International Journal of Innovative Approaches in Science Research
Abbreviation: IJIASR | ISSN (Print): 2602-4810 | ISSN (Online): 2602-4535 | DOI: 10.29329/ijiasr

Review article | International Journal of Innovative Approaches in Science Research 2021, Vol. 5(4) 263-275

Cheese-Algae Interactions

Ichrak Mesloub & Seyhun Yurdugül

pp. 263 - 275   |  DOI:

Published online: December 31, 2021  |   Number of Views: 25  |  Number of Download: 80


Algae are  everywhere in this planet. They have been used in a wide variety of industries because of unique chemical composition and high concentration of bioactive substances. The agar, alginate and carrageenan are products which come from the gelling, thickening and stabilizing properties of algae. In addition algae is considered to be an important supplement and an additive to handy foods. They are also added up to products of fish and oils, to promote their quality, as well as to meat products like steaks, pastry , frankfurters and sausages.  Algae is also used in grain products and their derivatives , like bread, pasta and flour. Because of their critical characteristics algae plays a role in the fermented functional food structure. The majority of fermented products made with algae are dairy products and their derivatives. Mixed fermented products, which contain an intensive population of lactic acid bacteria and algae, contain biologically active metabolites of natural origin, which enables not only the creation of high-nutrient products, but also the creation of a novel types of fermented food.

Keywords: Cheese, Algae, fermentation , dairy products

How to Cite this Article?

APA 6th edition
Mesloub, I. & Yurdugul, S. (2021). Cheese-Algae Interactions . International Journal of Innovative Approaches in Science Research, 5(4), 263-275. doi: 10.29329/ijiasr.2021.414.7

Mesloub, I. and Yurdugul, S. (2021). Cheese-Algae Interactions . International Journal of Innovative Approaches in Science Research, 5(4), pp. 263-275.

Chicago 16th edition
Mesloub, Ichrak and Seyhun Yurdugul (2021). "Cheese-Algae Interactions ". International Journal of Innovative Approaches in Science Research 5 (4):263-275. doi:10.29329/ijiasr.2021.414.7.

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