Effect of Spirulina Powder on Physical and Chemical Composition of Yoghurt Produced from Milk of Different Somatic Cell Counts

Processing of high somatic cell count (SCC) milk can negatively affect dairy product quality. Spirulina has highly nutritive ingredients and has recently been incorporated into the food industry. In this study, yoghurts were produced from two batches of milk [low SCC and high SCC milk using the California Mastitis (CMT)] which were subjected to chemical examination to detect the effect of high SCC on milk composition and fortified with different concentrations (0.25, 0.5, and 1%) of Spirulina powder (SPP). Yoghurt samples were subjected to chemical (using the MilkoscanTMFT1 system), physical, and sensory examination. The results revealed that the addition of SPP decreased the coagulation time, syneresis, and pH values. The compositional parameters (fat, protein, TS, and SNF%) increased with the addition of SPP in both low-SCC and high-SCC-fortified yoghurts. The results of sensory evaluation concluded that 0.25% Spirulina enriched yoghurt received better scores regarding all sensory attributes. In conclusion the enrichment of yoghurt with 0.25% spirulina powder can improve the nutritional quality of yoghurt without interfering with its sensory properties.