Recent studies have tended to use plant extracts that are safe and healthy, and increasingly, in line with the development witnessed in the field of food processing. Pathogenic bacteria and molds as well as yeasts, provided that they do not affect the organoleptic properties of processed products [1]. In this regard, food products in general and dairy products in particular have been enriched with these extracts due to their effective compounds with biological effects such as their antioxidant role and effectiveness Inhibition against the growth of many food-contaminating microorganisms such as Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli as well as natural preservatives including rosemary, mint and garlic [2]. 

Rosemary belongs to the Lamiaceae family, as it contains the biologically active compound carsnosol, which is a polyphenol that is naturally present in the leaves, as it showed antioxidant activity against free radicals α-diphnyal and β- picryldrazyl and contains rosmarinic acid, as well as phenolic compounds with inhibition activity in neighborhoods contaminated with dairy products [3].  As for mint, its scientific name is Mentha piperita, it belongs to the family Lamiaceae, and is characterized by containing many active compounds, including menthofuran and menthone, which constitute the highest percentage in its oil, amounting to 7.2-7.57%) respectively. It also contains volatile oils, methyl acetate and cineole, as well as Resin materials [4

Chen et al., (2018) [5] explained that the garlic plant belongs to the onion family Lilliaceae and its common name is Garlic. Garlic contains different types of amino acids and steroids as well as containing sulfur compounds represented by thiosulfinate containing Allicin as a functional group, which is responsible for the smell of garlic and this smell appears during the breakdown of Alliinase enzymes of Alliin and the production of Allicin, as this substance, in addition to the odor, possesses antimicrobial activity by inhibiting the growth of many pathogenic bacteria by destroying the cell membrane. Especially E.coli, according to what was mentioned [6].

Milk has gained the leading position among food products because it contains a set of elements necessary to build the body and at rates that suit its needs, so it is characterized by nutritional completeness, as it is a rich source of various basic nutrients such as proteins, fats, carbohydrates and mineral salts in addition to vitamins, so it is distinguished by the diversity of its nutritional value in addition to its vital value compared to other foods [7].

Soft cheese is defined as a food product that is obtained by curdling milk by adding rennet or acidification or both in a traditional way. Many cases of human food poisoning have resulted as a result of its contamination with pathological organisms. Contemporary consumers have become more health-conscious and interested in following healthy nutrition and diet strategy. Greater importance for health benefits and risks, especially with the spread of these pathogenic organisms [8, 9]. 

Therefore, this study aimed at the possibility of adding rosemary, mint and garlic oil as a natural preservative and its effectiveness in prolonging the preservation period of soft cheese and the extent to which it affects the chemical composition and microbial content and sensory properties of manufactured cheeses

Raw materials: 

Rosemary, mint and garlic plants were obtained from the local markets of the city of Kut and were dried at room temperature, then crushed, and samples weighing 10 g were taken from them the oils were extracted using the Soxhlet device, according to what was mentioned (AOAC, 2016), and the cow’s milk was prepared from one of the animal breeders in the Al-Battar area.

Manufacturing method of soft cheese: 

Cheese was made according to the method described by Fox et al.,(2017) with some modifications and milk composition was estimated with a fank Gerbber Lactoflash device, The milk was pasteurized at 63°C for 30 minutes, Then it was cooled to a temperature of 35°C and the microbial fungal rennet (Rhizomucor pusillus) prepared from the Japanese company Meito Sengyo Co, LTD was added, The curd was left for 35-45 minutes, then it was cut longitudinally and transversely and left for 5 minutes, then the whey was drained, the curd was compressed, and the essential oils were added at a concentration of 0.5% based on the weight of the resulting curd, then kept in refrigeration at a temperature of 5 ± 1°C, and the tests were conducted during the period 0 and 7 and 14 days. 

Chemical tests:  Chemical tests of the studied samples were carried out during storage periods 0, 7 and 14 days as follows: The moisture content, fat percentage, total nitrogen, ash, pH, and Titration acidity (%) were estimated according to the method described by (AOAC, 2016).

Microbial tests: 

The method mentioned by Balaky (2016) was followed in conducting microbial tests by taking 10 g of each soft cheese sample and mixing it with 90 ml of Rinker's solution prepared from the British BDH company using an electric mixer, then a series of decadal dilutions were made, the total numbers of bacteria and coliform bacteria were calculated using the method of pouring plates and using Nutrient Agar prepared from Oxoid company and MaCconkey agar prepared from Himedia company. The plates were incubated at 32°C for 24-48 hours. The numbers of proteolytic bacteria were quantified using Nutrient agar medium prepared from Oxoid Company, to which was added skim milk at a concentration of 10% and the pH was adjusted at 0.2 ± 7.4 according to what was mentioned. The numbers of lipolytic bacteria were also calculated using Tributyrin Agar medium prepared from the Indian company Himedia according to the method described by ⁽⁹⁾, While the total numbers of yeasts and molds were calculated According to the method referred to by Ibrahim (2019), using potato Dextrose agar and incubating at a temperature of 21 °C for a period of 5-7 days.

