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The microalga  Spirulina platensis  is recognized for its high nutritional value, particularly in terms of protein and bioactive compounds, and can be used to produce functional foods. The aim of this study was to develop a novel functional Ricotta cheese fortified with different amounts of spirulina powder (SRC) (0.25 , 0.5, 0.75, and 1.0) g/100 g cheese and to evaluate the effects on the cheese’s physicochemical, sensorial, and microbiological properties over a 21- day storage period at 5°C.  Spirulina platensis  had 70.4, 5.02, 6.77, 5.43, and 12.06 g/100 g (as drymatter) for protein, lipids, ash, fiber, and carbohydrate, respectively. It also had a high concentration of bioactive compounds, including 240.50 mg (as Gallic acid equivalents/100 g) of phenolic compounds and 30.79 mg/100 g of β-carotene. Ricotta cheese fortified with spirulina powder had a significant increase in protein, fat, ash, fibers, carbohydrates, and mineral contents. The total phenols, β-carotene, and 2,2-Diphenyl-1-picrylhydrazyl scavenging capacity of SRC also increased when compared with control. The textural properties of SRC cheese were improved, and it exhibited a more attractive color and desirable microstructure. The number of aerobic bacteria increased in SRC cheese, while no yeasts or mold were detected in all fresh cheese samples, but they appeared on the 14 th  day for the control sample and on the 21 st  day for the Ricotta cheese fortified with spirulina powder sample. Coliform bacterial cells were not observed in all fresh cheese or during storage. The addition of 0.75 g/100 g dry-solids SPP is found to be optimum in terms of color and other sensorial properties.

Functionalization of Ricotta cheese with powder of spirulina platensis : physicochemical, sensory, and microbiological properties