Determining the Changes in White Brine Cheese when Adding Essential Oils

1. Introduction

In addition to traditional cheeses, new functional types of cheese are being produced to respond to new lifestyles, increase economic income and also for religious reasons [1,2,3,4]. In this regard, milk is mainly used for new cheese productions and so far innovations in its production include the addition of fruit and vegetable by-products to obtain functional cheeses [5,6], natural food colors to produce more attractive coloured products [7], the inclusion of cereals as prebiotics to support the development of probiotic bacteria in the intestine [8]. Studies on the physicochemical and biochemical changes in white brine cheese with plant additives are scarce and incomplete, which is of interest to science [9,10,11].

The judicious use of herbal extracts and oils in dairy products can lead to an increase in their nutritional and medical parameters and provide an opportunity for the development of the quality of dairy products. Enriching dairy products with aromatic plant oils would allow for the production of high-quality functional dairy products and an increase in their consumption [11]. The antimicrobial and antioxidant properties of these oils allow them to be applied as preservatives [12, 13, 14, 15, 16, 17, 18/ Kunnumakkara et al., 2009; Miraj et al., 2017; Aljabeili et al., 2018; Kamelnia et al., 2023; Elyemni et al., 2022; Walasek-Janusz et al., 2024; da Silveira Almeida et al., 2024; Diogo Gonçalveset al., 2025; Dube et al., 2025 /. Mint, lemon balm, thyme, basil and rosemary are aromatic plants widely used in traditional Bulgarian cuisine, as well as their application in the form of infusions, herbal teas and oils. Their use in dairy products can improve human health status.

The aim of the study is to determine the influence of the use of different types of essential oils in the preparation of white brine cheese with the use of essential oils in different concentrations on the organoleptic, physicochemical and biochemical indicators and assessment of the fat fraction.

2. Materials and Methods

Bulk tank milk from highly productive Bulgarian Rhodope cattle cows was used, collected every month for one year from the National Center for the Study of Dairying, Smolyan. The milk was pasteurized (4 liters) and technologically processed into cheese in 6 batches - n=6 /Figure 1/, with the addition of aromatic plant additives in the form of essential oils - mint (EOP), thyme (EOT), oregano (EOO), rosemary (EOR), lemon balm (EOLB), basil (EOB) and a combination of turmeric and black pepper in a ratio of 3:1 (EOCBP), obtained by cold extraction in the company “Buzhdak” LTD in a concentration of 0% - control /C/ and 0.5%, 0.75%, 1%, 1.5%, 2% and 2.5%.

The technological scheme is presented in Figure 1.

An organoleptic evaluation of the white brine cheese and the cheese with the additive in different concentrations was carried out to determine the most appropriate concentration based on the sensory perceptions of consumers (10 pcs.). The physicochemical and fatty acid composition of the control and treated cheese were carried out on the 45th day of ripening.

Total protein - ISO 9622, BDS EN ISO 8968-1:2002

Fats - BDS EN ISO 1211:2002, ISO 9622

pH - with pH meter model MW102-FOOD

The extraction of total lipids was carried out according to the method of Roese & Gottlieb and Bligh & Dyer. Fatty acid methyl esters /FAME/ were analysed using a Shimadzu-2010 gas chromatograph (Kyoto, Japan).

Fatty acid methyl esters (FAME) were analysed using a Shimadzu-2010 gas chromatograph (Kioto, Japan) equipped with a flame ionization detector and an automatic injection system (AOC-2010i). The analysis was performed on a CP 7420 capillary column (100m x 0.25mm i.d., 0.2μm film, Varian Inc., Palo Alto, CA). Hydrogen was used as the carrier gas, and as a make-up gas - nitrogen. Four-step furnace mode was programmed - the column's initial temperature was 80 ° C / min, maintained for 15 minutes, then increased by 12ºC / min to 170ºC and maintained for 20 minutes, followed by a further increase of 4ºC / min to 186ºC for 19 minutes and up to 220ºC with 4ºC / min until the process is complete. The qualitative assessment of the fat fraction of the resulting samples includes the following: lipid preventive score (LPS), atherogenic (AI) and thrombogenic index (TI) [21], the ratio between hyper- and hypocholesterolemic (h/H) fatty acids, trans fatty acids (TFA) and the amount of saturated fatty acids [22].

