Effect of Thymus vulgaris and Origanum compactum essential oils on the shelf life of fresh goat cheese

We have carried out our study on the chemical composition and antimicrobial activity of Thymus vulgaris and Origanum compactum essential oils that were harvested in the northeast of Morocco. Carvacrol was the major component in the two investigated essential oils. A high antimicrobial activity has been shown on all tested bacterial strains. The effect of the incorporation of these two essential oils at concentrations of 0.05% and 0.1% on physicochemical, microbiological and sensorial characteristics of goat fresh cheese stored at 8°C has also been studied. No significant differences have been showed between control and aromatized cheeses with respect to pH, titrable acidity, dry matter, lactic acid bacteria and aerobic mesophylic flora. However, coliforms were completely inhibited by the presence of both essential oils from the first storage day. Shelf life estimation has been determined by the reparameterized Gompertz equation by monitoring the growth of molds and yeasts. Origanum compactum essential oil...