterranean Area

The stability and maintenance of food plays a fundamental role in the preservation of its nutritional and organoleptic properties: therefore, since the dawn of civilization, mankind developed different forms of food conservation. The simplest one was possibly represented by simple cooking/roasting on different heat sources, but later relatively more sophisticated forms were developed: so drying, salting, and freezing have become part of the daily food preservation although this latter is nowadays practiced mainly on an industrial scale. Cheese possibly represents a very ancient of conserving fresh milk, via its transformation from a rapidly perishable commodity into a durable and palatable finished product. In this review, we give a condensed overview on the preparation of cheeses from the Mediterranean area that have reached a diffusion and appreciation throughout the world. Also, understanding the bio-molecular and chemico-physical processes underlying food preparation plays a pivotal role, therefore some insights in this particular aspect is also illustrated. Because of the conciseness of this contribution, we do not go into deeper details about the chemico-physical aspects of cheese making; however, extensive works on this subjects from our and other laboratories are found in the literature cited.

Effect of Ziziphus spina-christi and Cinnamomum zeylanicum essential oils on the microbiological quality of braided cheese during the storage period

The purpose of this study was to understand how the addition of Ziziphus spina–christi and Cinnamomum zeylanicum essential oils as antimicrobial agents affect the microbiological properties of braided cheese. Cheese was made from warmed (45℃) raw cow milk to which essential oils of Z. spina–christi and C. zeylanicum (0.3% and 0.5%) were added. Microbiological characteristics were determined at 1, 7, 14 and 21-day intervals. The essential oils of Z. spina–christi and C. zeylanicum significantly reduced the counts of total viable bacteria (TVB), coliform bacteria, S. aureus, yeasts and moulds in cheese supplemented with the oils compared to the control cheese. As the concentration of oil increased, the number of microbes decreased. The storage period had a significant effect on the microbial counts in both the control cheese and the cheese supplemented with essential oils of Z. spina–christi and C. zeylanicum. The addition of the oils as preservatives to the braided cheese was effective against microbial populations and could be used in cheese preparations to extend the shelf life of cheese, particularly for cheese made from raw milk without the addition of starter culture.