Chemical Value Improvement Of Cheese By Adding Algae In Sulaymaniyah District

Abstract

The purpose of this research was to examine how the addition of algae to cheese may enhance its chemical value in the Sulaymaniyah area. Nutritional value, flavor, and microbiological quality of algae-infused cheese were all evaluated. Protein and mineral content were found to be significantly increased, while fat and carbohydrate content were found to be substantially unaffected, when algae was added to cheese. According to sensory testing, the cheese infused with algae had a good scent and flavor and had a similar texture to regular cheese. No dangerous microorganisms were found in the microbial examination, further proving that the cheese infused with algae was safe to eat. Taken together, these results imply that incorporating algae into cheese is a viable option for increasing its nutritional content without sacrificing its flavor or safety.