Sensory evaluation:

The method mentioned by ⁽¹⁰⁾ was followed in conducting sensory tests of samples manufactured of soft cheese by professors at the College of Agriculture/Wasit University using the evaluation form that included the characteristics of flavor, texture, color, and bitterness. Each characteristic was given a degree of (1–10).     

Statistical analysis:

The results were statistically analyzed using the ready-made statistical analysis program ⁽¹¹⁾.

Chemical composition: 

Table (1) shows the chemical composition of raw milk prepared for the manufacture of soft cheese

Table (2) shows the chemical composition of soft white cheese samples, which included (the control sample, to which rosemary oil, mint, garlic) were added, which were stored at 5 ± 1 °C, for periods 0, 7 and 14 days, respectively. The results showed that the content The moisture content of the control cheese sample was (62.98, 62.31 and 61.43%), and the cheese sample with added rosemary oil gave a moisture percentage of (63.22, 62.19 and 61.41%), while the moisture percentage in cheese samples with mint oil added was (63.25 and 62.10 and 61.19%), and the moisture content of the cheese sample to which garlic oil was added was (63.30, 62 and 61.07%), for the same storage periods mentioned above, respectively. The results of the statistical analysis showed that there were significant differences at the probability level (P<0.05) in the average values ​​of the studied chemical characteristics between the manufactured samples. and this is consistent with what was found by ⁽¹²⁾, who indicated that the percentage of moisture in soft cheese and in all treatments Relatively decreases with the progress of storage periods and this is due to the gradual loss of moisture as a result of the evaporation of moisture. This gradual decrease in moisture was accompanied by an increase in the percentage of protein,

Fat and ash have reached a maximum at the end of the 14-day storage period and for all manufactured samples at a probability level (P<0.05). The percentage of protein at the end of the storage period reached the maximum (18.66, 18.58 and 18.36). and 18.53% (respectively), while the percentage of fat reached (16.88, 17.09, 17.13 and 17.25%) respectively, and the percentage of ash was (1.93, 1.98, 2 and 2.02%), respectively. This is consistent with what was indicated by ⁽¹³⁾ who attributed the gradual rise in the percentage of fat, protein and ash content of processed cheeses with the progression of storage periods to the exudation of whey and the decrease in the percentage of moisture and consequently the increase in the percentage of total solids.  ⁽¹⁴⁾ explained that the gradual increase in the percentage of protein for processed cheeses can be attributed to the decrease in moisture content as a result of the development of acidity that increases the amount of whey secreted during the progression of storage periods.

Table (2) The chemical composition of soft white cheese made by adding essential oils during the storage period of 0, 7 and 14 days.

Table (3) shows the Titration acidity titration of processed cheeses during the specified storage periods. A significant increase in the Titration acidity of all studied samples is observed with the progression of storage periods, and the maximum increase was at the last storage period and reached (0.50, 0.66, 0.75 and 0.90%) respectively.  Table (4) shows the pH values of all the studied treatments, as it was observed to decrease significantly with the progression of the storage periods, reaching a maximum in the 14 days to (5.72, 5.51, 5.30, and 5.16), respectively.

The results of this study agreed with Ali et al., (2022) that the decrease in the pH values and the increase in the Titration acidity during the progression of the storage periods of the processed cheeses is attributed to the increase and activity of lactic acid bacteria during the storage periods, as it is considered a positive change that can increase the quality of the cheeses from Through the accumulation of lactic acid and increased production of other organic acids as well as the metabolic activity of other probiotic strains. Or, the low pH values on almost all days of storage may be attributed to the acidic and phenolic compounds present in the tested herbs.

Table (3) Titration acidity of soft white cheese manufactured by adding essential oils during the storage period of 0, 7 and 14 days.

Table (4) pH of soft white cheese made by adding essential oils during storage period of 0, 7 and 14 day.

