Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market

Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market

The increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products. This study presents the first comprehensive benchmarking of commercially available plant-based cheese analogue (PBCA) products in the Irish marke...

Full description

Saved in:
Bibliographic Details
Main Authors: Farhan Ali, James A. O’Mahony, Maurice G. O’Sullivan, Joseph P. Kerry
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
plant-based cheese
dairy cheese
microstructure
meltability
rheology
texture
Online Access:https://www.mdpi.com/2304-8158/14/15/2701
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/15/2701

Similar Items