Med. Weter. 82 (12), 615-621, 2026<
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| ÖZLEM ÖZBAKIR, CEMİL ŞAHİNER |
| Effects of Spirulina platensis enrichment on the quality properties of traditional kesik cheese |
| This study evaluated the effect of incorporating Spirulina platensis (S. platensis, SP) into traditional kesik cheese on the physicochemical and microbiological quality of. this rennet-free acid-coagulated Turkish dairy product. Four cheese groups were produced from raw cow’s milk: a control group and three experimental groups supplemented with 0.25%, 0.50%, and 0.75% (m/m) SP. Samples were stored at +4°C for 21 days. Yield and proximate composition were determined after production, while pH, titratable acidity, and microbiological parameters (total viable count, total psychrophilic count, lactic acid bacteria, as well as yeast and mold counts) were analyzed on days 0, 7, 14, and 21. S. platensis incorporation significantly increased cheese yield (p < 0.001) and protein content (p = 0.007). The pH values of the SP-treated groups were significantly higher than those of the control group (p < 0.001). The highest LAB count was observed in the 0.75% SP group on day 21 (5.05 log10 cfu/g), while TPC and YM counts remained generally lower in the SP-treated groups. Microalgal enrichment of kesik cheese with 0.50-0.75% S. platensis represents a promising strategy for improving nutritional composition and selected technological properties of this traditional dairy product.. |
| Keywords: dairy product, kesik cheese, microalgae enrichment, Spirulina platensis, storage stability |