LPS=FAT+2xSFA-MUFA-0.5PUFA,

AI=12:0+4×14:0+16:0/[ΣMUFAs+PUFA n-6+PUFAn-3]

TI=(14:0+16:0+18:0)/[0.5×ΣMUFAs+0.5×PUFAn-6+3×PUFAn-3+PUFAn-3/PUFA n-6]

h/H=(C18:1n-9+C18:1n-7+C18:2n-6+C18:3n-3+C18:3n-6+C20:3n-6+C20:4n-6+C20:5n-3+C22:4n-6+C22:5n-3+C22:6n-3)/(C14:0+C16:0).

Preparation of samples for analysis of total phenolic content and antioxidant activity

White brine cheese was extracted with 95% ethanol at a sample: extracting ratio of 1:5 (w/v) for 6 h at room temperature and in the dark. All samples after centrifugation (10℃, 2060 g /4000 rmp/, 10 min) and filtration (Whatman № 4 paper) were stored at (-20) ℃ for subsequent analyses.

Determination of antioxidant activity by DPPH

The antioxidant capacity of the samples was assessed by determining the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity according to the method of Brand-Williams et al. [23] with a slight modification: 0.6 mL of a 0.2 mM solution of DPPH in methanol was mixed with 0.9 mL of methanol and 0.5 mL of the corresponding sample dilution. The absorbance was measured after standing (60 minutes) at room temperature in the dark with a UV-Vis spectrophotometer (Onda V-10 PLUS,) at 517 nm against methanol. In the control, the sample solution was replaced with 0.5 mL 80% methanol. The antioxidant activity was calculated against a Trolox standard curve (1.0 to 15.0 µg·m–1) and expressed as Trolox equivalents –µg TE·g–1.

Different concentrations of Trolox were used as standards for calibration, and the results were expressed as milligrams of TE per 100 g of sample.

Determination of total phenolic content

For the quantitative determination of total phenolic content (TPC), the method of Singleton et al. [24] was used with modification of Valyova et al. [25]. Briefly, 3.0 ml of distilled water and 0.25 ml of Folin–Ciocalteu reagent were added to 0.5 ml of the sample (with the appropriate dilution). After a 2-minute stand, 0.75 ml of 20% sodium carbonate solution and 0.5 ml of distilled water were added to the mixture. The absorbance was measured at 765 nm (UV-Vis spectrophotometer, Onda V-10 PLUS,) after a 120-minute stand in the dark at room temperature. TPC was calculated from the standard gallic acid line and expressed as gallic acid (GA) equivalents in mg/100 g fresh sample (FW) - (mg GA/100 g of FW).

Statistical analysis. The results of the studies were analysed using the ANOVA for Excel and Student test were used. Data are presented as means ± standard deviation (SD).

3. Results

3.1. Organoleptic Parameters

The organoleptic study conducted by consumers provides us with information on the change in five indicators when using different types of aromatic plant oil additives. White brine cheese in its pure form received the highest score. The odor indicator has the highest score when adding 0.75% and 1% mint essential oil, 0.75% thyme essential oil, 0.75% and 1% oregano essential oil, 0.75% rosemary essential oil, 0.5% lemon balm and basil essential oil and 0.75% and 1% turmeric and black pepper essential oil (P≤0.001). In terms of taste, the addition of 0.5% basil oil ranked first, followed by 0.75% turmeric and black pepper, 0.75% oregano and 0.75% mint, 0.75% thyme and rosemary, and the lowest was rated at 0.75%, 1%, and 1.5% lemon balm (P≤0.01). The aroma of the white brine cheese was highest when 0.5% basil oil was added and lowest at 0.75%, 1%, and 1.5% lemon balm. The consistency of the white brine cheese with 0.5% basil essential oil was highest and equal to that of the base cheese, while at 0.5% and 1.5% it received the lowest rating from consumers. The color as an indicator does not undergo significant changes and it is evident from Table 1 that it is well evaluated in all experimental variants when using different types of essential oils.

