{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T00:37:51Z","timestamp":1790987871561,"version":"4.1.0"},"reference-count":74,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,3,10]],"date-time":"2026-03-10T00:00:00Z","timestamp":1773100800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Science, Technological Development and Innovation, Republic of Serbia","award":["451-03-33\/2026-03\/200031"],"award-info":[{"award-number":["451-03-33\/2026-03\/200031"]}]},{"name":"Ministry of Science, Technological Development and Innovation, Republic of Serbia","award":["451-03-33\/2026-03\/200222"],"award-info":[{"award-number":["451-03-33\/2026-03\/200222"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Rolled cheeses are a traditional specialty of the Vojvodina region in Serbia, produced through an artisanal process passed down across generations. This study evaluated the impact of the addition of selected herbs (a mixture of oregano and basil and chives added separately) on the microbiological, physicochemical, and sensory characteristics of rolled pasta filata cheese. Cheeses, both with and without herbs, were vacuum packed and stored at 4 \u00b0C for 60 days. The addition of oregano and basil significantly reduced aerobic mesophilic bacteria, Enterobacteriaceae, and Escherichia coli, while Salmonella spp. and Listeria monocytogenes remained undetectable throughout storage. Physicochemical analyses classified the cheeses as full-fat, semi-hard, with at least 45% milk fat in dry matter, and moisture in fat-free matter between 54% and 69%. All variants exhibited uniform shape, intact appearance, and a compact layered structure, while herbal-enriched cheeses developed a distinctive aroma and flavor. Sensory evaluation showed that all cheese types remained acceptable for up to 40 days, with minor deviations at day 60. Overall, the herbal addition enhanced sensory appeal, created new flavor profiles, and improved microbiological stability, demonstrating its potential as a natural strategy to extend the shelf life of traditional Serbian rolled pasta filata cheese.<\/jats:p>","DOI":"10.3390\/microorganisms14030619","type":"journal-article","created":{"date-parts":[[2026,3,10]],"date-time":"2026-03-10T09:55:38Z","timestamp":1773136538000},"page":"619","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Effects of Dry Herbal Supplementation on Microbiological Safety, Physicochemical Characteristics, Sensory Properties, and Shelf Life of Traditional Serbian Rolled Pasta Filata Cheese from Raw Cow\u2019s Milk"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7711-3917","authenticated-orcid":false,"given":"Suzana","family":"Vidakovi\u0107 Kne\u017eevi\u0107","sequence":"first","affiliation":[{"name":"Scientific Veterinary Institute \u201cNovi Sad\u201d, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7833-7696","authenticated-orcid":false,"given":"Dragana","family":"Ljubojevi\u0107 Peli\u0107","sequence":"additional","affiliation":[{"name":"Scientific Veterinary Institute \u201cNovi Sad\u201d, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3102-4334","authenticated-orcid":false,"given":"Nenad","family":"Popov","sequence":"additional","affiliation":[{"name":"Scientific Veterinary Institute \u201cNovi Sad\u201d, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6316-5863","authenticated-orcid":false,"given":"Slobodan","family":"Kne\u017eevi\u0107","sequence":"additional","affiliation":[{"name":"Scientific Veterinary Institute \u201cNovi Sad\u201d, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1202-6964","authenticated-orcid":false,"given":"Jelena","family":"Vrane\u0161evi\u0107","sequence":"additional","affiliation":[{"name":"Scientific Veterinary Institute \u201cNovi Sad\u201d, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9055-0625","authenticated-orcid":false,"given":"Milo\u0161","family":"Peli\u0107","sequence":"additional","affiliation":[{"name":"Scientific Veterinary Institute \u201cNovi Sad\u201d, 21000 Novi Sad, Serbia"},{"name":"Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4266-1232","authenticated-orcid":false,"given":"Milica","family":"\u017divkov Balo\u0161","sequence":"additional","affiliation":[{"name":"Scientific Veterinary Institute \u201cNovi Sad\u201d, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,10]]},"reference":[{"key":"ref_1","first-page":"274","article-title":"Pasta filata Cheeses: Traditional Pasta filata Cheese","volume":"Volume 3","author":"McSweeney","year":"2022","journal-title":"Encyclopedia of Dairy Sciences"},{"key":"ref_2","first-page":"737","article-title":"Cheese: Pasta-filata cheeses: Low-moisture part-skim Mozzarella (Pizza cheese)","volume":"Volume 1","author":"Fuquay","year":"2011","journal-title":"Encyclopedia of Dairy Sciences"},{"key":"ref_3","first-page":"643","article-title":"General aspects of cheese technology","volume":"Volume 1","author":"McSweeney","year":"2017","journal-title":"Cheese"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"449","DOI":"10.2298\/BAH1704449P","article-title":"Technological process of added value cheese making on registered agricultural households in Vojvodina","volume":"33","author":"Strugar","year":"2017","journal-title":"Biotechnol. Anim. Husb."