The rule of biological and microbial safety in <em>Hyssopus officinalis</em> extract for influencing mozzarella cheese functionality

Mozzarella was identified as one of the most extensively consumed dairy products. The aim this study to investigate effect Hyssopus officinalis extract on microbial properties, antioxidant activity, and mozzarella storage. Ultrasound applied gain tests, such total phenolics, attributes, investigation were accomplished. Physicochemical features, peroxide, sensory evaluation population assessed including 0, 1.13 1.40 ?g/ml Hyssopusofficinalis during 45 days. highest phenolic content observed in rosmarinic acid (60.33 ± 2.31 mg/g) Listeria monocytogenes recognized resistant microorganism officinalis. physicochemical results found be standard lowest peroxide detected sample with amount (1.40 ?g/ml) 45th day. showed that mentioned effective minimize survival Escherichia coli reduction contamination hazard almost 1 log CFU/mL treatment samples spotted appropriate agent improve functional properties mozzarella.