Merging the spring onion extract into soft cheese as a rich natural phenolic ingredient to improve its antioxidant, functional, and sensory properties

The dairy industry has added a wide range of useful ingredients to its dairy products in response to consumers’ shifting lifestyles and desire for healthier diets. Despite the extensive usage of preservatives and antioxidants, the dairy industry is coming to understand the demand for natural food items free of synthetic additives. The current study aim to determine the impact of spring onion (Allium fistulosum) extract on the antioxidant, functional, and sensory aspects of ultrafiltration cheese (UF-soft cheese).Spring onion extracts are incorporated into UF-soft cheese at levels of (0.1, 0.3, and 0.5