The effects of incorporating spirulina into the production of soft cheese

Abstract

This thesis investigates the development of a novel Camembert-style cheese enriched with Spirulina nutrient-dense microalga pioneered for the first time in Algeria. The project merges artisanal cheese-making techniques with functional innovation, aiming to produce a highvalue, ISO 22000-compliant product. The research encompasses formulation, process monitoring, microbiological and physicochemical analyses, sensory evaluation, and a comparative study with traditional Camembert. This initiative represents a forward-thinking approach to dairy innovation with strong potential for national and international impact