},{"key":"ref_5","first-page":"330","article-title":"Technology, biochemistry and functionality of pasta filata\/pizza cheese","volume":"Volume 9","author":"Law","year":"2010","journal-title":"Technology of Cheesemaking"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1080\/10408398.2018.1512471","article-title":"Cheesomics: The future pathway to understanding cheese flavour and quality","volume":"60","author":"Afshari","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1089\/fpd.2005.2.115","article-title":"Foodborne Pathogens in Milk and the Dairy Farm Environment: Food Safety and Public Health Implications","volume":"2","author":"Oliver","year":"2005","journal-title":"Foodbourne Pathog. Dis."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Kalit, S., Dolen\u010di\u0107 \u0160pehar, I., Rako, A., Bendelja Ljolji\u0107, D., Kirdar, S.S., and Tudor Kalit, M. (2024). An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean. Fermentation, 10.","DOI":"10.3390\/fermentation10080404"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Ritota, M., and Manzi, P. (2020). Natural preservatives from plant in cheese making. Animals, 10.","DOI":"10.3390\/ani10040749"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"1","DOI":"10.2174\/1874220302007010001","article-title":"A review on the recent flavoring herbal medicines of today","volume":"7","author":"Pal","year":"2020","journal-title":"Open Med. J."},{"key":"ref_11","unstructured":"(2026, February 12). Rulebook on the Quality of Raw Milk. Official Gazette of the RS No. 106\/2017. Available online: https:\/\/pravno-informacioni-sistem.rs\/eli\/rep\/sgrs\/ministarstva\/pravilnik\/2017\/106\/3."},{"key":"ref_12","unstructured":"(2022). Microbiology of the Food Chain\u2014Horizontal Method for the Enumeration of Microorganisms\u2014Part 1: Colony Count at 30 Degrees C by the Pour Plate  Technique (ISO 4833-1:2013) (Standard No. SRPS EN ISO 4833-1:2014\/A1:2021)."},{"key":"ref_13","unstructured":"(2017). Microbiology of the Food Chain\u2014Horizontal Method for the Detection and Enumeration of Enterobacteriaceae\u2014Part 2: Colony-Count Technique (ISO 21528-2:2017, Corrected version 2018-06-01) (Standard No. SRPS EN ISO 21528-2:2017)."},{"key":"ref_14","unstructured":"(2008). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Enumeration of Beta-Glucuronidase-Positive Escherichia coli\u2014Part 2: Colony-Count Technique at 44 Degrees C Using 5-Bromo-4-Chloro-3-Indolyl Beta-D-Glucuronide (Standard No. SRPS ISO 16649-2:2008)."},{"key":"ref_15","unstructured":"(2023). Microbiology of the Food Chain\u2014Horizontal Method for the Enumeration of Coagulase-Positive Staphylococci (Staphylococcus aureus and Other Species)\u2014Part 1: Method Using Baird-Parker Agar Medium (ISO 6888-1:2021) (Standard No. SRPS EN ISO 6888-1:2021\/A1:2023)."},{"key":"ref_16","unstructured":"(2020). Microbiology of the Food Chain\u2014Horizontal Method for the Detection, Enumeration and Serotyping of Salmonella\u2014Part 1: Detection of Salmonella spp. (ISO 6579-1:2017) (Standard No. SRPS EN ISO 6579-1:2017\/A1:2020)."},{"key":"ref_17","unstructured":"(2017). Microbiology of the Food Chain\u2014Horizontal Method for the Detection and Enumeration of Listeria monocytogenes and of Listeria spp.\u2014Part 1: Detection Method (ISO 11290-1:2017) (Standard No. SRPS EN ISO 11290-1:2017)."},{"key":"ref_18","unstructured":"(2007). Cheese and Processed Cheese\u2014Determination of the Total Solids Content (Reference Method) (ISO 5534:2004) (Standard No. SRPS EN ISO 5534:2007)."},{"key":"ref_19","unstructured":"(2013). Cheese\u2014Determination of Fat Content\u2014Butyrometer for Van Gulik Method (Standard No. SRPS ISO 3432:2013\/IDF 221:2008)."},{"key":"ref_20","unstructured":"(2010). Milk and Milk Products\u2014Determination of Nitrogen Content\u2014Routine Method Using Combustion According to the Dumas Principle (ISO 14891:2002) (Standard No. SRPS ISO 14891:2010)."},{"key":"ref_21","unstructured":"George, W.L. (2012). Ash of Cheese Gravimetric Method. Official Method of Analysis of AOAC International, Association of Official Analytical Chemists. [19th ed.]."},{"key":"ref_22","unstructured":"(2020). Milk, Milk Products, Infant Formula and Adult Nutritionals\u2014Determination of Minerals and Trace Elements\u2014Inductively Coupled Plasma Mass Spectrometry (ICP-MS) Method (ISO 21424:2020) (Standard No. SRPS EN ISO 21424:2020)."