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Turkish Journal of Agriculture and Forestry

Abstract

Curd cheese is a traditional dairy product that, in recent years, has increasingly been supplemented with various functional additives aimed at enhancing its aroma and flavor profile, improving overall quality, and extending shelf-life. The objective of the present study was to conduct a comparative evaluation of changes in selected physicochemical, microbiological, and sensory parameters of curd cheese enriched with 0.01% essential oils derived from dill (Anethum graveolens L.), cumin (Cuminum cyminum L.), and caraway (Carum carvi L.) fruits. Fatty acid profiling revealed a reduction in saturated fatty acids and an increase in oleic and linoleic acids in essential oil-enriched curds compared with the control. Amino acid analysis showed higher levels of essential amino acids, particularly leucine and lysine, suggesting enhanced protein retention and balanced proteolysis. Organic acid content, including lactic acid, was slightly lower in treated samples, indicating moderate fermentation activity, while microbiological analyses confirmed the absence of spoilage or pathogenic organisms. Essential oils also contributed to higher moisture retention, reflected in slower increases in dry matter during storage. Sensory evaluation by a consumer panel indicated that all curds were well accepted. The findings demonstrate that dill, cumin, and caraway essential oils can be used as functional additives in low-fat curd to enhance nutritional value, improve product stability, and maintain consumer acceptance during storage.

Author ORCID Identifier

HAFIZE FIDAN: 0000-0002-3373-5949

TONCHO KOLEV: 0009-0009-2925-6206

DENIS DERVISH: 0009-0005-3736-3328

IVAYLA DINCHEVA: 0000-0003-0276-4170

IRA TANEVA: 0000-0001-9500-8256

SERKAN YILMAZ: 0000-0001-8641-9475

YUSUF ŞAVŞATLI: 0000-0001-9246-6710

ALBENA STOYANOVA: 0000-0003-0893-4660

DOI

10.55730/1300-011X.3339

Keywords

Curd cheese, essential oils, sensory characteristics

First Page

127

Last Page

136

Publisher

The Scientific and Technological Research Council of Türkiye (TÜBİTAK)

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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