摘要：Background. Preparing and producing a healthy new dairy product that attracts consumers is an important issue. Assessing the effects of supplementation of milk with an essential oil to improve the quality of ultrafiltered soft buffalo cheese was the main target of this research. Materials and methods. UF soft buffalo cheese was traditionally prepared to achieve four treatments: control samples (C) had no additives and (T1 , T2 and T3 ) were supplemented with extracted basil essential oil (E-BO) at concentrations of 0.025, 0.050 and 0.075% v/v respectively. The microbiological, chemical and sensory properties of the resultant samples were determined at intervals (fresh, 15, 30 and 60 days). Results. Results revealed that a high ratio of E-BO (0.075%) promoted the growth of starter culture followed by 0.050% and 0.025%. At the same time E-BO inhibited mold and yeast growth in all soft UF cheese samples. The pH values decreased during the storage period as a result of starter activity. Adding E-BO improved the sensory properties of UF soft buffalo cheese samples compared with control. Conclusion. Fortification of UF soft buffalo cheese with extracted basil essential oil enhanced the growth of starter culture and inhibited mold and yeast growth. It also improved the sensory properties of the final product.
