Development and characterization of spirulina (Arthrospira platensis)-fortified cheeses from camel and bovine milk

This study aimed to develop novel functional cheeses from camel and bovine milk, fortified with varying concentrations of Spirulina (Arthrospira platensis) powder at 0.1, 0.25, 0.5, and 1.0 %, and to assess their physicochemical, textural, and bioactive properties. The antioxidant assays demonstrated that cheeses from camel and cow's milk revealed significant antioxidant activities, which were enhanced with the addition of Spirulina (p < 0.0001). Increasing Spirulina content led to a decrease in L* and a* values, along with an increase in b* values compared to the control samples (p < 0.0001). The textural properties of both camel and bovine cheeses were significantly affected, with a marked reduction in hardness as Spirulina concentration increased (p < 0.0001). However, the impact on texture was minimal in camel milk cheese. The composition of camel milk resulted in a softer curd structure, allowing for the even distribution of Spirulina without disrupting the protein network. In contrast, Spirulina interacted with the denser protein matrix of bovine cheese, leading to a notable decline in textural properties. Overall, the results suggest that Spirulina may serve as a natural component in camel cheeses formulations in order to enhance their nutritional profile while maintaining desirable functional properties.