Table 4.

Studies on the application of microalgal biomass in cheeses.

Microalgae	Addition Rate	Physicochemical, Sensory, Rheology, Textural or Functional Characteristics	References
Chlorella vulgaris	1, 2 and 3% (w/w)	There were significant differences between the control and cheese analogue enhanced by 3% C. vulgaris biomass in all the chemical components (moisture, fat, carbohydrate and salt content). The microalgae protein and carbohydrates promoted the increase of firmness and the decrease of oil separation indexes of the cheeses.	Mohamed et al. [91]
Chlorella vulgaris	2, 4 and 6% (w/w)	The pH of the cheeses increased with the percentage of microalgae added. The addition of microalgae to the processed cheese increased the degree of meltability compared with the control sample before and after storage.	Tohamy et al. [92]
Arthrospira platensis	0.5, 1 and 1.5% (w/w)	The increase in the amount of microalgae led to a reduction in moisture and an increase in protein and fat content in soft cheese. Cheeses fortified with Spirulina showed higher values of β-carotene than then control.	Agustini et al. [78]
Arthrospira platensis	0.25, 0.5 and 1% (w/w)	There was an increase in the protein and fat content in supplemented samples compared to control. Cheeses with 0.25% and 0.5% incorporated Spirulina were mostly preferred by the panelists.	Bosnea et al. [93]
Arthrospira maxima	1, 2 and 3% (w/w).	pH of fortified samples decreased slightly compared to the control. Fat, protein and solid total content were increased in samples with 3% of microalgae. Antioxidant capacity was enhanced in supplemented samples at storage compared to the control. Overall acceptability had high scores for all treatments and control.	Mohamed et al. [94]
Arthrospira platensis	0.5, 1 and 1.5% (w/w)	Protein and ash content of enriched cheeses were not affected by microalgae addition. The L* values of Spirulina-fortified samples decreased by increasing microalgae concentration. Spirulina-fortified samples showed significantly lower degrees of hardness than the control, both at the beginning and end of storage.	Golmakani et al. [95]
Arthrospira platensis	0.5, 1 and 1.5% (w/w)	Fat and protein content of the supplemented cheeses was improved by microalgae addition compared to the control. The addition of microalgae to the cheese increased the phenolic compound and flavonoid content and also the antioxidant capacity.	Mohamed [96]