ABSTRACT
Seaweeds are a food resource valued since early times. In recent years its global demand has grown significantly – food security is becoming a problem and the introduction of seaweeds in food is seen as being of major importance in economic, nutritional, health and environmental terms. This work describes the development, in a cheese factory, of dairy products enriched with seaweeds (Palmaria palmata, Porphyra spp. and Ulva spp.). Qualitative sensory evaluations of the dairy products were performed by a focus group. The cheese was evaluated as a moderately appealing product and suggestions were made for its improvement. Butter was extremely well accepted. A handmade packaging for butter, was developed using dry leaves of ‘Palha de Tabugo’ (Typha domingensis) resulting in an attractive and eco-friendly artisanal package. This work intends to contribute to increase the introduction of seaweeds in the Portuguese diet and to promote innovation in the artisanal sector. Keywords: Seaweeds, Dairy Products, Cheese, Butter, Artisanal Food
