Conference Agenda
Overview and details of the sessions of this conference. Please select a date or location to show only sessions at that day or location. Please select a single session for detailed view (with abstracts and downloads if available).
Please note that all times are shown in the time zone of the conference. The current conference time is: 24th Aug 2026, 05:32:09am America, Santiago
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Daily Overview |
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22F: Agriculture & Food Virtual location: VIRTUAL: Agora Meetings | |
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10:36am - 10:44am
Comparative Evaluation of Proximate Composition, Fatty Acids, and Color Attributes of Conventional Cheeses and Plant-Based Cheese Analogues Departamento de Agroindustria, Universidad Zamorano, Honduras This study conducted a comparative physicochemical analysis of traditional dairy cheeses (Cheddar, Mozzarella, and Parmesan) and their plant-based analogues. Compositional analysis included moisture, ash, organic matter, protein content and fatty acid profiling. Physical analysis included color (CIE L*a*b*). Results revealed significant differences; dairy cheeses exhibited higher protein (19.36–29.35% vs. 1.93–2.24%), lower moisture (31.02–48.70% vs. 46.30–48.61%), and distinct fatty acid profiles dominated by palmitic acid (35.93–37.49%). Plant-based analogues showed uniform moisture and high lauric acid content (24.76–25.03%). Compositional disparities highlight that plant-based alternatives, while visually similar, lack protein and exhibit higher sodium content. These findings inform consumer choices and product development for sustainable cheese analogues. | |