Production of functional spreadable processed cheese using Chlorella vulgaris

Area of Science:

• Food Science
• Nutritional Science
• Algal Biotechnology

Background:

• Chlorella vulgaris is a nutrient-rich alga, valuable for enhancing conventional foods.
• It offers proteins, fatty acids, vitamins, minerals, antioxidants, and potential therapeutic properties.
• This study explores its use to boost the nutritional and health profile of processed cheese.

Purpose of the Study:

• To increase the nutritional and therapeutic value of processed cheese.
• To evaluate the impact of Chlorella vulgaris incorporation on processed cheese quality.

Main Methods:

• Processed cheese analogues (PCA) were formulated with mature cheddar, Ras cheese, butter, skimmed milk powder, and emulsifying salts.
• Chlorella vulgaris was added in freeze-dried powder (2%, 4%, 6%) and slurry (4%) forms.
• Evaluated chemical, rheological, and sensory properties before and after cold storage.

Main Results:

• Incorporation of Chlorella vulgaris improved functional characteristics and increased selenium, zinc, iron, magnesium, and potassium content.
• Antioxidant activity was significantly higher in enriched samples.
• Sensory evaluation indicated 2% dried powder and 4% slurry as optimal, with 6% being unacceptable.
• Emulsifying salts S9S and S4 improved oiling off and meltability, with S4 being superior. Slurry form eliminated granular texture.

Conclusions:

• Chlorella vulgaris significantly enhances the nutritional value and health benefits of processed cheese, transforming it into a functional food.
• Recommended addition levels are 2% Chlorella vulgaris in soft powder form or 4% in slurry form at the end of processing.