Table (5) shows the logarithm of the total numbers, coliform bacteria, proteolytic and lipolytic bacteria, yeasts, and molds for soft white cheese samples, which included (control sample, to which rosemary oil, mint, and garlic were added), which were stored at 5 ± 1 C for periods 0, 7, and 14 On consecutive days, the results of the statistical analysis showed that all the oils tested with the processed soft cheese had a significant effect (P<0.05) on the microbial numbers as well as the control cheese. The control sample and white cheese to which rosemary oil, mint and garlic were added gave a significant increase in the logarithm of the total number of bacteria, as the control sample excelled in its logarithmic numbers with the progression of the storage period compared to other treatments, followed by cheese to which rosemary oil was added, then mint and finally garlic, as it reached the maximum height at the end of The storage period was 14 days (7.98, 6.78, 6.56, and 6.48) CFU/g cheese, respectively. It was observed that the oils added to the studied samples had a clear effect on the logarithm of the numbers of coliform bacteria by advancing the storage periods at the aforementioned level, and the control sample excelled in its content of bacterial species, as the last storage period gave a logarithmic number of (4.22, 3.93, 3.60, and 3.71) composition units. colonies/g of cheese, respectively. The table mentioned above showed that the logarithmic numbers of proteolytic and fat-soluble bacteria during the aforementioned storage period showed significant differences at the probability level (P<0.05), outperforming the control sample in the 14 days and amounting to (4.13 and 4.20) CFU/g of cheese, respectively. When the period 0 and 7 days did not give any appearance of bacteria in the types of cheese manufactured by adding vegetable oils above, compared to the 14-day period, as the logarithmic numbers of proteolytic bacteria reached (2.19, 2.32, and 2.02) CFU/g of cheese, respectively, while the logarithmic numbers were For lipolytic bacteria (1.87, 1.70, and 1.76) CFU/g cheese, respectively. As for the logarithmic numbers of yeasts and molds, they showed significant differences at the previous level and for the storage periods mentioned above, and the control sample excelled in its content of fungal numbers amounted to (1.77 and 2.30). and (3.83) CFU/ g cheese, respectively, Whereas, no fungal growth was observed in the storage period 0 and 7 days for cheeses processed by adding essential oils, compared to the 14-day period, which gave numbers (1.45, 1.59, and 1.64) CFU/g of cheese, respectively. 

Table (5) The logarithm of total numbers, coliform bacteria, proteolytic bacteria, lipolytic bacteria, yeasts and molds for soft white cheese made by adding essential oils during the storage period of 0, 7 and 14 day.

These results agreed with what was found by  ⁽¹³⁾, who noticed that there were no yeasts or molds in the samples of soft cheese manufactured with the addition of essential oils at a concentration of 0.5%, however, detection and calculation began after 30 days in all treatments. It should be noted that fungi may not only degrade the properties of cheese, but also pose risks to public health ⁽¹⁵⁾.

While Da Silva Dannenberg et al., (2016) when making fresh Minas cheese by adding essential oil extracts from red pepper during 30 days of storage at 4 °C, it was more efficient against L. monocytogenes, and the growth of bacteria decreased by 1.3 logarithm CFU / g during the storage period. The results showed that these extracts have potential Use as a natural preservative in food. According to Eman et al. ⁽¹⁴⁾ during the manufacture of soft cheese by adding black seed oil at a concentration of 3%, fungal numbers decrease after 14 days of storage, and this decrease is attributed to the active compounds present in the essential oil.              ⁽¹⁶⁾ confirmed that foodborne  pathogens are bacteria, especially pathogenic bacteria, as they are a major cause of disease and threaten food safety and thus cause serious harm to human health.

⁽¹⁷⁾, found that spice extracts have a broad spectrum activity and a potent effect on cell damage in both Gram-negative and Gram-positive bacteria as well. For yeasts and molds, due to the inhibitory ability of these oils to break down the cell walls, which enhances the permeability of the membranes, leading to the destruction of their contents. Oxidation of molecules by inhibiting the initiation or spread of a series of oxidative reactions by free radicals and reducing oxidative damage, as the vital activities are linked to the components of phenolic compounds, terpenes, and carotenoids. Examples of spices and herbs that contain these antibiotics are basil, cinnamon, cloves, ginger, mint, and rosemary.

⁽¹⁸⁾ when studying the properties of the bioactive compounds of the essential oil extract of the onion plant Allium cepa and its effective antioxidants against Escherichia coli, Streptococcus, Staphylococcus, attributed this activity to the functional groups present in the oil, as it mainly consists of saponins, Glycosides, terpenes, amino groups, as well as phenolic compounds and the hydroxyl groups they contain in these compounds, as they show great activity in removing free radicals and inhibiting peroxide activity, which indicates their reductive nature and chelated minerals in particular iron and copper cations, which may partially explain the inhibition of bacterial growth.

