## 1 Introduction
### Current Perspectives on Seaweed Supplementation in Cheeses  
Goat's milk production is a vital component of the rural economy in the Mediterranean and Middle Eastern regions [14; 15]. Within the European Union (EU), goat's milk production is primarily concentrated in Mediterranean countries with marginal pasture lands [14], particularly in Greece, Spain, France, and Italy [16]. In Portugal, annual goat's milk production is below 38,000 tons and has been declining [17], with most of the milk being processed into cheese [18]. During periods of high milk availability, semi-hard cheese is produced. This rennet-coagulated cheese has a cylindrical shape, a dry rind, and is often described as dry and salty with a mild flavor [18]. As an artisanal dairy product, it holds significant cultural heritage value in the Iberian Peninsula [19].  
In Portugal, goat's milk production is concentrated in three main regions: Beira Interior (28%), Alentejo (24%), and Ribatejo Oeste (19%) [17]. In Ribatejo Oeste, goat cheese hasbeen produced for approximately 30 years at Granja dos Monihos [20], which collaborated in the development of the cheeses for this study.  
Blended milk cheeses, combining goat's milk with ewe's milk, are commonly produced in Portugal. Notable examples include \"Amarelo da Beira Baixa\" (Castelo Branco), \"Picante da Beira Baixa\" (Castelo Branco), and \"Rabacal\" (Coimbra) [19]. However, \"Cabra Transmontano\", from the northern Portuguese region (Braganca and Vila Real), is one of the few traditional cheeses made exclusively from goat's milk [14; 19].  
Dairy foods are excellent carriers of a wide range of nutrients from various sources, contributing to the physiological and nutritional well-being of consumers [6; 21]. In recent years, supplementing dairy foods with seaweed and its extracts has emerged as a promising strategy to enhance their functional, nutritional, and organoleptic properties [13; 22; 23; 24]. Several studies have demonstrated the successful integration of seaweeds into various types of cheese [25]. However, as noted by [PERSON] [21] and [PERSON] et al. [6], scientific research on seaweed supplementation in dairy products remains limited. Additionally, the number of studies on goat's milk cheeses produced in EU countries does not reflect the sector's actual economic significance in each nation [14].  
[PERSON] & [PERSON] [26] investigated the incorporation of _Undaria pinnatifida_ and _Laminaria japonica_ at concentrations of 3%, 9%, and 15% in octage-type cheese. Their findings indicated improved textural properties (consistency and firmness) and increased mineral content (Ca, Fe, and Mg). Another study reported that dehydrated seaweed supplementation influenced the sensory characteristics of yogurt and quark cheese [21]. To develop a functional cheese, [PERSON] et al. [27] examined the effects of adding 2% _Palmaria palmata_ and _Saccharina longicurus_ to camembert-type cheese on antioxidant capacity (ORAC) and angiotensin I-converting enzyme (ACE) inhibitory activity. The results demonstrated that both seaweeds were nutritionally rich and exhibited bioactive properties. Notably, the cheese supplemented with _S. longicurus_ reached peak ACE inhibitory activity on day 10 of storage at 14 \({}^{\circ}\)C with 90% relative humidity.