Research Article Open Access

Cheese Analogues

Abstract

Cheese analogue or imitation cheese with its other name, mozzarella cheese analogue (MCA) is defined as products made milk, dairy fat and other ingredients namely protein in the presence of emulsifying salts by the use of particularly vegetable-originated different non-milk constituents under the influence of thermal and mechanical energy. Cheese analogue production is also, such as the production of other cheeses, heating, mechanical processing, cutting and emulsifying with salts. They are being preferred due to their cost-effectiveness and the simplicity of their manufacture. Due to textural and functional properties (easily meltable, cuttable, stretching etc.) cheese analogues are preferred especially in pizza products.

Abdullah Badem and Gürkan Uçar

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