In this research, the changes in total phenolics, antioxidant, and antimicrobial activities during the ripening of Herby cheese which was produced from sheep milk and Sirmo (Allium vineale L.), Mendi (Chaerophyllum macropodum Boiss.), and Siyabo (Ferula rigidula DC.) herbs, were investigated. The total phenolic concentration (TPC), DPPH (2,2‐diphenyl‐1‐picrylhydrazyl), and TEAC (2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid)) values of Herby cheese samples ripened in vacuum packaging were found higher than that of the samples ripened in brine. The herby cheese extracts were prepared using methanol, ethanol, and acetone solvents. The highest TPC, DPPH, and TEAC values were obtained in the samples extracted with methanol which was followed by ethanol and acetone. These three herbs added to Herby cheese increased the TPC and antioxidant activity of cheese. The antimicrobial effect of Herby cheese was determined using seven different microorganisms using well diffusion technique and the extracts did not have any antimicrobial effect against used microorganisms.

中文翻译：

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草本奶酪的抗氧化和抗菌活性的测定

在这项研究中，由绵羊奶和Sirmo（葱属植物），Mendi（Chaerophyllum macropodum Boiss。）和Siyabo（硬叶杜鹃）制成的草本奶酪成熟期间，总酚，抗氧化剂和抗菌活性的变化DC。）草药，进行了调查。在发现真空包装比在盐水中成熟的样品的真空包装更高。用甲醇，乙醇和丙酮溶剂制备赫比干酪提取物。在用甲醇，然后是乙醇和丙酮提取的样品中，获得了最高的TPC，DPPH和TEAC值。将这三种草药添加到Herby奶酪中可以提高奶酪的TPC和抗氧化活性。通过良好扩散技术，使用7种不同的微生物确定了草芝士的抗微生物作用，并且提取物对使用过的微生物没有任何抗微生物作用。