Effet de l’incorporation de microalgues (Spirulina platensis et Chlorella vulgaris) sur la valeur nutritionnelle, la couleur et les propriétés sensorielles des fromages frais.

Abstract

This research focuses on the development and characterization of a fresh cow's milk cheese enriched with two high-potential microalgae: *Spirulina* and *Chlorella vulgaris*. In the laboratory, the production of the various cheese batches was followed by a comprehensive analysis protocol. Physicochemical assessments—specifically monitoring pH kinetics—made it possible to measure the impact of algae addition on acidification dynamics and curd properties. Concurrently, microbiological evaluation via total flora counts served to validate the hygienic compliance of the trials while observing the behavior of lactic acid bacteria strains in the presence of these biomasses. Finally, a series of sensory tests conducted with a panel assessed the product's overall acceptability by analyzing its visual, olfactory, and taste attributes.