3.2. Physicochemical Composition

The white brine cheese at 24 hours has a pH of 6.65 and the technological processing of milk to cheese with the addition of essential oils reduces its active acidity, with the exception of the cheese with the addition of 2% lemon balm - 7.37 and 2.5% turmeric with black pepper - 6.62. After 45 days of ripening, the pH decreases to 5.80 and increases again during storage for 6 and 12 months, respectively to 6.90 and 6.82. The active acidity in the preparation of white brine cheese changes minimally when essential oils are added in a low concentration in the range of 0.05 to 0.1%, as a result of which the lactic acid cultures develop normally and the fermentation process proceeds as usual. The application of a concentration of essential oils in the daikon from 0.5 to 2.5% in the production of cheese with the strong antibacterial properties of the oils and the fermentation process of lactose is slowed down due to the suppression of lactic acid bacteria, as a result of which the pH slowly decreases during ripening. During the ripening process, hydrolysis of phospholipids and triglycerides occurs in white brine cheese and free fatty acids are released, which increases acidity [26]. Lipid oxidation is associated with the formation of peroxides from secondary oxidation reactions including aldehydes, ketones and epoxides [27,28].

The total fat content in the analysed white brine cheeses at 24 h and after ripening remains relatively constant, but after 6 m. storage increases to 15.75% and 12 m. decreases to 14.67%. The application of additives of various types of essential oils during the technological processing of white brine cheese increases their content with few exceptions at 24 h, such as 1.5% and 2% oregano, 0.5%, 2 and 25% rosemary, 0.5%, 0.75% and 2.5% lemon balm, 0.5%, 1.0%, 1.5%, 2 % and 2.5% basil and 0.5% turmeric and black pepper oil / table 2 /. After the ripening process of the white brined cow's milk cheese for a period of 45 days, the fat content was found to be preserved in the control group of cheeses, while when using different types of essential oils, we do not have a constant relationship between the concentration of the added additive and its type. The application of 0.5%, 1% and 2% EOP during ripening of the cheese decreased the amount of fat, while that of protein decreased with the exception of 0.75% added oil. During storage for 6 months, an increase in the amount of fat was found with the exception of the cheese with 1.5% addition of mint essential oil and a decrease in protein with the exception of the cheese with 2.5% addition of mint essential oil. It was found that during storage, the fat content increased and the protein content decreased. The results obtained for the physicochemical analysis of the brined cheeses with the addition of essential oils are not statistically reliable /Table 2/.

Oregano and rosemary oils have been shown to inhibit lipid oxidation and fermentation in high-fat cheeses [29,30]. Low doses of EO in the range of 0.1–0.2% lead to stable fat and protein content. Concentrations above 0.75% used in the milk matrix reduce the amount of protein and fat in it [31]. The addition of EO (e.g. from mint or thyme) has been shown to increase the levels of volatile fatty acids and soluble nitrogen during storage. This stimulates the specific lipolytic and proteolytic profile of the cheese [31].

3.3. Biochemical Composition

3.3.1. Antioxidant Activity and Total Polyphenols

The results obtained for the antioxidant activity and total polyphenols are presented in Table 3.

