ServicenavigationHauptnavigationTrailKarteikarten

Forschungsstelle
INNOSUISSE
Projektnummer
51440.1 IP-LS
Projekttitel
High protein plant-based semi-hard cheese (PBC): Sustainable production by a traditional dairy company through alternative raw materials and technology
Projekttitel Englisch
High protein plant-based semi-hard cheese (PBC): Sustainable production by a traditional dairy company through alternative raw materials and technology

Texte zu diesem Projekt
 DeutschFranzösischItalienischEnglisch
Kurzbeschreibung
Anzeigen
-
-
Anzeigen
Abstract
Anzeigen
-
-
-

Erfasste Texte


KategorieText
Kurzbeschreibung
(Deutsch)
High protein plant-based semi-hard cheese (PBC): Sustainable production by a traditional dairy company through alternative raw materials and technology
Kurzbeschreibung
(Englisch)
High protein plant-based semi-hard cheese (PBC): Sustainable production by a traditional dairy company through alternative raw materials and technology
Abstract
(Deutsch)
In response to the increasing demand for more sustainable and nutritious foods, Emmi in collaboration with HES-SO VS, aims to improve the overall quality of PBC using plant proteins from pulses as the basic raw material and transform it by all-in-one processing on a twin screw extruder platform.