25
Participants
Start Date
September 10, 2018
Primary Completion Date
March 21, 2019
Study Completion Date
March 21, 2019
Cheddar cheese
The reference product is a commercial matured cheddar cheese
Blended and homogenized cheddar cheese
A blended and homogenized cheddar cheese (a spread) which, compared to the reference, has a minimal protein network and has smaller fat droplet
An analog milk
An anolog milk (i.e. milk with a cheese-like nutritional composition) which, compared to the reference, does not contain a protein network
An analog cheese
This analog cheese (a gel/yoghurt) is produced from the analog milk which, compared to the reference, has a protein network, however it is a network that differs from the reference
Department of Nutrition, Exercise and Sports, Frederiksberg
University of Aarhus
OTHER
Arla Foods
INDUSTRY
Anne Birgitte Raben
OTHER