## 3 Results and Discussion
### Microbiological Analyses  
The microbial load results are summarized in Table 5, with \(p\)-values detailed in Table S6 (see Supplementary Materials). While no significant variations were observed among the SHGC samples, the microbial counts for the seaweeds _P. pahmata_ and _Ulva_ sp. remained below the limit of quantification--i.e., less than 2 Log CFU-g\({}^{-1}\) for most analyzed microorganisms. Consequently, it cannot be concluded that the marginally higher microbial counts in the supplemented cheeses resulted from the added seaweeds. Instead, these slight differences are more likely attributed to the sensitivity of the analytical technique. Additionally, although microbial loads may be affected by freezing, the occasional impact of this process on certain microorganisms [105] was assumed to apply equally to all samples. It is worth mentioning that some studies on aged cheeses, such as \"Manchego\", have reported no significant changes in microbial counts of cheese samples subjected to freezing prior to analysis [106]. Therefore, freezing was not considered to compromise the comparative evaluation between the control and seaweed-supplemented cheees. Mean _Enterococcus_ counts did not exceed 6 Log CFU-g\({}^{-1}\). This microbial load is relatively low compared to raw goat's milk hard cheese \"Quesailla Arochena\" from the Aracena Mountains (Southwest Spain), which recorded 7.36 \(\pm\) 0.06 Log CFU-g\({}^{-1}\)[107], and \"Semicotto Caprino\" cheese from Southern Italy, which exhibited counts of 7.83 \(\pm\) 1.20 Log CFU-g\({}^{-1}\) after 30 days of ripening [108]. Similar _Enterococcus_ levels have been reported for the Greek goat's milk cheese \"Xinotypi\" [57]. Overall, the _Enterococcus_ activity in the studied samples was lower than the range (5.8-7.2 Log CFU-g\({}^{-1}\)) reported by [PERSON] et al. [109] for late-ripening cheeses in Mediterranean countries. Previous research has shown that _Enterococcus_ can persist and proliferate in hidden areas of milking machines and bulk tanks, leading to direct milk contamination [110], which subsequently transfers to cheese [111]. Additionally, _Enterococcus_ may enter the milk through direct contamination from animal feces [112]. These bacteria exhibit high resistance to adverse conditions, including elevated temperatures, high NaCl concentrations, and acidic environments [113]. Bacteria are widely distributed in raw-milk cheeses [110] and play a significant role in the ripening process and aroma development due to their caseinolytic and lipolytic activities, as well as diacetyl (2,3-butanedione) production via citrate metabolism [112]. _Enterococcus_ is particularly important in Mediterranean-style cheeses [111; 112], whereas in Northern European countries, its presence is often regarded negatively due to its role as an indicator of fecal contamination [112; 114]. Another potential concern is its ability to produce biogenic amines, which may have health implications [112]. Lactic Acid Bacteria (LAB) were the dominant microbial group, with counts slightly exceeding 7 Log CFU-g\({}^{-1}\)--lower than those reported for goat's milk cheeses from Cadiz and Malaga, Spain (9.01-9.38 Log CFU-g\({}^{-1}\)) [14], yet higher than the traditional Greek \"Batzos\" cheese after 30 days of ripening (6.72 Log CFU-g\({}^{-1}\)) [115]. As key components of the native microbiota in goat's milk, LAB play a crucial role in cheese ripening [15; 116]. Their influence on flavor development stems from their ability to (_i_) reduce oxidation-reduction potential, (_ii_) produce dicarbonyl compounds, and (_iii_) hydrolyze proteins [117]. These biochemical processes enhance key parameters such as aroma, flavor, texture, nutritional value, shelf life, and overall food safety [15; 118]. Aerobic Mesophilic Bacteria (AMB) were well represented across samples, with values comparable to those reported by [PERSON] et al. [6] for a cheese supplemented with _Ulva lactuca_ (8.91 Log CFU-g\({}^{-1}\)), with the control registering 8.89 Log CFU-g\({}^{-1}\).