Antimicrobial Effect of Adding Rosemary Oil to Soft Cheese
Keywords:
Rosemary oil, Soft cheese, Antimicrobial effectAbstract
The agar well diffusion method was used to determine the effect of rosemary oil on the growth and activity of the bacterium, Staphylococcus aureus, at various concentrations of rosemary oil (0.5, 1 and 2) micrograms/liter. The essential oil was tested against the bacteria in question by determining the diameter of the inhibition zone in millimeters with the highest inhibitory effect being recorded at the concentration of 2 micrograms/liter. Extended shelf life of soft white cheese was performed by adding rosemary essential oils at 2% of the cheese curd weight, where the whey was extracted prior to salting. The cheese had been refrigerated in containers and after 1, 7, 14, 21 and 28 days of storage, microbial content was determined by estimating the total number of bacteria. The sensorial assessment of the cheese was also done throughout the storage duration. The antimicrobial activity of rosemary oil against the microorganisms was high especially in terms of the total number of bacteria in the sample as compared to the control. The sensory evaluation of the soft cheese in terms of flavor and bitterness also had differences as a result of the addition of the essential oil. The findings showed a possible application of essential oils as preservatives, which was effective in extending the shelf life of the white cheese stored to 28 days, and the control sample rotted after 7 days.
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