Imitation cheese

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. 

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Proteins. Proteias are especially significant ia imitation dairy foods with respect to nutritional and physical properties of the product (5). The relative significance of the nutritional quaUty of the proteia depends upon product type and the extent to which the product contributes to the total proteia iatake of a given population. Thus, proteia quaUty is extremely important ia imitation milk, significant ia imitation cheese, and less significant ia coffee whiteners and whipped toppiags. 

Proposed IDE standards for caseiaate are hsted ia Table 4. la most cases the sodium salt is preferred for emulsificatioa the calcium salt is preferred for imitation cheese. Caseia and caseiaates must be stored carefliUy and evaluated for flavor before use ia products. Improperly manufactured or stored caseia—caseiaate has a very stroag, musty off-flavor. Excessive fat coateat, high lactose and moisture contents, and high storage temperatures contribute to undesirable flavor development. 

Cheese. The evolution of imitation cheese has come from the substitution of milk components ia the development of filled and nondairy cheese and development of a synthetic cheese based on the Chinese food sufu, a form of tofu, which is based on soybean curd. 

Fig. 3. Schematic process flow diagram for an imitation cheese product having the following formulation dry ingredients, calcium caseinate (or rennet casein), 24.5 wt % tapioca flour, 3.0 wt % salt, 2.16 wt % adipic acid, 0.6 wt % vitamins and minerals, 0.1 wt % sorbic acid (mold inhibitor), 0.5 wt % fat—color blend, soybean oil hydrogenated to a Wiley melting point of 36°C, 21.3 wt % lactylated monoglycerides, 0.05 wt % red-orange coloring, 0.01 wt...

Other dairy substitutes have penetrated the U.S. market to the extent of 1% for fluid whole milk, 58% for creams, <1% for low-fat milk, 6—7% for cheeses, 10% for evaporated and condensed milks, and 2% for ice cream (30). About 60% of the substitute and imitation cheese sold in the United States is being used as the cheese material for pi22a (2). 

Considerable interest has been shown in uses of vegetable food proteins in cheese-type products. Attempts have been made to coprecipitate casein and vegetable protein in the typical vat process for making cheeses (35). Rhee (36) has found that up to 50% peanut protein isolate and 25% soybean isolate can be effectively substituted for sodium caseinate in the preparation of imitation cheeses. 

Guinee, T.P., Caric, M, Kalab, M. 2004a. Pasteurized processed cheese and substitute/imitation cheese products. In Cheese Chemistry, Physics and Microbiology. Vol. 1, Major Cheese Groups, 3rd edn (P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee, eds.), pp. 349-394, Elsevier Academic Press, Amsterdam. 

Nondairy shortenings are used to replace butter fat in applications such as imitation cheese, mellorine, an ice cream substitute, coffee whiteners, vegetable-oil-based whipped toppings, dip bases, milk analogs, etc. The solid fat index values... 

Pasteurized processed Cheese and cheese food Imitation cheese... 

Proteins can be concentrated by isoelectric precipitation, heat precipitation, alcohol precipitation, ultrafiltration, microfiltration, and freeze concentration. Numerous references report differences in function in relation to the method of concentration of the protein. Whey protein produced by acid-heat precipitation (lactalbumin) is essentially insoluble but shows high water binding capacity and for this reason is the whey protein of choice for baking and for formulation of cereal products [89]. The use of ultrafiltration instead of acid precipitation of soy protein provides products with quite different characteristics [108], However, caseinate produced via acid precipitation is nearly as suitable for the production of imitation cheese as is rennet casein produced by the action of chymosin on skim milk [88],... 

Melting properties Imitation cheese products, cheese spreads... 

Used in Imitation cheeses (vegetable oil, caseins/caseinates, salts and water)... 

Hokes, J. C., Hansen, P. M. T., and Mangino, M. E. (1989). Functional properties of commercial calcium caseinates for use in imitation cheese. Food Hydrocolloids 3,19-31. 

Casein is used to improve the desired properties of such diverse products as high protein chocolate [77], synthetic caviar [78], imitation cheese [79], macaroni [80], yoghurt [81], effervescent lemonade powders [82], ice cream, instant puddings and desserts [82] and simulated meat [83]. 

In contrast to the commonly encountered shrinkage in materials of plant origin, some gel materials - such as restructured fish muscle, imitation cheese, and restructured blue honeysuckle snacks containing starch - also display expansion. Figure 9.18 shows the typical expansion process of cheese containing starch during... 

Fig. 9.18 Dynamics of temperature increase (o), weight loss ( ) and degree of expansion (a) during microwave heating of imitation cheese samples (fat starch ratio = 0). Dashed vertical lines with arrows...

A nonuniform pillow-shaped expansion with open structure, such as potato cubes produced by microwave-enhanced spouted bed drying, restructured blue honeysuckle snacks containing starch produced by MWVD, and microwave-expanded imitation cheese (Arimi et al, 2008 Yan, 2011 Liu et al, 2009). 

Arimi, J. M., Duggan, E., O Riordan, E. D O Sullivan, M., Lyng, (. G 2010. Effect of moisture content and water mobility on microwave expansion of imitation cheese. Food Chem. 121 509-516. 

Table 1035. Typical formulation of imitation cheese (MozareUa type)...

Imitation cheeses made from flour Flours (wheat, malted barley, and soy) are the major ingredients of a line of newly developed, dried, imitation cheese products designed for institutional food service. The products contain from 15 to 19% of high quality protein because the flour proteins are complemented by those in the dried buttermilk, dried cheese, and dried whey ingredients. They may be stored at room temperature for up to a year without losing their quality. 

Sodium stearoyl lactylate (25-383-997) Dough conditlonet emulsifiet processing aid in baked products and in milk or cream substitutes, stabilizet snack dips, imitation cheeses, and dehydrated potatoes 21 CFR 172.846... 

Figure 1 MS-Nose monitoring of ions in the breath of a human while eating an imitation cheese. Molecular ion 145 was ethyl hexanoate 131 was isoamyl acetate and 107, benzaldehyde. All had been incorporated into the imitation cheese. (From Ref [21] with permission.)...

Chem. Descrip. Calcium sodium caseinate, spray dried Uses Solubilizer in foods (imitation cheese, bakery prods., frozen dairy desserts, health foods, nutritional drinks), phamnaceuticals, nutritional applies. 

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