Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt...

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Bibliographic Details
Main Authors: Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Giovanni Barone, Kristian Albersten, Lilia M. Ahrné, Egon Bech Hansen, Claus H. Bang-Berthelsen
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Fermentation
Subjects:
cheese
plant based
sustainability
hybrid cheese
fermentation
lactic acid bacteria
Online Access:https://www.mdpi.com/2311-5637/9/7/667

Internet

https://www.mdpi.com/2311-5637/9/7/667

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