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The impact of addition of powdered Spirulina platensis on the physicochemical properties and microbiological of cheese containing Lactobacillus acidophilus and Mentha longifolia L. was studied during the refrigerated storage. Cheese starter cultures (1% w/v) and L. acidophilus (2% w/v) was inoculated to the milk together with M. longifolia L. (0.5 and 1% w/v) and S. platensis (0, 0.3, 0.5 and 0.8% w/v). Produced cheeses were stored at 4C for 45 days and microbial, textural and nutritional aspects were analyzed. PRACTICAL APPLICATIONSThis study may have practical applications in the production of enriched cheese feta as a fermented products which needs to elongation of shelf life and enrichment (especially in critical condition). The result showed that adding the Spirulina platensis biomass significantly increased (P < 0.05) the amount of iron, protein and hardness of probiotic feta cheese during the refrigerated storage at 4C. Also according to the result of the viability of probiotic bacteria, the positive effects of S. platensis were observed on the survival of Lactobacillus acidophilus during storage of cheeses. Lightness and redness decreased by increasing content of Spirulina, in contrast, b value (yellowness) increased.

The aim of this work is to study the impact of pea protein isolate (PPI) on the microstructural, textural, and rheological properties of bacteriologically acidified feta (BAF) cheese fortified with milk protein concentrate (MPC) during 30 days of storage. Various blends of MPC and PPI were mixed at levels of 12:0%, 10:2%, 9:3%, 8:4%, 7:5%, 6:6% (w/v dry basis), respectively. The results showed that substitution of MPC by PPI led to reduction G′ (storage modulus) and G″ (loss modulus), but the gain firmness, springiness, and gumminess were observed during the storage. Low PPI supplements (2% and 3%) did not have adverse effects on the sensory and textural characteristics. The images of microstructure indicated the homogenous and denser protein matrix networks, it was due to good cross‐linked protein matrix. However, a weak structure and more open network were observed at higher concentration of PPI (5% and 6%). Practical applications These days, there is a rapid increase in demand for legume proteins. Moreover, pea protein has a great potential so as to use in the food formulations as a substitution of animal proteins. For this purpose, PPI was used at different rates for producing BAF cheese fortified with MPC. The results showed that adding PPI and MPC changed the physicochemical properties of cheese samples and MPC could be replaced with 3% PPI in BAF cheese without the undesirable effects on the sensory and textural properties.