Investigation of probiotic white cheese production enriched with Spirulina platensis and Chlorella vulgaris

In this study; it was aimed to investigate microbiological, physico-chemical, textural and sensory properties of White cheese using by S. platensis, C. vulgaris and Lb. acidophilus LA-5 during storage (1st, 30th, 60th, 90thdays). The lowest TMAB count (4.68 log10 cfu/g) was determined in cheese containing C. vulgaris and Lb. acidophilus, the highest (7.96 log10 cfu/g) was found in cheese with S. platensis. The lowest LAB count (4.48 log10 cfu/g) in cheese with C. vulgaris and the highest LAB count (7.65 log10 cfu/g) in cheese with C. vulgaris and Lb. acidophilus were determined. The count of Lb. acidophilus was determined in cheese containingS. platensis as 7.48 log10 cfu/g, in sample with C. vulgaris as 7.17 log10 cfu/g and in sample without microalgae as 7.08 log10 cfu/g. Fortification of cheese with microalgae resulted in an increase protein (11.40-13.74%), titratable acidity (0.23-0.37%), total phenolic (2.261-7.049 mg GAE/g), antioxidant capacity (CUPRAC; 0.119-0.451 mg GAE/g and DPPH; 0.130-0.169 mg trolox/g) and a decrease fat content (10.74-7.17%) (P<0.01). It was found that hardness, adhesiveness, springiness, gumminess and chewiness values were decreased during storage, while cohesiveness and resilienc evalues remained stable. According to statistical analysis, color values of samples (L*, a*, b*, h°, C*, ΔE) were found to be significant (P <0.05). Among samples containing microalgae, cheese with S. platensis and Lb. acidophilus was more sensually appreciated by panelists. In White cheese enriched with S. platensis and/or C. vulgaris, Lb. acidophilus LA-5 count was found to be suggested value for therapeutic effect during storage. It was determined that the use of microalgae in cheese production improved techno-functional properties besides nutritional content.