Quality appraisal of ultra-filtered soft buffalo cheese using basil essential oil.

Background: Preparing and producing a healthy new dairy product that attracts consumers is an important issue. Assessing the effects of supplementation of milk with an essential oil to improve the quality of ultra- filtered soft buffalo cheese was the main target of this research.

Methods: UF soft buffalo cheese was traditionally prepared to achieve four treatments: control samples (C) had no additives and (T1, T2 and T3) were supplemented with extracted basil essential oil (E-BO) at concentrations of 0.