},{"key":"ref_23","unstructured":"(2024). Sensory Analysis of Food: Simple Descriptive Test (Standard No. SOP 3-04-210)."},{"key":"ref_24","unstructured":"World Health Organization (2022). Microbiological Hazards in Spices and Dried Aromatic Herbs: Meeting Report."},{"key":"ref_25","first-page":"454","article-title":"Improved properties and microbiological safety of novel cottage cheese containing spices","volume":"53","author":"Frece","year":"2015","journal-title":"Food Technol. Biotechnol."},{"key":"ref_26","first-page":"136","article-title":"Traditional cheeses: Rich and diverse microbiota with associated benefits","volume":"177","author":"Montel","year":"2014","journal-title":"Int. J. Food Contam."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Lehotov\u00e1, V., Ant\u00e1lkov\u00e1, V., Medve\u010fov\u00e1, A., and Val\u00edk, \u013d. (2021). Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture. Appl. Sci., 11.","DOI":"10.20944\/preprints202102.0312.v1"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"264","DOI":"10.1017\/S0022029906001804","article-title":"Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area","volume":"73","author":"Coppola","year":"2006","journal-title":"J. Dairy Res."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"329","DOI":"10.1111\/jam.13001","article-title":"Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese","volume":"120","author":"Mangia","year":"2016","journal-title":"J. Appl. Microbiol."},{"key":"ref_30","first-page":"88","article-title":"Antibacterial activity essential oils against Escherichia coli, Salmonella enterica and Listeria monocytogenes","volume":"68","author":"Blagojev","year":"2017","journal-title":"J. Food Saf. Food Qual."},{"key":"ref_31","first-page":"4","article-title":"In vitro antibacterial activity of some essential oils against Salmonella Enteritidis and Salmonella Typhimurium isolated from meat","volume":"72","author":"Karabasil","year":"2021","journal-title":"J. Food Saf. Food Qual."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Vidakovi\u0107 Kne\u017eevi\u0107, S., Kne\u017eevi\u0107, S., Vrane\u0161evi\u0107, J., Kravi\u0107, S.\u017d., Laki\u0107evi\u0107, B., Koci\u0107-Tanackov, S., and Karabasil, N. (2023). Effects of selected essential oils on Listeria monocytogenes in biofilms and in a model food system. Foods, 12.","DOI":"10.3390\/foods12101930"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Vidakovi\u0107 Kne\u017eevi\u0107, S., Kne\u017eevi\u0107, S., Vrane\u0161evi\u0107, J., Milanov, D., Ru\u017ei\u0107, Z., Karabasil, N., and Koci\u0107-Tanackov, S. (2024). Using essential oils to reduce Yersinia enterocolitica in minced meat and in biofilms. Foods, 13.","DOI":"10.3390\/foods13050806"},{"key":"ref_34","first-page":"39","article-title":"The antibacterial efficiency of some herbs used in herby cheese","volume":"16","author":"Dostbil","year":"2005","journal-title":"Y\u00fcz\u00fcnc\u00fc Y\u0131l \u00dcniversitesi Vet. Fak\u00fcltesi Derg."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"4138","DOI":"10.3168\/jds.2008-1146","article-title":"Effects of natural compounds on microbial safety and sensory quality of Fior di Latte cheese, a typical Italian cheese","volume":"91","author":"Gammariello","year":"2008","journal-title":"J. Dairy Sci."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"508","DOI":"10.47836\/ifrj.28.3.10","article-title":"The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese","volume":"28","author":"Yerlikaya","year":"2021","journal-title":"Int. Food Res. J."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"e31322","DOI":"10.1590\/fst.31322","article-title":"Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese","volume":"42","author":"Schuh","year":"2022","journal-title":"Food Sci. Technol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"e20160908","DOI":"10.1590\/0103-8478cr20160908","article-title":"Plant extract and essential oils added as antimicrobials to cheeses: A review","volume":"47","author":"Gouvea","year":"2017","journal-title":"Ci\u00eancia Rural"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"e01989","DOI":"10.1016\/j.heliyon.2019.e01989","article-title":"Potential application of herbs and spices and their effects in functional dairy products","volume":"5","author":"Youssef","year":"2019","journal-title":"Heliyon"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1111\/j.1471-0307.2009.00495.x","article-title":"A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese","volume":"62","author":"Tarakci","year":"2009","journal-title":"Int. J. Dairy Technol."},{"key":"ref_41","unstructured":"(2025, September 30). Rulebook on the Quality of Milk Products and Starter Cultures. Official Gazette of the RS No. 33\/2010, 69\/2010, 43\/2013 and 34\/2014. Available online: https:\/\/pravno-informacioni-sistem.rs\/eli\/rep\/sgrs\/ministarstva\/pravilnik\/2010\/69\/4."