Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts

Abstract Thymus mastichina L. is an autochthonous Portuguese aromatic plant with well-recognized antioxidant and antimicrobial properties, which was been used empirically for centuries. This chapter aims to present a case study of the efficiency of T . mastichina L. bioactive extracts in the improvement of safety and quality of ripened cheese during production. The research focused on: (1) the evaluation of ethanolic extract as a potential replacer for natamycin in cheese and as a fumigation agent in ripening chambers; (2) the use of aqueous extract in the cheese curd in order to intensify cheese flavor and to reduce its salt content. The results show that T. mastichina L. extracts are natural resources and potential substitutes of synthetic antibiotics to control spoilage microorganisms in cheese surfaces and ripening chambers and as possible salt replacers in cheese.