Effect of Olive Fruit Paste on the Physicochemical Characteristics, Antioxidant Potential, Shelf Stability, and Sensorial Quality of Cheddar‐Type Cheese
Munahil Mahmood, Tahir Mahmood Qureshi, Mehrooz Ishfaq, Rana Muhammad Bilal, Muhammad Nadeem, Haile Welearegay, Mestawet Taye · 2026
Read Effect of Olive Fruit Paste on the Physicochemical Characteristics, Antioxidant Potential, Shelf Stability, and Sensorial Quality of Cheddar‐Type Cheese by Munahil Mahmood, Tahir Mahmood Qureshi, Mehrooz Ishfaq, Rana Muhammad Bilal, Muhammad Nadeem, Haile Welearegay, Mestawet Taye (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13539071.txt.
Description
Mahmood and co-authors stir olive fruit paste into cheddar-style cheese and track the results in a 2026 study. Batches carried paste from none up to six percent, with date paste in most mixes. The cheeses rested in cold storage for two months. The team measured acidity, fat, moisture, germ counts, and taste panel scores along the way.
The richest olive batch led on plant compounds and antioxidant strength when fresh. Those strengths rose for a month, then slipped by month two. Germ counts stayed lowest in the plainest control. Panels found looks and texture dipped as paste rose, while flavor improved. The authors call the fortified cheese a nutritious option best eaten fresh.
Catalog record
| CREATOR | Munahil Mahmood, Tahir Mahmood Qureshi, Mehrooz Ishfaq, Rana Muhammad Bilal, Muhammad Nadeem, Haile Welearegay, Mestawet Taye |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 41 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |