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The objective of this work was to evaluate the physical, chemical and antimicrobial properties of the essential oil of oregano in cheese during the time of 21 days. Three samples of Control cheese (without addition of oregano essential oil), Q1 (Addition of 0,01%) and Q2 (addition of 0,02%) were produced. The water content, ash, total soluble solids, lactic acidity and lipolysis were evaluated according to the Adolf Lutz Institute (2008). Data were submitted to ANOVA and Tukey test (p ≤0,05). The samples were analyzed microbiologically (mesophilic aerobes, psychrotrophic, total coliforms and the presence of salmonella) at times 0, 7, 14 and 21 days. The counts for the mesophilic, psychrotrophic, coliform aerobic microorganisms and the absence of salmonella were within the limits established by the legislation. Low counts demonstrate satisfactory hygiene conditions as well as correct storage. This leads us to conclude that the insertion of enriched cheeses of oregano essential oil in the consumer market is viable, at the concentrations evaluated.

QUEIJO MINAS FRESCAL ENRIQUECIDO COM ÓLEO DE OREGANO