The aim of this study was to compare the effect of combining the encapsulation of essential oil with lactoperoxidase activation as a decontamination tool. Microbiological, physico-chemical (titratable acidity, pH, total dry extract, fat, fat-free dry extract, moisture and firmness) and organoleptic analyses were carried out during storage of the cheeses at +4±1ºC for 18 days, and the the shelf life was determined.

The use of encapsulation of essential oil with lactoperoxidase activation had a significant effect on microbiological quality compared with control cheeses and those activated by lactoperoxidase alone throughout the shelf life.

The combination of essential oil of thyme encapsulated with lactoperoxidase showed that on the first day, the different concentrations had a significant effect on the microbiological quality compared with the control and lactoperoxidase cheeses, but after nine days it was noted that only the HEt concentrations of 1.5 and 1ml/kg had a significant impact on the microbiological quality of the cheese compared with the other samples.

However, the activation of lactoperoxidase alone had no significant impact on the development of these germs.

With regard to sensory analysis, no descriptor had a significant effect detected by the panel throughout the shelf life.