Palapoodi, Soujanya2023-07-032023-07-032023https://hdl.handle.net/1813/113317Plant-based cheese has gained significant popularity due to its potential for reduced environmental impact and growing consumer demand for plant-based alternatives. However, replicating the desirable functionality of traditional dairy-based cheese poses several challenges. This review aims to explore the challenges associated with ingredient functionality in plant-based cheese production, including ingredient interactions and the processes involved. It also proposes three potential solutions to address these challenges. Each solution is supported by relevant literature to justify its feasibility.Attribution-NonCommercial 4.0 Internationaldissertation or thesis