White brine cheese at 24 h has an antioxidant activity of 17.01 TE mg/100 g product and after ripening for 45 days it decreases to 10.87 TE mg/100 g product. After storage for 6 months, an increase to 14.38 TE mg/100 g product was found and it increased by 7.65 times after 12 m. of storage. The same trend of variation was found for total polyphenols as for the antioxidant activity. At 24 h, total polyphenols in the control group were 555.71 GAE mg/100g product and decreased during ripening for 45 days to 168.44 GAE mg/100g product, after which their increase to 442.41 GAE mg/100g product was observed after 6 m. of storage and twice after 12 m. of storage. The addition of essential oils to white brine cheese reduces its antioxidant activity at 24 h, after ripening and storage for 6 and 12 months compared to the control many times depending on the type of additive, while the amount of total polyphenols is maintained or increases at 24 h, increases after ripening and storage for 6 and 12 months, which is an indicator of interactions between essential oils and cheese components.

The use of EPO reduces the antioxidant activity in white brine cheese at 24 h (1.20-2.03 TE mg/100 g product), decreases 2 to 10 times after ripening (0.16-0.38 TE mg/100 g product) and increases after 6 months (1.21-2.00 TE mg/100 g product) with a tendency to maintain after 12 months of storage (1.41-1.84 TE mg/100 g product). The results obtained for total polyphenols at 24 h, cheese ripening and storage for 6 and 12 months are identical. The highest content of total polyphenols was achieved with the addition of 1% mint oil at 24 h, at 2.5% after ripening, at 1% after 6 months of storage and at 1.5% after one year, which gives reason to believe that a concentration of up to 1.5% is optimal for enriching the cheese with total polyphenols. The use of oregano oil at 24 h and after ripening provokes low antioxidant activity of the resulting cheeses, but after storage for 6 months it increases between 3 and 4 times and decreases after one year of refrigerated storage. The use of oregano at 24 h. (1.49-2.10 TE mg/100 g product) and after ripening (1.10-1.75 TE mg/100 g product) gives the best results for antioxidant activity, after storage of 6 months with the addition of basil oil (2.08-2.40 TE mg/100 g product) and 12 months with 0.5% basil - 5.00 TE mg/100 g product. The addition of turmeric and black pepper essential oils leads to the highest values ​​for total polyphenols per 24 hours. (527.65-716.38 GAE mg/100g product), of thyme after ripening (520.83-1035.87 GAE mg/100g product), of 0.5% basil after 6 months of storage (1872.57 GAE mg/100g product) and 2% thyme after 12 months of storage (2491.43 GAE mg/100g product, table 3). The results obtained are probably due to structural changes caused by the ripening and storage process associated with oxidation, polymerization or isomerization, which in turn leads to a decrease in the DPPH scavenging capacity and an increase in phenolic compounds [32,33].

3.3.2. Fatty Acids Composition

The fatty acid composition of white brine cheese without and with the addition of essential oils is presented in Table 4. The saturated fatty acids in white brine cheese after 45 days of ripening are 70.01 g/100g fat, and during storage for 6 months they decrease to 69.53 g/100g fat and increase to 71.80 g/100g fat, which is due to oxidative processes and an increase in short and medium-chain fatty acids (table 4). The best results for saturated fatty acids were found when EOB was added at 0.5 to 1.5% in the specified experimental design, which would generally have a good health effect in human nutrition in order to limit saturated fatty acids, which are the main cause of cardiovascular diseases at the expense of mono and polyunsaturated fatty acids. The addition of aromatic plants in the form of dry matter in white brine cheese reduces the content of saturated fatty acids to the greatest extent at all concentrations of mint, rosemary and a combination of turmeric and black pepper [34]. The composition of fatty acids reflects the quality of oils and fats, influencing their nutritional value and oxidative stability.

