Open access
Oct 2026
COMPARATIVE ASSESSMENT OF FERMENTATION PROPERTIES AND QUALITY CHARACTERISTICS OF FERMENTED PRODUCTS FROM PLANT-BASED MILK ALTERNATIVES
The growing demand for plant-based dairy alternatives has intensified research on their technological suitability for fermented product development. This study aimed to comparatively evaluate the fermentation behaviour and quality characteristics of cow’s milk and commercially available plant-based beverages, including...
Катерна М. Власенко, O. Kuznetsova, Олександр С. Матросов
· Food Science and Technology · 0 citations