Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices

Renata Josipović1*, Zvonimira Medverec Knežević1, Jadranka Frece2, Ksenija Markov2Snježana Kazazić3 and Jasna Mrvčić4

1Institute of Public Health of Brod-Posavina County, Vladimira Nazora 2A, HR-35000 Slavonski Brod, Croatia
2Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-
 10000 Zagreb, Croatia
3Laboratory for Chemical Kinetics and Atmospheric Chemistry, Ruder Bošković Institute, Bijenička 54, HR-
 10000 Zagreb, Croatia
4Department of Food Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6,HR-10000
  Zagreb, Croatia

Article history:
Received December 13, 2014
Accepted June 2, 2015

Key words
fresh pepper, spices, cheese, food spoilage bacteria, phenols, antioxidant activity

The study focuses on developing novel cottage cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation of phenolic compounds, antioxidant capacity and antibacterial activity of spices and cheese samples were evaluated. The cheese containing fresh pepper and fresh and dried herbs showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. Dry rosemary had the highest antioxidant and antibacterial activity due to high mass fractions of caffeic and rosmarinic acids as well as high mass fractions of flavones and phenolic diterpenes. The plant extracts examined in vitro and in situ effectively reduce numbers of foodborne pathogens like Salmonella typhimurium, Escherichia coliStaphylococcus aureus and Listeria monocytogenes, and therefore have potential as natural preservatives and antioxidants.

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