3.3.3. Qualitative Assessment of the Fat Fraction

The qualitative assessment of the fat fraction is presented in Table 5. The lipid preventive score in the studied white brine cheese after ripening is 26.92 and increases during storage for 6 months to 33.32, then during storage for 12 months it decreases to 24.02 (table 5). The addition of 1% basil essential oil reduces the indicator to 16.43, which is the lowest recorded value at day 45, 17.17 at 0.75% basil after 6 months of storage and 16.92 at 0.5% basil after 12 months of storage. The atherogenic and thrombogenic index decrease with the addition of essential oils. The lowest values ​​were achieved with essential oil of oregano, rosemary and basil in low concentrations, respectively, and the highest values ​​for the hypo-hyperolitic index. Ivanova et al., 2024 [34] in a study of white brine cheese with aromatic cheese additives found the lowest value for lipid preventive score when using 0.05% of the additives thyme, basil and a combination of turmeric with black pepper, respectively 16.16; 16.98 and 19.95, which is close to the results obtained with the application of essential oils, as well as the lowest thrombogenic and atherogenic index with 0.3% addition of oregano - 1.56 and 1.72. The results for the hypo-hyperolistic index are lower when using essential oils compared to using aromatic plants. The addition of 1% rosemary oil gives the highest value for h/H 0.64-0.69. Trans fatty acids and saturated fatty acids increased with the addition of essential oils compared to the control white brine cheese, with the lowest value found at 1.5% turmeric and black pepper after ripening and storage, as follows: 0.26-0.72 and 3.16-9.33 g/100g product.

4. Discussion

Cheeses, especially fresh cheeses, undergo biochemical processes such as lipolysis and proteolysis, and high water activity makes them susceptible to oxidation and microbiological deterioration and reduces their shelf life [35,36]. Fresh cheeses are considered perishable foods and it is recommended that they be stored at temperatures below 5 °C [37]. The addition of carbonates, citrates, gums, sorbates and propionates to fresh cheeses can increase their shelf life (6) by reducing water activity, regulating acidity and thus stabilizing and better preserving the cheese. However, consumers are increasingly looking for cheeses free from preservatives and chemicals with potential health effects, leading to a search for natural additives to promote preservation, such as essential oils (EOs) from aromatic plants. Oregano essential oil (OEO) has antioxidant and antimicrobial properties that can slow down oxidation in food, preserving its physicochemical properties, extending its shelf life and thus improving its acceptance by consumers [36]. To date, very few studies have been conducted on the use of essential oils (EO) as preservatives in cheese or dairy products [37]. Oregano and rosemary essential oils reduce lipid oxidation and fermentation in cheeses made from high-fat milk [37].

The addition of OEO to organic curd reduces the rate of deterioration of quality parameters during storage, suggesting its use as a natural preservative in perishable foods [36]). The use of 0.05 g OEO/L milk in the production of panela cheese did not significantly affect the physicochemical, textural and sensory characteristics during storage compared to the control group. In terms of softness, cheeses produced with 0.1 g OEO/L milk showed the lowest shear strength and hardness values ​​overall. Sensory acceptability was most consistent for the cheese containing no OEO, although the acceptability of the one containing 0.1 g OEO/L milk increased slightly after 15 days of storage. The present results show that natural alternatives, such as oregano essential oil, can be used in fresh cheeses to improve storage performance, as long as the levels are controlled to avoid deterioration of quality parameters [38]. The active acidity when adding additives at different concentrations is higher compared to the starting white brine cheese, which is a prerequisite for a more intensive fermentation process during ripening [39]. Cheese is a dynamic biochemical product that undergoes changes during the ripening process compared to many processed food products. Mijačević and Bulajić [40] found protein content of 17%, water content of 55% and dry matter of 45% in cheese after ripening for 30 days. Shahab Lavasani et al [41] found that the amount of protein decreased during the ripening process from 15.81 to 11.52%, fat from 15.7 to 13.15%, dry matter from 40.15 to 13.05% in sheep milk cheese. Bioactive peptides can be released by enzymes derived from microorganisms or plants [42]. Milk and cheese are an important part of a balanced human diet with a positive role when consumed in moderation. The demand for high-quality, healthy dairy products is increasing as consumers become increasingly aware of the link between diet and health. Avanço et al. [38] found that the antioxidant activity of turmeric essential oil is most likely the result of synergy between its components. Overall, the main compounds are responsible for the overall antioxidant activity of the essential oil [43]. The essential oil of C. longa showed a dose-dependent DPPH radical scavenging activity, indicating that the oil acts as a hydrogen donor antioxidant. The expected IC50 value was 10.03 mg/ml, which is satisfactory compared to the IC50 value of 4.5 mg/ml reported by Gounder and Lingamallu [44]. This difference is most likely due to the low percentage of ar-turmerone (12.9%), as reduced ar-turmerone reduces the DPPH radical scavenging activity of turmeric oil [44].

