Plant-based cream Cheese ǀ EQVEGAN

This video shows the production of plant-based cream Cheese including raw materials used in the preparation. The fermentation of the base mass modified the structure, thus the hard vegetable fats usually used in vegan Cheese-like products could be replaced with rapeseed oil. As seen in the video, flavoured vegan Cheese spreads were produced. In further development, one should concentrate on the choice of starter, increased protein content and flavourings.

This video has been prepared within the EQVEGAN project, which is an ERASMUS+ Sector Skills Alliance project. The full name of the EQVEGAN project is European Qualifications & Competences for the Vegan Food Industry and the project code is 621581-EPP-1-2020-1-PT-EPPKA2-SSA-EQVEGAN.

Video Duration: 00:04:23

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