The objective of this research was to determine the effect of the powdered Spirulina platensis on viability of cheese starter cultures, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, under refrigeration conditions. Retentate inoculated with the cheese starter cultures (1%w/v) and L.acidophilus (2%w/v) was enriched with Mentha longifolia L. (0.5 and 1%) and Spirulina platensis (0, 0.3, 0.5 and 0.8%). The samples of cheeses produced were stored at 4ºC for 45 days. The results showed the positive effect of S. platensis powder on the survival of Lactococcus strains during storage of cheese (P
