## 2 Materials and Methods  
### Manufacture of SHGCs Supplemented with Seaweeds and Sampling Strategies  
The artisanal goat cheese was produced at the \"Granja dos Moinhos\" dairy plant (Macussa, Azambuja, Portugal; 39.19391, -8.86334) using a traditional local method. Raw goat milk (pH 6.8) from two local herds was heated to 32 \({}^{\circ}\)C and supplemented with 0.07% lamb renet extract (1:15,000 strength, 80% chymosin, 20% pepsin) (Biostar S.A., Toledo, Spain). No starter cultures were added. The cheeses used in this study were produced in a single batch per treatment condition. Thus, the results presented are based on triplicate sampling. After a coagulation period of 120 min, the curd was cut into small grains (\(\pm\)5 mm) and allowed to settle at the bottom of the vat. The whey was then removed. Following whey drainage, the curd was salted with 3% (\(w/w\)) fine salt (Vatel(r), Olhao, Portugal) and mixed with 2% (\(w/w\)) of seaweeds (_Palmaria palmata_ or _Ulva_ sp.). The mixture was shaped into steel molds (O 12 cm) and left at room temperature (\(\pm\)16 \({}^{\circ}\)C). After two days, the curds were removed from the molds and transferred to a refrigerated room (7-8 \({}^{\circ}\)C, \(\sim\)90% RH), where they were inverted daily during the 30-day ripening period. Three different types of semi-hard goat cheese were produced: (a) semi-hard goat cheese control (SHGC-C), (b) semi-hard goat cheese supplemented with _Palmaria palmata_ (SHGC-PP), and (c) semi-hard goat cheese supplemented with _Ulva_ sp. (SHGC-U) (Figure 1). After production, the SHGCs were transported to the laboratory in sterile containers and stored under appropriate conditions based on the requirements of subsequent analyses. A portion of the SHGCs was freeze-dried whole using a laboratory freeze-dryer (ScanVac Cool Safe 4 L, LaboGene, Lillerod, Denmark) at \(-\)50 \({}^{\circ}\)C and a pressure of 0.0005-0.002 mBar for 48 h. All SHGCs were vacuum-packed (Sammic SU316G, Azkoitia, Spain) in labeled polypropylene bags (90 \(\upmu\)m, 180 \(\times\) 300 mm, PA/PE, Sammic, Azkoitia, Spain). Some were refrigerated (4-6 \({}^{\circ}\)C), while others were fast frozen using liquid nitrogen and stored at \(-\)24 \({}^{\circ}\)C for later analysis. The dehydrated seaweeds were sourced from the Atlantic coastal waters and industrially air-dried by ALGAplus Ltd. (Ifhavo, Portugal), a certified producer operating under Integrated Multi-Trophic Aquaculture (IMTA) systems. The seaweeds were cultivated and processed by the company following standardized protocols for food-grade applications. As the seaweeds were commercially acquired, detailed procedures concerning harvesting, cleaning, and selection were managed exclusively by the supplier. Species identification and post-harvest processing were also under the company's responsibility. All samples were provided with proper labeling and certification for human consumption. The samples were ground into small pieces (1.7 \(\pm\) 0.65 mm for _Palmaria palmata_ and 1.4 \(\pm\) 0.44 mm for _Ulva_ sp.) using a mechanical grinder (Orbegozo BV 9600, Murcia, Spain). They were then subjected to UV irradiation (DNA/RNA UV-Cleaner Box, UVC/T-AR, Biosan, Riga, Latvia) for 48 h to prevent contamination before being vacuum-packed (Sammic SU-316G, Azkoitia, Spain) in polypropylene bags. Seaweed samples were stored  
Figure 1: Representative image of semi-hard goat’s cheese supplemented with seaweeds. From left to right: semi-hard goat cheese control (SHGC-C); semi-hard goat cheese supplemented with _Palmaria palmata_ (SHGC-PP); and semi-hard goat cheese supplemented with _Ulva_ sp. (SHGC-U). The image was processed using AI-based tools to enhance visual clarity. These modifications were aesthetic only and did not alter the scientific content of the image. at room temperature for up to three days before being used in the cheese production and then refrigated (4-6 \({}^{\circ}\)C) for further analysis. _Ulva_ sp.