Table 2 Microbial safety, organoleptic, and physicochemical characteristics of the cheese samples used in the study.

From: Pilot study on the potential of low-salt brine with oregano essential oil for post-preservation of white brined cheese

Microbial safety

 Presence of glucuronidase-positive E. coli

Negative

ISO 16649:2019

 Presence of coagulase-positive staphylococci

Negative

ISO 6888:2022

 Presence of Salmonella spp.

Negative

ISO 6579:2017

 Presence of Listeria monocytogenes

Negative

ISO 11290:2017

Organoleptic characteristics—100-point scale

 Taste and aroma

45

Overall score 100

 Consistency

20

 Appearance of pieces

5

 Cross-section, texture, and color

15

 Condition of brine

5

 Packaging and labeling

10

Physicochemical characteristics

 Total titratable acidity (°T)

202.60

 Table salt content (%)

3.97

 Dry matter content (%)

96.30

 Fat content (%)

51.70

 Degree of ripeness (%)

70.00

  1. Negative—refers to samples in which the microbial presence was not detected, as determined by the ISO standard method for microbiological analysis.
  2. ISO, International organization for standardization.
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