Antioxidants can delay or inhibit oxidative damage to proteins, nucleic acids and lipids caused by free radicals that cause oxidative stress [45,46,47] through autoxidation. Lipid oxidation leads to undesirable changes in the taste, texture and nutritional value of foods [52]. Milk proteins are characterized by their ability to absorb reactive oxygen species or free radicals [48,49,50,51,52,53] and are used as natural antioxidants in the food industry due to the fact that they are tasteless and odorless, but nutritious. Phenolic compounds are widely present in dairy products, but the literature data regarding their study in milk and dairy foods are scarce. Ertan et al. [55] found an increase in antioxidant activity and polyphenol content in milk with increasing fat content in UHT milk. According to Calligaris et al. [56], the application of different temperature regimes for pasteurization of milk increases antioxidant activity. Fardet and Rock [57] found that antioxidant activity in cheese is determined by the production process depending on technological losses and the ripening time of the cheese during which proteolysis and microbiological activity processes occur.

Branciari et al. [58] when supplementing sheep with rosemary leaves, found that high antioxidant activity leads to a decrease in proteolysis and lipolysis in cheese. Oxidation processes and fermentation stability were studied by Fernandes et al.[59] when adding essential oils of oregano and rosemary as a natural antioxidant to cream cheese, in which the acidity is lower and the pH is higher compared to the original cheese and allows storage for a period of 30 days in refrigerated conditions. A number of studies on the addition of essential oils leads to the preservation of dairy products and extension of their shelf life [60,61,62,63].

Akram et al [64] after studying the application of essential oils in different types of white soft cheese, found that the application of EO from the fruits of Schinus terebinthifolius at a concentration of 20 mg/mL showed a significant inhibitory effect against the natural microbiota, suggesting its potential as a natural preservative. The use of Origanum vulgare L. (OEO) at a concentration of 0.02% (v/v) to control toxin-producing mold during ripening in ‘Minas’ cheese [65] was effective when artificially contaminated with A. flavus, F. oxysporum and P. Citrinum, while the addition of 800 to 1000 mg/L Ocimum gratissimum (basil), which contains thymol at a high concentration of 28.1%, β-terpinene 21.3% and p-cymene 16.5% in ‘Wagashi’ cheese, was effective in inhibiting A. flavus, A. tamarii, P. citrinum, P. griseofulvum, F. poae and F. verticillioides [66]. Treatment of “Iranian white” cheeses with Zataria multiflora (thyme) at 400 ppm and Syzygium aromaticum (clove) at 150 ppm significantly reduced the growth of Aspergillus flavus, with the etiological extract of clove being more effective than the etiological extract of thyme [67]. Application of the etiological extract of Thymus algeriensis up to 0.132 mg/mL in soft cheese inhibited the growth of P. Aurantiogriseum [68]. Mozzarella cheese was tested with the addition of 200 and 400 ppm Zataria multiflora to control the growth of Penicillium citrinum and citrinin production, with their numbers decreasing but not suppressing the growth of fungi and mycotoxin production [69]. Abbas et al [70], found a reduction in the growth of molds, especially A. parasiticus, A. flavus, improvement in the sensory qualities of the cheese, which were studied at intervals of 15, 30 and 60 days when treating soft buffalo cheese with 0.075% basil essential oil, while treating cheese with oregano essential oil 0.34 mg per gram of cheese recipe or dried oregano leaves (10 g/kg cheese, based on artisanal production practices; Laranjo et al. [71] effectively controlled mold development and extended the shelf life of soft goat cheese from 6 to 8 days at 5°C. Foltinová et al. [72] investigated the use of EOs from cloves, basil, rosemary, dill and thyme to reduce the growth of G. candidum, which is used as a culture for the production of cheese and some traditional fermented milks [73], but causes spoilage of specific dairy products, including unsalted cheese, cream, cottage cheese and butter, and found that EOs from cloves and thyme had a 100% inhibitory effect on the growth of all strains tested, while EOs from basil, dill and rosemary had no significant inhibitory effect.

