title: Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices.
abstract: The study focuses on developing novel cottage cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation of phenolic compounds, antioxidant capacity and antibacterial activity of spices and cheese samples were evaluated. The cheese containing fresh pepper and fresh and dried herbs showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. Dry rosemary had the highest antioxidant and antibacterial activity due to high mass fractions of caffeic and rosmarinic acids as well as high mass fractions of flavones and phenolic diterpenes. The plant extracts examinedin vitroandin situeffectively reduce numbers of foodborne pathogens likeSalmonella typhimurium,Escherichia coli,Staphylococcus aureus and Listeria monocytogenes, and therefore have potential as natural preservatives and antioxidants.
authors.affiliation: Institute of Public Health of Brod-Posavina County, Vladimira Nazora 2A,  HR-35000 Slavonski Brod, Croatia.
authors.forename: Renata
authors.initials: R
authors.lastname: Josipović
authors.affiliation: Institute of Public Health of Brod-Posavina County, Vladimira Nazora 2A,  HR-35000 Slavonski Brod, Croatia.
authors.forename: Zvonimira Medverec
authors.initials: ZM
authors.lastname: Knežević
authors.affiliation: Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Jadranka
authors.initials: J
authors.lastname: Frece
authors.affiliation: Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Ksenija
authors.initials: K
authors.lastname: Markov
authors.affiliation: Laboratory for Chemical Kinetics and Atmospheric Chemistry, Ruder Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia.
authors.forename: Snježana
authors.initials: S
authors.lastname: Kazazić
authors.affiliation: Department of Food Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6,HR-10000 Zagreb, Croatia.
authors.forename: Jasna
authors.initials: J
authors.lastname: Mrvčić
keywords: antioxidant activity; cheese; food spoilage bacteria; fresh pepper; phenols; spices