The microalga Spirulina platensis is recognized for its high nutritional value, particularly in terms of protein and bioactive compounds, can be used to produce functional foods. aim this study was develop a novel Ricotta cheese fortified with different amounts spirulina powder (SRC) (0.25 , 0.5, 0.75, 1.0) g/100 g evaluate the effects on cheese’s physicochemical, sensorial, microbiological pro...
