Effect of Cumin (Bunium persicum) essential oil and extract on microbial and chemical properties in traditional lactic cheese

The aim of this study was to evaluate methanolic extract (ME) and essential oil (EO) of cumin (C) on the chemical, microbial and sensory properties of traditional lactic cheese. In this experimental study, CEO and CME were prepared. The compounds in the CEO were analyzed by gas chromatography/mass spectrometer and the phenolic content of the CME and CEO by the Folin Ciocalteu method. The cheese treatments containing CEO (125 and 250 ppm), CME (1 and 2%) and control group were prepared. Then, during 60 days of storage of samples, microbial tests including coliform counts, Escherichia coli, Staphylococcus coagulase positive, mold and yeast as well as also, chemical tests including fat, moisture, pH, acidity and salt were performed. Most compounds in CEO were cumin aldehyde (30.40 %), phenylglycol (18.99 %) and γ-terpinene (15.52 %). The phenolic content and antioxidant activity in CME was significantly higher than CEO. Adding CEO and CME to the cheese absorbed less water and salt than the control group, but the fat content increased. During storage, the acidity decreased significantly. The pH has increased slightly during storage and was in accordance with the results obtained by the acidity. The results showed no microbial contamination including coliforms, mold and yeast, E. coli and S. aureus in all groups. Sensorial results demonstrated that there was significant difference between the control group and the CEO groups with the CME groups. The results of this study showed that CEO and CME had high antimicrobial and antioxidant activity in traditional lactic cheese.