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Cheese- and buttermaking
UDC 63

HERBAL ADDITIVES IN SOFT CHEESE Herbal Additives in Soft Cheese

Published in Cheese- and buttermaking · Issue 3, 2026 · Pages 77–82 · Rubric: Original article
DOI: https://doi.org/10.21603/2073-4018-2026-3-66 · EDN: BXHTVD
Received: 03.08.2026 Accepted: 24.08.2026 Published: 09.09.2026
Authors
AY
Ayla Sleptsova
LY
Lyudmila Eliseeva
ABSTRACT
Soft cheeses can be fortified with herbal additives, e.g., parsley or dill. This article describes the sensory, physical, and chemical characteristics of parsley and dill grown in Yakutia and the effect of their amount on the sensory profile of soft cheese. Dill and parsley proved to be a reliable source of vitamins (vitamin A, beta-carotene, vitamin E, vitamin C, vitamin B1, B2, B3, B9) and minerals (potassium, calcium, magnesium, sodium, sulfur, phosphorus, iron, iodine, cobalt, manganese, copper). Fresh parsley leaves contained 3.7% protein, 7.6% carbohydrates, 0.4% fat, 2.1% dietary fiber, and 0.1% organic acids; fresh dill contained 2.5% protein, 0.5% fat, 6.2% carbohydrates, 2.8% dietary fiber, and 0.1% organic acids. Due to the fact that soft cheese contains from 58 to 60% moisture, the parsley and dill were freeze-dried. They were added to soft cheese in various combinations: cheese with dill, cheese with parsley, and cheese with a mix of parsley and dill. The freeze-dried herbs and salt were powdered, ensuring uniform particle distribution throughout the cheese mass. In this research, freeze-dried herbs improved the appearance and flavor of soft cheese, fortifying it with vitamins and minerals. The experiment made it possible to expand the traditional range of functional products.
KEYWORDS
soft cheese, herbs, parsley, dill, functional additives, fortification, food quality
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