20.500.12556/RUL-168041 Can plant-based cheese substitutes nutritionally and sensorially replace cheese in our diet? Plant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nutritional and sensory quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’ purchased on the Slovenian market. The quality was checked using chemical and sensory analysis. When the results of chemical analysis were compared with the nutritional composition of a semi-hard type of cheese, the plant-based cheese substitutes differed greatly. On average, they contained 60 times less protein, 8 times less calcium and 50% more salt per 100 g of product. Considering median values, plant-based substitutes had 200 times less protein, 40 times less calcium, and 58% more salt compared to cheeses. The fatty acid composition was less favourable when compared to a regular semi-hard type of cheese: 50% more saturated fatty acids, almost five times less monounsaturated fatty acids, and only one third of the polyunsaturated fatty acids per 100 g of product, respectively, but no trans fatty acids. Despite some sensory deficiencies (absence of eyes; crumbly, granular, and tough texture; discordant, fatty, and salty taste; foreign odour and pale colour), the sensory quality in this product category was acceptable overall. More research should be conducted in this area to minimise the knowledge gaps in the nutritional composition and sensory quality of plant-based cheese substitutes. dairy substitute plant-based cheese fatty acid composition sensory quality nutritional value živila rastlinski nadomestki sira senzorične lastnosti prehranska vrednost maščobnokislinska sestava true false true Angleški jezik Slovenski jezik Članek v reviji 2025-03-26 15:10:49 2025-03-26 15:10:53 2025-03-27 03:56:21 0000-00-00 00:00:00 2025 0 0 17 str. iss. 5, art. 771 Vol. 17 2025 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637.38:641.1:543.2/.9 2304-8158 10.3390/foods14050771 227196163 RAZ_Canzek_Majhenic_Andreja_2025.pdf RAZ_Canzek_Majhenic_Andreja_2025.pdf 1 722B2066DA1DC7A19E7D9296AD426953 be604cb366184589077715065769346fbb2aa0953bc69d240f373b73d8a13180 b4f370dd-0a4b-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=201029 https://www.mdpi.com/2304-8158/14/5/771 1 18e1fcda-0a4b-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=201027 Biotehniška fakulteta 0 0 0