{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:31:46Z","timestamp":1760059906184,"version":"build-2065373602"},"reference-count":138,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2025,7,24]],"date-time":"2025-07-24T00:00:00Z","timestamp":1753315200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100014510","name":"European Maritime and Fisheries Fund","doi-asserted-by":"publisher","award":["MAR-01.03.01-FEAMP-0016","10.54499\/UIDB\/04378\/2020","10.54499\/UID\/50006\/2020","POCI-01-0145-FEDER-007265"],"award-info":[{"award-number":["MAR-01.03.01-FEAMP-0016","10.54499\/UIDB\/04378\/2020","10.54499\/UID\/50006\/2020","POCI-01-0145-FEDER-007265"]}],"id":[{"id":"10.13039\/100014510","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Applied Molecular Biosciences Unit (UCIBIO)","award":["MAR-01.03.01-FEAMP-0016","10.54499\/UIDB\/04378\/2020","10.54499\/UID\/50006\/2020","POCI-01-0145-FEDER-007265"],"award-info":[{"award-number":["MAR-01.03.01-FEAMP-0016","10.54499\/UIDB\/04378\/2020","10.54499\/UID\/50006\/2020","POCI-01-0145-FEDER-007265"]}]},{"name":"ERDF","award":["MAR-01.03.01-FEAMP-0016","10.54499\/UIDB\/04378\/2020","10.54499\/UID\/50006\/2020","POCI-01-0145-FEDER-007265"],"award-info":[{"award-number":["MAR-01.03.01-FEAMP-0016","10.54499\/UIDB\/04378\/2020","10.54499\/UID\/50006\/2020","POCI-01-0145-FEDER-007265"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>The main objective of this study was the development of two semi-hard goat cheeses supplemented with Palmaria palmata and Ulva sp. with the aim of developing innovative food products, increasing the concentration of nutrients in these cheeses and familiarizing consumers with seaweed-containing foods. The impact of seaweed addition was evaluated through physicochemical, microbiological, and organoleptic properties of the semi-hard goat cheeses. Carbohydrate content was relatively low, whereas the total lipid content was relatively high (particularly in semi-hard goat cheese supplemented with seaweeds). Crude protein content presented higher values in semi-hard goat cheese supplemented with Ulva sp. The semi-hard goat cheese supplemented with Ulva sp. shows increased levels of Ca, Fe, Mn, and Zn. Instrumental color and the textural parameters of semi-hard goat\u2019s cheese varied significantly with seaweed addition. Most of the microbiological load complies with the Portuguese (INSA) and the United Kingdom\u2019s (HPA) guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market. Additionally, the Flash Profile scores of semi-hard goat cheeses supplemented with seaweeds highlighted aroma and flavor complexity. Overall, this study confirms the potential of using seaweeds as a viable alternative to produce semi-hard goat cheeses with less pungency or goat milk flavor, making this product more pleasant and appealing to consumers sensitive to these sensory characteristics.<\/jats:p>","DOI":"10.3390\/app15158232","type":"journal-article","created":{"date-parts":[[2025,7,24]],"date-time":"2025-07-24T11:58:53Z","timestamp":1753358333000},"page":"8232","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development of Innovative Mediterranean-Style Semi-Hard Goat\u2019s Cheese Supplemented with Seaweeds (Palmaria palmata and Ulva sp.) and Its Characterization"],"prefix":"10.3390","volume":"15","author":[{"given":"Bruno M.","family":"Campos","sequence":"first","affiliation":[{"name":"UCIBIO\u2014Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisboa, 2829-516 Caparica, Portugal"},{"name":"LAQV-REQUIMTE\u2014Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal"},{"name":"Sumol Compal, Estrada Nacional, 118, 2080-023 Almeirim, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2624-0569","authenticated-orcid":false,"given":"Bruno S.","family":"Moreira-Leite","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE\u2014Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4499-7928","authenticated-orcid":false,"given":"Abigail","family":"Salgado","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE\u2014Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5389-1853","authenticated-orcid":false,"given":"Edgar","family":"Ramalho","sequence":"additional","affiliation":[{"name":"UCIBIO\u2014Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisboa, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5518-5338","authenticated-orcid":false,"given":"Isa","family":"Marmelo","sequence":"additional","affiliation":[{"name":"Division of Aquaculture, Seafood Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), 1495-006 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7985-963X","authenticated-orcid":false,"given":"Manuel","family":"Malfeito-Ferreira","sequence":"additional","affiliation":[{"name":"Linking Landscape, Environment, Agriculture and Food (LEAF) Research Center, Associated Laboratory TERRA, School of Agronomy (ISA), University of Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Paulo H. M.","family":"de Sousa","sequence":"additional","affiliation":[{"name":"Culture and Arts Institute, Federal University of Cear\u00e1, Campus Pici, Fortaleza 60020-181, CE, Brazil"}]},{"given":"Adolfo","family":"Henriques","sequence":"additional","affiliation":[{"name":"Granja dos Moinhos, Rua do Moinho 3, 2065-631 Ma\u00e7ussa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1515-4518","authenticated-orcid":false,"given":"Jo\u00e3o P.","family":"Noronha","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE\u2014Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1571-0366","authenticated-orcid":false,"given":"M\u00e1rio S.","family":"Diniz","sequence":"additional","affiliation":[{"name":"UCIBIO\u2014Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisboa, 2829-516 Caparica, Portugal"},{"name":"Associate Laboratory i4HB, Institute for Health and Bioeconomy, NOVA School of Science and Technology, NOVA University of Lisboa, 2819-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3271-7693","authenticated-orcid":false,"given":"Paulina","family":"Mata","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE\u2014Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,24]]},"reference":[{"key":"ref_1","unstructured":"United Nations (2019). 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