The results obtained by ⁽¹⁹⁾ and ⁽³⁾ during the testing of active compounds confirmed the presence of high levels of carnosic and rosmarinic acid, as they are two of the main antimicrobial compounds present in rosemary extract, and possess two ortho-dihydroxy groups. It is the most important as it is attributed to the antioxidant activity, as well as the phenolic compounds that contain a hydroxyl group that is more effective against pathogens compared to those that contain the carbonyl group, as this group can easily bind the active site of enzymes and change the metabolism of pathogens and thus lead to an imbalance Between the concentrations of ATP inside and outside the cells leading to their death. In these studies, they showed that there is a relationship between the activity of antioxidants and the active compounds, as these compounds are considered to have an effective ability, and this effectiveness is directly related to their ability to enter into a reverse reaction, as it works to slow down the oxidation of fats by inhibiting and curbing the activity Free radicals and thus delay the formation of peroxides and hydroperoxides.

 ^(20-21) reported antioxidant properties attributable to chemical constituents present in essential oil extracts, as confirmed by chemical methods such as those using DPPH (1,1-diphenyl- 2-picrylhydrazyl) is a stable free radical that reacts with the components thereby converting it into 1-diphenyl-2-picryl hydrazine, as well as ABTS (2,20-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) a radical that is widely used to evaluate Antioxidant activity.

This fact explains the conclusions obtained by ^(22-24) that the active compounds present in aromatic extracts act effectively against pathogenic microbes by increasing In the permeability of the cytoplasmic membrane, as it leads to the loss of vital contents within cells such as proteins, the reduction of sugars, the inhibition of the synthesis of nucleic acids, DNA, RNA, and the inhibition of ATP energy generation and its related enzymes, as well as its effect on the biosynthesis of the cell wall, as it leads to cell lysis and thus destruction and death, and the inhibition of the proton driving force and active transport. Especially Gram-positive strains are more affected, and this can be attributed to the fact that Gram-negative bacteria have a hard outer membrane rich in lipopolysaccharides (LPS) as it acts as a barrier, which limits the spread of hydrophobic compounds through it, while this membrane is not present in positive bacteria. Its wall consists of peptidoglycans and is characterized by its inability to resist active compounds, which facilitates access to the cell membrane, as bacteria allow hydrophobic molecules to enter and penetrate easily due to the lipophilic ends present in the cell membrane.

Table (6) Sensory characteristics of soft white cheese made by adding essential oils  during the storage period of 0, 7 and 14 day

Flavor is the sensation resulting from a substance taken in the mouth, as it is mainly perceived by the senses of taste and smell, in addition to the sum of the characteristics of this substance that produces that sensation. The increase in flavor levels may be due to the development of volatile compounds produced by the action mechanisms of bacterial strains through the metabolic pathways for the metabolism of food components or enzymes. Lipase because of its important role for consumer acceptance.

Phenols and antioxidant compounds positively affect color retention and reduce the production of metabolic compounds that can affect the color of processed products during storage because sensory qualities such as flavour, color and texture are significantly affected by metabolite products ^(25-26).

The results of the statistical analysis showed that there were significant differences at the probability level (P<0.05) in the average values ​​of the sensory attributes studied between the manufactured samples. The cheese made by adding the essential oil of rosemary obtained the highest scores in terms of flavor and texture, and was superior to the other treatments, so it is possible to produce soft cheese. Contains 0.5% of the above oil for a sensory-acceptable product with more antioxidant properties.     

^(26-27) confirmed that essential oils increase the shelf life of products fortified with them, so the industry should consider that adding them can be a substitute for synthetic antioxidants in order to maintain quality standards because of their distinctive sensory properties and reduce the effects of oxidative deterioration For fortified products. Among ⁽²⁸⁾ that food can quickly deteriorate due to the presence of pathogens, as their presence leads to the oxidation of fats as well as the decomposition of substances in food as it changes its appearance, texture, smell and taste, on the other hand, these pathogens may infect Which is transmitted by food to humans directly or indirectly, causing some diseases. These results are in agreement with Hamad and Ismail (2013) who indicated that all sensory characteristics of soft cheese gradually decrease with increasing storage periods. While ⁽¹³⁾ showed that they obtained higher scores in terms of appearance, texture, texture and flavor compared to the control sample at the end of 0.5% essential oil and 5% propolis extract (T4, T2, T1, T3) storage period.

⁽²⁹⁾ developed the Quraish cheese was successful, as it was characterized by sensory characteristics as well as the biological value and the extension of the shelf life of the product by adding spices to the cheese, as thirty types of cheese were manufactured by adding dried and fresh peppers, parsley, garlic, dill and rosemary. Excellent sensory. While the cheese made with the addition of rosemary occupied the maximum number of antimicrobials and antioxidants because it contains a high percentage of rosmarinic acids as well as phenolic compounds.

The results presented in this study showed that fortifying soft cheese with aromatic oils is useful in extending its shelf life, as well as improving its sensory characteristics if it was acceptable until the end of the storage period. The current study concluded that essential oils can be used as a potential source of natural antioxidants and antimicrobial compounds, especially in the field of food processing. 

Conflict of Interest: No

Funding: No funding sources

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