Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Anastasiia A. Ushkalova, Ru Zhao, Yu Gu, Cuina Wang, Tiehua Zhang
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Journal of Dairy Science
Subjects:
processed cheese
soy protein
pea protein
mung bean protein
plant-based dairy alternatives
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030225002085
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items