Abstract:

Population growth, the development of human society and its emancipation has determined a continuous development of the food industry in terms of quantity and quality. The results of scientific research in food production has led to the increasing use of biochemical and microbiological processing processes, the strengthening of dairy products with favorable consequences on food quality. Improved nutritional properties and functional food value can be an example of a food that can help maintain or improve health by consuming cheese with the addition of Spirulina platensis in powder form. In the field of dairy products by creating quality products enriched in protein, with high nutritional value and with the role of functional food, safe for consumption, it can also contribute to improving or  maintaining the health of consumers.