Recent trends in the development of healthy and functional cheese analogues-a review
2022
Kamath, Rahul | Basak, Somnath | Gokhale, Jyoti
Cheese Analogue (CA) is the term that can be described as a cheese-like-product produced from the partial or complete substitution of components such as milk, milk fat, or milk protein and incorporation of vegetable-based substances as well as additives such as emulsifying salts, hydrocolloids, preservatives, acidifying agents and sometimes flavoring agents (sodium chloride, cheese flavoring, etc.). Based on the matrix involved and the ingredients used for formulating, these cheese analogues can be grouped as dairy (casein, caseinates, milk fat, etc.), partial dairy (casein, caseinates, soya oil, etc.), and non-dairy CAs (corn protein, soy protein, soy oil, etc.). The recent interest in vegan products and healthy alternatives has fueled the interest in the development of CAs. This review intends to give an up-to-date concise review of the recent trends in the development of healthy and functional CAs.
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