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’s Milk

Abstract

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 °C 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.