Antimicrobial Effect of Cuminum Cyminum Essential Oil in Iranian White Cheese by Different Packaging

Background: As one of the most crucial food categories, nutritionists commonly recommend dairy products. Since these products are highly perishable, it is important to find a method to increase their shelf life and conserve their freshness for a long time. Objectives: The present study aims to assess the antibacterial properties of Cuminum cyminum essential oil (CCE) on the quality of refrigerated white cheese preserved through packing under gas mixtures (air, modified atmosphere packaged [MAP]: 70% O2–30% CO2). Methods: The mesophilic bacteria (TMC), psychrotrophic bacteria (PTC), lactic acid bacteria (LAB), Enterobacteriaceae, Listeria monocytogenes and mold and yeast counts were determined using PCA, DCRB, PCA, MRS agar, violet red bile agar and PALCAM agar, respectively, during 35 days of storage period. Results: The results revealed that the growth rate of TMC and LAB, Enterobacteriaceae, mold and yeast, PTC and L. monocytogenes considerably decreased in white cheese samples due to the integration of CCE and MAP. The lowest number was observed in a case with samples packed in MAP+ 0.06% CCE after 35 days of storage. Conclusion: Given the microbial characterization improvements, CCE was determined to be an optimal alternative, along with MAP, for applications in white cheese.