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1080\/10942910903176576","article-title":"Influence of wild garlic on color, free fatty acids, and chemical and sensory properties of herby pickled cheese","volume":"14","author":"Tarakci","year":"2011","journal-title":"Int. J. Food Prop."},{"key":"ref_43","unstructured":"Fond za Razvoj Poljoprivrede (2025, September 30). Glavni Elaborate o Oznakama Geografskog Porekla. Ime Porekla Pirotskog Ka\u010dkavalja od Kravljeg Mleka. Op\u0161tina Pirot, Srbija, 2012, Available online: https:\/\/www.zis.gov.rs\/wp-content\/uploads\/G-61-Pirotski-kackavalj-od-kravljeg-mleka.pdf."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"109415","DOI":"10.1016\/j.foodres.2020.109415","article-title":"Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage","volume":"137","author":"Alinovi","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/j.jfoodeng.2017.07.006","article-title":"Molecular drivers of structural development in Mozzarella cheese","volume":"214","author":"Smith","year":"2017","journal-title":"J. Food Eng."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"McSweeney, P.L.H. (2007). Low-moisture mozzarella cheese (LMMC). Cheese Problems Solved, Woodhead Publishing.","DOI":"10.1201\/9781439823859"},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Mohan, C.O., Carvajal-Millan, E., Ravishankar, C.N., and Haghi, A.K. (2018). Processing and packaging of dairy-based products. Food Process Engineering and Quality Assurance, Apple Academic Press. [1st ed.].","DOI":"10.1201\/9781315232966"},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Franco, I., Bargiela, V., and Tovar, C.A. (2023). Effect of vacuum packaging on the biochemical, viscoelastic, and sensory properties of a Spanish cheese during chilled storage. Foods, 12.","DOI":"10.3390\/foods12071381"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.lwt.2019.01.022","article-title":"Changes in water mobility and protein stabilization of Mozzarella cheese made under different stretching temperatures","volume":"104","author":"Cardarelli","year":"2019","journal-title":"LWT"},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Popescu, L., Cojocari, D., Lung, I., Kacso, I., Cior\u00ee\u0163\u0103, A., Ghendov-Mosanu, A., Balan, G., Pintea, A., and Sturza, R. (2023). Effect of microencapsulated basil extract on cream cheese quality and stability. Molecules, 28.","DOI":"10.20944\/preprints202303.0077.v1"},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"4760","DOI":"10.3168\/jds.2011-5039","article-title":"The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life","volume":"95","author":"Masotti","year":"2012","journal-title":"J. Dairy Sci."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1590\/fst.36719","article-title":"Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage","volume":"41","author":"Frau","year":"2020","journal-title":"Food Sci. Technol."},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"In\u00e1cio, R.S., Monteiro, M.J., Lopes-da-Silva, J.A., Gomes, A.M., and Saraiva, J.A. (2023). Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage. Foods, 12.","DOI":"10.3390\/foods12101935"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"e40459","DOI":"10.1016\/j.heliyon.2024.e40459","article-title":"Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques","volume":"10","author":"Falih","year":"2024","journal-title":"Heliyon"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s13594-011-0044-3","article-title":"Evaluating the effect of modified atmosphere packaging on cheese characteristics: A review","volume":"92","author":"Khoshgozaran","year":"2012","journal-title":"Dairy Sci. Technol."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"1508","DOI":"10.1080\/10942912.2018.1494194","article-title":"Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging","volume":"21","author":"Semjon","year":"2018","journal-title":"Int. J. Food Prop."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"7414","DOI":"10.3168\/jds.2013-6887","article-title":"Effect of pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita","volume":"96","author":"Maldonado","year":"2013","journal-title":"J. Dairy Sci."