Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based anal...

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Bibliographic Details
Main Authors: Erin C. Short, Amanda J. Kinchla, Alissa A. Nolden
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
non-dairy cheese
soy-based cheese
sensory evaluation
consumer acceptance
Online Access:https://www.mdpi.com/2304-8158/10/4/725

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