###### Abstract  
The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein-Friesian breed Black-and-White type and the Polish Red breed, with or without the addition of wild garlic leaves. The samples were analyzed for their sensory quality, volatile compounds (using an electronic nose and GC/MS), color, and texture. The intensity of taste and smell characteristics depended only on the addition of wild garlic. PCA showed that the differences in volatile profiles resulted both from the milk cow breed and the use of wild garlic. Breed influenced almost all color parameters, while the addition of wild garlic affected all of them. The milk source, wild garlic addition, and storage duration influenced the majority of the textural parameters of the cheees. The research conducted indicates that the addition of wild garlic leaves results in the enrichment of the volatile compound profile of cheese, making its taste and smell less milky and sour (\(p\leq 0.001\)), while modifying its color and some textural properties (\(p\leq 0.001\)); while, at the same time, not adversely affecting the sensory assessment of the color, appearance, texture, smell, or taste of the cheese (\(p>0.05\)). soft cheese; herbs; wild garlic; chemical composition; volatile organic compounds; flavor; color; texture +
Footnote †: journal: _foods_  
0000-0001-9948-0000-0000-0000-0000-0000-0000-0000-0000-0000-0000-00000-0000-0000-0000-00000-00000-00000-00000-00000-00000-00000-000000-00000-0000  
acids [2]. Therefore, the addition of herbs changes the profile of volatile compounds, both directly and indirectly. Wild garlic (_Allium ursinum_ L.), also known as bear garlic, ramson, or broad-leaved garlic, is used in local cuisine in Eastern Europe, as well as in Poland, Germany, the Czech Republic, and Turkey. The leaves, bulbs, and flowers of wild garlic are edible; however, its leaves have the greatest consumer use. For example, in Turkey and Poland, wild garlic leaves are used in the manufacturing of local rennet-curd cheeses [3]. Fresh soft rennet-curd cow milk cheese with wild garlic has not previously been investigated. On the other hand, researching the influence of wild garlic leaves on the properties of herby-pickled (Otlu) cheese revealed their effect on the color, determined using the CIELAB system, as well as on sensory-assessed body and texture. Nevertheless, no influence on acceptability was found [2]. Moreover, wild garlic contains many sulfur compounds. Their hydrolysis gives rise to various volatile compounds, e.g., (poly)sulfides and thiosulfinates, responsible for the specific odor and taste of this herb [4]. Cheese properties can be affected by several factors: genetic, environmental, and/or technological. The main factor among genetic aspects is breed, which indirectly affects cheese quality through its influence on milk characteristics [5]. Moreover, environmental factors are connected with feeding systems. Grazed multifloral pastures, hay, and silage fed to animals influence the milk composition in different ways. Feeding affects the basic chemical composition and sensory properties of milk, as well as its volatile profile [6]. Milk origin was found to influence the sensory and textural properties of froimage frais type cheeses. The cheese, made from Polish Red breed (RP) milk, was characterized by a more pleasant smell and lower values of hardness and chewiness than that made from Polish Holstein-Friesian breed Black-and-White type (HF) milk [7]. On the other hand, breed did not affect the color indices or firmness of camembert cheese made from Holstein and Normande cows [8]. We hypothesized that the addition of wild garlic leaves could have a positive influence on the quality of soft cow milk rennet-curd cheese.