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Vidakovi\u0107 Kne\u017eevi\u0107, S., Vrane\u0161evi\u0107, J., Popov, N., Kne\u017eevi\u0107, S., Ljubojevi\u0107 Peli\u0107, D., and \u017divkov Balo\u0161, M. (2025). Impact of Balkan and Banat Donkey Milk on the Technological Process, Microbiological Quality, Composition, and Consumer Acceptability of Rolled Cheese. Foods, 14.","DOI":"10.3390\/foods14122041"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"38","DOI":"10.15567\/mljekarstvo.2023.0105","article-title":"Quality characteristics of \u2018Pasta-Filata\u2019 Serbian Ka\u010dkavalj cheese and regulatory compliance assessment","volume":"73","author":"Satric","year":"2023","journal-title":"Mljekarstvo"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.fpsl.2018.06.005","article-title":"Impact of packaging on the microbiological, physicochemical and sensory characteristics of a \u201cpasta filata\u201d cheese","volume":"17","author":"Todaro","year":"2018","journal-title":"Food Packag. Shelf Life"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"216","DOI":"10.4315\/0362-028X-63.2.216","article-title":"Characterization of whey cheese packaged under vacuum","volume":"63","author":"Pintado","year":"2000","journal-title":"J. Food Prot."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"2833","DOI":"10.3168\/jds.2014-8152","article-title":"Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage","volume":"98","author":"Fuentes","year":"2015","journal-title":"J. Dairy Sci."},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Grigore-Gurgu, L., Dumitra\u0219cu, L., and Aprodu, I. (2025). Aromatic herbs as a source of bioactive compounds: An overview of their antioxidant capacity, antimicrobial activity, and major applications. Molecules, 30.","DOI":"10.3390\/molecules30061304"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"85","DOI":"10.2298\/HEMIND140129025K","article-title":"Effect of plant extracts Kitaibelia vitifolia on antioxidant activity, chemical characteristics, microbiological status and sensory properties of Pirotski kachkaval cheese","volume":"69","year":"2015","journal-title":"Hem. Ind."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1111\/j.1471-0307.2009.00533.x","article-title":"Oaxaca cheese: Manufacture process and physicochemical characteristics","volume":"62","year":"2009","journal-title":"Int. J. Dairy Technol."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"157","DOI":"10.33462\/jotaf.1633122","article-title":"The Effects of Different Herb Species on Ripening and Sensory Properties of Kashar Cheese","volume":"23","year":"2026","journal-title":"Tekirda\u011f Ziraat Fak\u00fcltesi Derg."},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Lon\u010dar, B., Pezo, L., Ili\u010di\u0107, M., Kanuri\u0107, K., Vuki\u0107, D., Degenek, J., and Vuki\u0107, V. (2024). Modeling and optimization of herb-fortified fresh kombucha cheese: An artificial neural network approach for enhancing quality characteristics. Foods, 13.","DOI":"10.3390\/foods13040548"},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"Hamouda, M.E., and Salunke, P. (2024). Changes in milk protein functionality at low temperatures and rennet concentrations. Foods, 13.","DOI":"10.3390\/foods13030447"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"417","DOI":"10.1017\/S0022029901004873","article-title":"Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products","volume":"68","author":"Auty","year":"2001","journal-title":"J. Dairy Res."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"771","DOI":"10.1016\/j.idairyj.2004.10.008","article-title":"Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter","volume":"15","author":"Goncu","year":"2005","journal-title":"Int. Dairy J."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"105837","DOI":"10.1016\/j.idairyj.2023.105837","article-title":"Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese","volume":"150","author":"Wong","year":"2024","journal-title":"Int. Dairy J."},{"key":"ref_72","first-page":"23","article-title":"Textural properties of Herby cheese","volume":"3","author":"Ozcan","year":"2017","journal-title":"Int. J. Food Eng."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"120","DOI":"10.3153\/FH21013","article-title":"Effects of different types of herbs on colour and texture properties of Kashar cheese","volume":"7","year":"2021","journal-title":"Food Health"},{"key":"ref_74","first-page":"e15057","article-title":"Effect of rosemary (Rosmarinus officinalis L.) supplementation on fresh cheese: Physicochemical properties, antioxidant potential, and sensory attributes","volume":"45","author":"Mouhoubi","year":"2021","journal-title":"J. Food Process Preserv."}],"container-title":["Microorganisms"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-2607\/14\/3\/619\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,10]],"date-time":"2026-03-10T10:09:05Z","timestamp":1773137345000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-2607\/14\/3\/619"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3,10]]},"references-count":74,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2026,3]]}},"alternative-id":["microorganisms14030619"],"URL":"https:\/\/doi.org\/10.3390\/microorganisms14030619","relation":{},"ISSN":["2076-2607"],"issn-type":[{"value":"2076-2607","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,3,10]]}}}