The main goal of this study, led by 3rd-year bachelor Food Technology students, was to find out how the flavour compounds in cheese can be formed in non-dairy cheeses made with a plant-based material. The focus was a semi-hard creamy cheese in which the overall flavour is described as rather mild, creamy and neutral.
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
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