Introduction: Increased demand for consumption of health food with desired sensory properties has led to innovation and new product development in the food industry all over the world. Therefore, the current study aimed to investigate the effect of different concentrations of T. polium oil essential (EO) on chemical and organoleptic properties of Iranian white cheese.

Methods: In this study, qualitative properties (protein, fat, salt and pH) of Iranian white cheese processing with T. polium EO at different concentrations (15, 30 and 60 ppm) were evaluated during two-month ripening period (the interval within 15th). Furthermore, the sensory properties of all cheese samples were determined at the end of the ripening period.

Results: A gradual and continuous reduction was observed in pH value of all cheese samples within the cheese ripening. Cheese samples containing EO had lower pH values compared with the control cheese, so as at the end of the storage period, the lowest pH (3.38) was obtained from the cheese containing 30 ppm of EO. Moisture content of all cheeses was significantly decreased and salt as well as protein content significantly increased during the ripping, whereas the fat in dry matter (FDM) content of all cheeses did not change significantly during the storage (P<0.05). At the end of storage period, the cheese sample containing 30 ppm of EO demonstrated the lowest humidity (62.42%). Based on the findings from sensory evaluation, the best concentration of EO in regard with cheese production with organoleptic properties was 30 ppm.

Conclusion: According to the findings of the present study, T. polium EO along with other protective methods can be considered as an acceptable alternative to chemical preservatives and synthetic aromatizers. In addition, it can be used in manufacturing the food products with new flavor properties especially such highly-consumed dairy products as cheese.