Effect of Basil Essential Oil on the Microbial and Sensory Characteristics of Iranian Traditional White Cheese During Ripening

Basil (Ocimum basilicum L.) is widely used as a food flavoring. The essential oil of this plant has antimicrobial effects on some foodborne pathogens.

The purpose of this study was to evaluate the effect of different concentrations of basil essence on the microbial and sensory properties of traditional Iranian white cheese during the period.

Cheese samples were prepared from local producers with concentrations of 0, 150 and 250 ppm of basil essential oil. On day 0, 15, 30, 60 and 90, the cheese samples were tested for the number of aerobic mesophilic bacteria, coliforms, Staphylococcus aureus, and also on the 90th ripening day for the sensory characteristics.

The results of microbial assays showed that concentrations of 150 and 250 ppm of basil essential oil had a significant (P<0.05) inhibitory effect on aerobic mesophilic bacteria in the 60 and 90 days of ripening; meanwhile, the significant (P<0.05) inhibitory effect on the population of coliforms was observed on days 30, 60 and 90. Moreover, the concentration of 150 ppm of basil essential oil on day 90 and the concentration of 250 ppm on days 30, 60 and 90 demonstrated a significant (P<0.05) inhibitory effect on the population of Staphylococcus aureus. Sensory evaluation revealed that concentrations of the essential oil had no significant effect on the sensory properties of the samples.

It can be concluded that the above concentrations of basil essential oil can be used as a natural preservative in Iranian traditional White cheese.