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 consumers with seaweed-co...

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Autors principals:	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:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-07-01
Col·lecció:	Applied Sciences
Matèries:	semi-hard goat cheeses seaweed supplementation <i>Palmaria palmata</i> <i>Ulva</i> sp. physicochemical characteristics microbiota characteristics
Accés en línia:	https://www.mdpi.com/2076-3417/15/15/8232
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