The present study was aimed to improve nutritional, hygienic and sensory properties of kareish cheese by adding Thyme (Thymus vulgaris)andBlack seeds (Nigella sativa). According such aim, Kareish cheese was manufactured using fresh buffalo skim milk and starter cultures of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. Cremoris. Thyme andblack seeds were added with different concentrations of 1, 2 and 3%. Total phenolic content (TPC), free radical scavenging activity (RSA),

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... xidant and antimicrobial activity as well as sensory evaluation were determined in Kareish cheese in fresh and during cold storage at 4±1 o C for 21 days. Results revealed that the kareish cheese supplemented with thyme or black seeds had high total TPC, RSA, ferric antioxidant power (FRAP). Concentration of 1 % thyme or black seeds was sufficient in respect to the slowing down of mould and yeast growth, but higher concentration, i.e. 3.0 % was showed more effective for inhibition of yeasts and moulds growth. This endowed potentiality can participate in keeping a good hygienic quality of kareish cheese during storage. Data showed the sample supplemented with 2% thyme or 3% back seeds had the highest flavor scores either fresh or during ripening. Data from present results concluded that thyme or black seeds can be used as an alternative natural preservative in the Kareish cheese, enhancing the nutritional value, hygienic quality and acceptable of taste . Copy Right, IJAR, 2013,. All rights reserved.