The Effects of Different Herb Species on Ripening and Sensory Properties of Kashar Cheese

In this study investigated the effects of adding different herbs to Kashar cheese on the cheese's ripening process, physicochemical and sensory properties. A total of six types of cheese were produced using a control sample without herbs (CC) and nettle (Urtica dioica, G1), parsley (Petroselinum crispum, G2), lemon balm (Melissa officinalis, G3), mint (Mentha piperita, G4) and arugula (Eruca vesicaria, G5). The herbs were finely ground (1–3 mm) and added to the cheese at a concentration of 0.1% relative to the milk volume. After production, the cheeses were vacuum-packed and left to ripening for three months at 7±1 °C. Samples were taken at four different times (3, 30, 60 and 90 days) and analysed for dry matter, pH, fat, titratable acidity, salt and total protein content. In addition, ripening index such as water-soluble nitrogen (WSN, % of total nitrogen), degree of ripening and non-protein nitrogen (NPN, % of total nitrogen) ratio were also evaluated. Textural properties and electrophoretic casein profiles were also evaluated. Sensory analysis was conducted to determine consumer preference and overall acceptability. Statistical comparisons revealed that the addition of herbs affected the ripening characteristics and cheese composition over time and that there were differences between them. Among the herb-enriched cheeses, those containing parsley (G2) and mint (G4) were most favoured by the panelists. Overall, the study shows that adding herbs to Kashar cheese can improve its sensory properties and also accelerate the ripening process. This ripening process can contribute to shorter storage times and, consequently, reduced energy consumption. Furthermore, the addition of herbs could facilitate the development of Kashar cheeses with various flavours by offering an innovative approach to production in the dairy industry. These findings will support the development of alternative methods to traditional cheese-making processes and contribute to production practices that are both economically viable and environmentally sustainable.