Cheese analogues

Cheese Products (PCPs) and Analogue Cheese Products (ACPs)... 

Increasing the degree of emulsification of fat in pasteurized processed, and analogue, cheese products (by selective use of emulsifying salts and extending the duration of processing) also leads to a marked reduction in flowability (Rayan et al., 1980) and loss of fluidity, as reflected by a decrease in the loss tangent (tan 8) at 80°C (Neville, 1998). 

Imitation cheese (analogue cheese) is mainly found in North America. They are made of protein (mostly milk protein), fat (mostly hardened vegetable fat), water, and stabilizers by using processed cheese technology. A typical formulation is shown in Table 10.35. 

There are no universally accepted definitions of substitute dairy foods, which are referred to as imitations, simulates, substitutes, analogues, and mimics and are associated with terms such as filled, nondairy, vegetable nondairy, and artificial milk, cheese, etc. The term nondairy has been used indiscriminately to describe both imitation dairy products and products legally defined as not being imitation dairy products. Dairy substitutes can be divided into three types those in which an animal or vegetable fat has been substituted for milk fat those that contain a milk component, eg, casein [9000-71-9] or whey protein and those that contain no milk components (see Milk and milkproducts). The first two types make up most of the substitute dairy products. 

Casein may be coagulated and recovered as rennet casein by treatment of milk with selected proteinases (rennets). However, one of the caseins, K-casein, is hydrolysed during renneting and therefore the properties of rennet casein differ fundamentally from those of acid casein. Rennet casein, which contains the colloidal calcium phosphate of milk, is insoluble in water at pH 7 but can be dissolved by adding calcium sequestering agents, usually citrates or polyphosphates. It has desirable functional properties for certain food applications, e.g. in the production of cheese analogues. 

The main attributes required of cheese analogues used in pizzas are meltability and stretchability flavour is provided by other ingredients of the... 

Figure 10.30 Typical protocols for the manufacture of cheese analogue from rennet casein.

Marshall, R.J. (1989). Composition, structure, rheological properties and sensory texture of processed cheese analogues. J. Sci. Food Agric. 50, 237-252. 

Neville, D.P. 1998. Studies on the Melting Properties of Cheese Analogues. M.Sc. thesis, National University of Ireland, Cork. 

Lactic acid can be produced by fermentation of starch wastes or cheese whey.29 It has also been prepared from ethylene, carbon dioxide, and water using a Pt/Sn/Si02 catalyst.30 It can be converted to an analogue of maleic anhydride by a two-step oxidation (12.10).31... 

Rennet casein is insoluble in water or alkali but can be solubilized by treatment with polyphosphates. Most rennet casein is used in the manufacture of cheese analogues, the recipe for which includes calcium chelators, e.g. polyphosphates (Chapter 10). 

The use of nitrates and nitrites in cured meat products must comply with the provisions set out in Directive 2006/52/EC, which amends Directive 95/2/EC on additives other than colours and sweeteners. Currently authorised as food additives are sodium and potassium nitrites and sodium and potassium nitrates that may be sold only in a mixture with salt or a salt substitute. The indicative ingoing amount of potassium and sodium nitrites that are authorised for use are 150mg/kg and the residual amount is 50mg/kg (KNOj) in non-heat-treated, dried meat products, 100 mg/kg (NaNOj) in other cured meat products, canned meat products and 175 mg/kg (NaNOj) in cured bacon. The indicative ingoing amount of potassium and sodium nitrates is 300 mg/kg in all cured products and the residual amount in cured and canned meat products is 250 mg/kg, in pickled herring and sprat 200 mg/kg and in hard, semi-hard and semi-soft cheeses and dairy-based cheese analogues 50 mg/kg. 

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