Development of Innovative Mediterranean-Style Semi-Hard Goat’s Cheese Supplemented with Seaweeds (<i>Palmaria palmata</i> and <i>Ulva</i> sp.) and Its Characterization

Development of Innovative Mediterranean-Style Semi-Hard Goat’s Cheese Supplemented with Seaweeds (<i>Palmaria palmata</i> and <i>Ulva</i> sp.) and Its Characterization

The main objective of this study was the development of two semi-hard goat cheeses supplemented with <i>Palmaria palmata</i> and <i>Ulva</i> sp. with the aim of developing innovative food products, increasing the concentration of nutrients in these cheeses and familiarizing c...

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Bibliographic Details
Main Authors: Bruno M. Campos, Bruno S. Moreira-Leite, Abigail Salgado, Edgar Ramalho, Isa Marmelo, Manuel Malfeito-Ferreira, Paulo H. M. de Sousa, Adolfo Henriques, João P. Noronha, Mário S. Diniz, Paulina Mata
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Applied Sciences
Subjects:
semi-hard goat cheeses
seaweed supplementation
<i>Palmaria palmata</i>
<i>Ulva</i> sp.
physicochemical characteristics
microbiota characteristics
Online Access:https://www.mdpi.com/2076-3417/15/15/8232
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