Manufacture of Low Fat UF-Soft Cheese Supplemented with Rosemary Extract (as Natural Antioxidant)

UF- soft cheese was prepared from UF milk retentate (1.5% fat) and supplemented with 1-5% rosemary extract (RE) and cold stored for 30 days. The total phenolic content (TPC) and antioxidant capacity were evaluated using DPPH and FRAP methods in retentate before and after pasteurization and salting and in the resultant cheese. Also, the chemical composition and sensory properties were evaluated. Fortification of retentate with rosemary extract increased its content of phenolic content and consequently, its antioxidant activity. Pasteurization increased the TPC and antioxidant activity. Addition of 3% Nacl reduced slightly the TPC, RSA% and FRAP values. Moreover, it was noticed that UF- soft cheese fortified with 1% rosemary extract retained more TPC and antioxidant activity; also, increasing the concentration of rosemary extract to 5% had more acceptable flavor, body and texture, and antioxidant activity until 30 days. Furthermore, the rate of decrease in TPC , RSA% and FRAP values in cheese samples with rosemary extract after 30 days of storage were less comparable to control cheese (without RE). (Journal of American Science 2010;6(10):570-579). (ISSN: 1545-1003).