Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties
ABSTRACT: The increasing demand for plant-based dairy alternatives, driven by sustainability and health concerns, has driven the development of hybrid processed cheeses (PC) that incorporate plant proteins. This study investigates the effects of replacing 5% of the dairy component (Mozzarella cheese...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030225002085 |
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