Enhanced Cheddar Cheese with Edible Seaweed (Eucheuma cottonii)

Cheddar cheese, one of the earliest and most commercially significant dairy products, provides an excellent platform for functional food innovation due to its stable matrix and widespread consumer acceptance. This study explores the incorporation of Eucheuma cottonii, a nutrient-rich red seaweed, into Cheddar cheese and evaluates its effects on physicochemical properties during refrigerated storage. The research also aims to promote sustainable use of local marine resources and support the livelihood of seaweed farmers in Sri Lanka’s coastal regions. Cheddar cheese was manufactured using buffalo milk, with seaweed extract incorporated at three concentrations: 1%, 3%, and 5% (v/v). A control sample without seaweed was also prepared. Over a four-week storage period, pH, titratable acidity, and protein content were monitored. Results showed a significant increase in pH values in seaweed-fortified samples compared to the control, with the 5% treatment exhibiting the highest values. This suggests that seaweed components may provide buffering capacity and influence microbial activity during ripening. Titratable acidity decreased across all treatments, with the 1% seaweed cheese showing the highest acidity at week four. Protein content declined over time, but the 3% seaweed treatment maintained the highest protein levels throughout storage. Cheese yield was not significantly affected by seaweed addition; however, the 1% treatment displayed the highest average yield. Although no sensory evaluation was conducted, the 1% seaweed cheese exhibited the most favorable combination of pH, acidity, and protein retention, indicating improved overall quality. This study demonstrates that seaweed-fortified Cheddar cheese is both technologically feasible and strategically beneficial. It offers a value-added dairy product that enhances nutritional properties while providing economic support to Sri Lanka’s seaweed industry. Future research should investigate consumer acceptance, sensory properties, and long-term storage behavior to further develop this functional food innovation.