The present study aimed to evaluate the chemical composition, antioxidant activity, antimicrobial properties and the minimum inhibitory concentrations (MICs) of three essential oils extracted from cumin, rosemary and thyme and their mixture and their effect on physicochemical, microbial, rheological and sensorial attributes of ultrafiltrated (UF)-soft cheese. UF-soft cheese was prepared from UF mi...
The present study aimed to evaluate the chemical composition, antioxidant activity, antimicrobial properties and the minimum inhibitory concentrations (MICs) of three essential oils extracted from cumin, rosemary and thyme and their mixture and their effect on physicochemical, microbial, rheological and sensorial attributes of ultrafiltrated (UF)-soft cheese. UF-soft cheese was prepared from UF mi...