Valorisation of Oregano Essential Oil to Improve the Quality of Whey Cheeses

Abstract

Although whey has long been considered a by-product of no major value, today it is recognized for its rich nutritional content and the ability to add diversity and benefits to the daily diet. Modern technologies and innovations in the field of whey processing allow turning it into a valuable product, providing nutritional benefits and a delicate taste that can be easily integrated into a variety of products. The objective of this research was to obtain an innovative product, a whey cheese with sensory properties and a high nutritional value by incorporating oregano essential oil (Origanum vulgare) in the cheese obtained, the analysis of the product and the evaluation of the preservation effect of oregano essential oil. Three types of whey cheese (’’urda’’cheese) were produced: the control ’’urda’’ cheese with no addition (UM); ’’urda’’ cheese with 0.01% addition of oregano essential oil (UO1); and ’’urda’’cheese with 0.02% addition of oregano essential oil (UO2). Analyses of the finished product concerned fats, acidity, E. coli, the number of yeasts and molds and coagulase-positive staphylococci. The sample with 0.02% oregano essential oil was found to be the most appreciated, followed by the control sample, which took second place, and finally, the sample with 0.01% oregano essential oil. The control sample recorded a greater increase of acidity relative to UO2, which is due to the antimicrobial activity of oregano essential oil. After determining the fat content and the total dry matter, lower values were determined in the sample with added essential oil (0.02%) compared to the control sample. For yeasts and molds, a much more moderate increase is observed in the sample with the addition of 0.02% essential oil