Dosoky and Setzer [75] reviewed the literature on turmeric essential oil and found that it is characterized by anti-inflammatory, anticancer, antiproliferative, hypocholesterolemic, antidiabetic, antihepatotoxic, antidiarrheal, carminative, diuretic, antirheumatic, hypotensive, antioxidant, antimicrobial, antiviral, insecticidal, larvicidal, antivenom and antithrombogenic properties.

Avanço et al. [68] found antioxidant, antifungal and antimycotoxigenic effects of C. longa essential oil on F. Verticillioides and the oil can be applied as a food preservative and would increase the shelf life of agricultural products. In addition, the oil can reduce lipid peroxidation and other processes mediated by post-harvest free radical formation.

Rodrigues et al [74] in their literature review present black pepper essential oil as a reliable source for preserving and improving food quality, as it is characterized by antioxidant, antimicrobial and anti-inflammatory properties based on the content of the substance piperine, which inhibits the development of pathogenic microflora. They found an increase in the total content of saturated fatty acids depending on the added amount of black pepper essential oil in chicken pâté and a variation in the content of mono and polyunsaturated fatty acids compared to the control group.

Xiong et al. [76], observed a decrease in the content of saturated fatty acids and an increase in the content of unsaturated. The atherogenic index gives the correlation between the sum of the main saturated fatty acids and the unsaturated fatty acids, the former being considered proatherogenic (favoring the adhesion of lipids in the cells of the immune and circulatory system) and the second are anti- atherogenic (inhibit plaque aggregation and decrease levels of esterified fatty acids, cholesterol and phospholipids, thus preventing the occurrence of micro- and macro-coronary diseases). The thrombogenic index has the tendency to clot formation in blood vessels and is defined as the ratio between prothrombogenic (saturates) and antithrombogenic (monounsaturated and polyunsaturated omega-3 and omega-6 fatty acids) fatty acids [77]. The thrombogenic and atherogenic index, as indicators, should not exceed 1.00 while the cholesterol index is above 1.00 [78].

5. Conclusions

The organoleptic indicators of the cheese have the best ratings at 0.75 and 1% mint oil, 0.5 and 0.75% thyme, 0.5 and 0.75% oregano, 0.75% rosemary, 0.5% lemon balm, 0.5% basil and 0.75% turmeric and black pepper oil /3:1/. The use of essential oils increases the fat and protein content in the brine cheese at 24 h, but after ripening and storage for 6 and 12 months, the influence of the ongoing lipolysis and proteolytic changes was established, as a result of which both indicators decreased. The use of different types of essential oils in 6 concentrations reduces the antioxidant activity of white brine cheese by 8 to 10 times, while the total polyphenols increase by 4-5 times. Saturated fatty acids decrease with the addition of mint, oregano, rosemary, lemon balm, basil to 1.5% (P≤0.001), and increase with thyme and turmeric with black pepper (P≤0.001) at the expense of unsaturated / mono and polyunsaturated / fatty acids (P≤0.001).