About this document
Plant-Based Cream Cheese Development by ashbad9 is a document available to read on EtoBox.
This research focuses on developing a new plant-based cream cheese spread using soya cheese and various plant-based yogurts, assessing consumer acceptance through sensory evaluation. The study found that the spread made with soya yogurt received the highest preference score, with 81% of respondents accepting the product primarily for its taste and plant-based nature. The findings suggest that the developed spread has improved sensory attributes compared to previous formulas, indicating a successful alternat
- Author
- ashbad9
- Language
- EN