Yield, Composition, Texture, and Sensory Characteristics of Cottage Cheese Produced with the Incorporation of Different Herb Extracts

Herb cheese is that contains herbs extracted for their antioxidant and bioactive properties. This study aims to determine the impact of adding herb leaf extracts cottage on its yield, composition, texture, sensory characteristics. Three different were used prepare extracts: bidara (Ziziphus mauritiana), moringa (Moringa oleifera), bay (Syzygium polynthum). Cottage was made in following process: full-fat milk (FF), low-fat (LF), + 20% extract (LB), (LS), (LM), 10% (LBS), (LBM), (LSM) 6.67% (LBSM). Each treatment replicated three times. The variables included compositions, texture profile, resulted a slight variation yields ranging from 7.73 13.8%. Full-cream (FF) contained least moisture, while bay+moringa most protein fat. profile showed significant difference hardness, cohesiveness, adhesiveness, gumminess, chewiness but springiness resilience similar. significantly contributed characteristics, including flavor, aroma, color. Adding produces with slightly grassy aroma bitter flavor. addition bidara, moringa, during manufacture cow textures, higher moisture content lower ash than non-herb cheese. Cheese had hardness level control added other herbal extracts. makes noticeable color change