Food chemistryCheeseLactobacillalesTastePlant ProteinsAnimals
Hybrid plant-dairy cheese: Effects of lactic acid bacteria and plant proteins on composition, proteolysis, and flavor profile.
Huabin Luo, Simen Akkermans, Wim Engels, Simon Jacobs, Herwig Bachmann, Jan F M Van Impe, Marjon H J Wells-Bennik
Published: 202510.1016/j.foodchem.2025.146804
Abstract
In the search to improve the sustainability of the food supply chain, the market for plant-based cheese analogs is growing. However, sensory defects, particularly related to flavor, remain a challenge. Here we developed a hybrid plant-dairy cheese th…
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