HIGHLIGHTS
- who: Acta Alimentaria et al. from the DepartmentIstván University have published the research: and, in the Journal: (JOURNAL) of 20/02/2020
- what: Ingredients of plant origin used in these products are cheaper; therefore, the main reason for dairy analogue production is cost-effectiveness.
SUMMARY
There are also sour cream analogues that are made exclusively from vegetable sources. Substitution of highly valuable milkfat with vegetable fats affects not only the price of the product, but technological aspects should be considered, too. Industrially produced trans fatty_acids were proved to greatly contribute . . .
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