Improving the quality of cheese alternatives

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Scientists are working to produce plant-based cheese with all the characteristics of real cheese, but with better health benefits. To create a cheesy product with the same texture as the real thing, they looked at a variety of physical attributes such as the melting, stretching, and oil-release upon grilling and heating and studied isolates from three proteins and how they interacted with the oil and with the starch matrix of the cheese alternative. Using a blend of sunflower and coconut oil decreased the saturated fat content of the cheese, creating a healthy and sustainable alternative to dairy cheeses and other plant-based cheeses.

https://publishing.aip.org/publications/...ernatives/

[4]

Thanks for sharing