The effect of incorporating spirulina in Mozzarella cheese as a functional food

Authors:

Zorica Voșgan, Anca Dumuta, Monica Marian, Lucia Mihalescu, Flavia Pop


Volume 27, Issue 4S;
Pages: 521-525; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Abstract:

Microalgae (including spirulina) contain valuable bioactive compounds that act as potential antimicrobial agents.The aim of the current study was to prepare a functional Mozzarella cheese from cow's milk with incorporated spirulina and to analyze its effects on the microflora and on the sensory and physico-chemical properties.The spirulina presence in the Mozzarella cheese influenced significantly its color and taste, and also generated a higher moisture content. Considering the microbiological aspects, after the determination of the total number of germs and coliforms, the antibacterial effect was observed as a result of the spirulina addition; also the staphylococci, yeasts and molds presence was limited, and the inhibitory effect was accentuated by the addition of salt. Spirulina platensis has been shown to have antimicrobial activity against many pathogens (bacteria and fungi) and at the same time it increases the nutritional value of food.

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