The shift in consumer dietary habits has increased the demand for foods free of artificial preservatives, necessitating the exploration of various herbal extracts with antimicrobial activity and their application in the production and storage of brined cheeses. Essential oils (EOs), natural plant-derived compounds, are widely used in medicine, flavoring, and food preservation due to their proven antioxidant, antibacterial, and antifungal properties. This review investigates the role of EOs in the technological process and microbiological control during white brined cheese production, as well as their impact on cheese characteristics and starter cultures.
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