## 3 Results and Discussion
### Microbiological Analyses
In this study, all SHGCs exceeded the microbiological safety threshold of 10\({}^{7}\) CFU-g\({}^{-1}\), with _Ulva_ sp. exhibiting a lower microbial load (3.0 Log CFU-g\({}^{-1}\)) than _P. palmata_ (4.9 Log CFU-g\({}^{-1}\)). Although the AMB counts exceeded the limits established by INSA [49] (see Table S7 in Supplementary Materials), these guidelines refer to \"ready-to-eat foods\" in general and not  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Microbiological Analyses** & \multicolumn{2}{c}{**Seaweeds**} & \multicolumn{2}{c}{**Control**} & \multicolumn{2}{c}{**Supplemented Products**} \\ \cline{2-6}
**(Log CFU-g\({}^{-1}\)) [a]** & _P. palmata_ & _Ulva_**sp. ** & **SHGC-C** & **SHGC-PP** & **SHGC-U** \\ \hline _Enterococcus_ & \textless{}2 & \textless{}2 & 5.15 \(\pm\) 1.23 a  & 5.92 \(\pm\) 0.80 a  & 7.40 \(\pm\) 1.30 a [FOOTNOTE:a]Footnote a: Legend: SHGC-C = semi-hard goat’s cheese supplemented with _Ulva_ sp. _Palmata planta_; SHGC-U = semi-hard goat’s cheese supplemented with _Ulva_ sp. _Palmata planta_; SHGC-U = semi-hard goat’s cheese supplemented with _Ulva_ sp. _Palmata_; SHGC-U = semi-hard goat’s cheese supplemented with _Ulva_ sp. specifically to cheeses made from raw milk. It should also be noted that these microorganisms are predominantly Lactic Acid Bacteria (LAB), mainly of the genera _Lactococcus_ spp. and _Lactobacillus_ spp., which are naturally abundant in raw goat's milk [119]. Furthermore, EU Directive No. 92/46/EEC (for cheeses made from raw milk and from thermized milk) does not establish specific limits for this category of microorganisms [120]. Marine Agar Counts (MACs) ranged from 5.98 to 6.26 Log CFU\(\cdot\)g\({}^{-1}\). These results contrast with findings by [PERSON] et al. [6], where _Ulva lactuca_-supplemented cheese showed a significantly lower microbial load (2.99 \(\pm\) 0.35 Log CFU\(\cdot\)g\({}^{-1}\)) after 40 days of ripening. Mold counts were similar for SHGC-C and SHGC-PP, ranging from 3.08 to 3.52 Log CFU\(\cdot\)g\({}^{-1}\), whereas SHGC-U exhibited a marginally significant (\(p\)-value = 0.1) increase of approximately 2.0 Log units, surpassing the microbiological safety limit (>10\({}^{3}\) CFU\(\cdot\)g\({}^{-1}\)) defined by INSA [49]. In contrast, [PERSON] et al. [6] reported mold counts below 3 Log CFU\(\cdot\)g\({}^{-1}\) for cheese supplemented with _Ulva lactuca_. Direct seaweed counts showed that both _P. plantata_ and _Ulva_ sp. contained <2 Log CFU\(\cdot\)g\({}^{-1}\), indicating that _Ulva_ sp. was unlikely responsible for the elevated mold levels (5.26 Log CFU\(\cdot\)g\({}^{-1}\)) observed in SHGC-U. In the cheesemaking facility where the samples were produced, the routine production of cheeses, such as \"chevre\" and \"Camembert-style\", may have led to cross-contamination with molds belonging to the genus _Penicillium_ spp.--especially different varieties of _P. camemerti_. Yeast counts exhibited values consistent with levels reported for \"Xinotypi\" cheese [57]. Overall, yeast levels in the analyzed cheeses were higher than those reported by [PERSON] et al. [65] for \"Batzos\" cheese made from raw goat's milk in winter (2.44 Log CFU\(\cdot\)g\({}^{-1}\)) and spring (2.66 Log CFU\(\cdot\)g\({}^{-1}\)). Yeasts are recognized as secondary microflora in various cheeses [111; 121], contributing to ripening by synthesizing lipolytic and proteolytic enzymes that enhance aroma and flavor development [122]. Alongside molds, yeasts participate in the ripening process through lactic acid utilization, proteolysis, and lipolysis [65; 113]. Total coliforms and _Escherichia coli_ were detected at very low levels (<2 Log CFU\(\cdot\)g\({}^{-1}\)), except in dried seaweeds, where the levels were slightly higher. These results align with microbiological safety standards set by the UK Health Protection Agency (HPA) [48] and INSA [49], indicating that the studied cheeses were not contaminated during milking, transportation, storage, or production. Such contamination is a frequent concern in raw goat's milk cheesemaking [65].