Patrick Oconnell
Imitation cheese, also known as cheese alternatives, is a product used as a culinary replacement for cheese. It is usually made by blending other fats or proteins and is commonly used in convenience foods. Vegan cheese, for example, is made from soybeans, rice, almonds, nutritional yeast, and other non-dairy ingredients. It is a popular option for those who are lactose intolerant or have a dairy intolerance. The texture and functionality of imitation cheese are determined by factors such as starch concentration, fat emulsification, and melting properties.
Characteristics of imitation cheese:
| Characteristics | Values |
|---|---|
| Texture | Determined by starch concentration |
| Hardness | Increases with increasing starch concentration |
| Fat droplet size | Larger fat droplets indicate reduced fat emulsification |
| Melting properties | Correlated to microstructural stability by determining the fat emulsification |
| Flowability | Measured by end apparent cooked viscosity |
| Moisture content | Approximately 48.2% to 49.0% |
| pH | Not mentioned |
| Ingredients | Soybeans, rice, almonds, nutritional yeast, nut milk, vegetable oil, and other non-dairy ingredients |
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What You'll Learn
Imitation cheese for lactose intolerance
Imitation cheese, also known as cheese analogues or cheese alternatives, is a culinary replacement for cheese. It is often used in convenience foods and includes vegan cheese and some dairy-containing products that do not qualify as traditional cheeses, such as processed cheese.
Vegan cheese is a suitable option for those with lactose intolerance. It is made from non-dairy ingredients such as soybeans, rice, almonds, and nutritional yeast. These vegan cheeses may be lower in fat compared to dairy cheese, are cholesterol-free, and are often a source of soy protein and isoflavones. Many vegan cheese options also have calcium added.
Imitation cheese can be made without emulsifying salts by using a combination of culture-based acid curd and micellar casein concentrate (MCC). The moisture content and pH of imitation cheese can be controlled during production, and the melting properties are influenced by the microstructural stability and fat emulsification. Starch modification can improve emulsification and stability upon melting, with higher starch concentrations resulting in harder and more rigid imitation cheeses.
Imitation cheese products provide a wide range of options for those with lactose intolerance. For example, if you are looking for an imitation cheddar cheese, there are over a hundred vegan cheddar cheese options available that are dairy-free and suitable for lactose intolerance. Similarly, there are various imitation herb cheese options available that are vegan and lactose-free.
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Vegan cheese ingredients
Vegan cheese is made from plant-based ingredients and is free from any animal products. It is usually made from nuts, seeds, soy, tapioca, oils, or other ingredients.
Some of the most common ingredients in vegan cheese include:
- Nuts: Cashews are a popular choice for their relative creaminess and can be blended into a paste and then fermented. Cashew-based cheeses may be healthier than some dairy cheeses as they tend to be lower in saturated fat. However, relying heavily on cashews creates ethical concerns about farmer safety and working conditions. Macadamia nuts are another option.
- Vegetable Oils: Coconut oil is a common ingredient in vegan cheese as it is solid at room temperature and liquid at higher temperatures, which helps the cheese melt. Other oils used include olive oil, canola oil, and palm oil.
- Vegetable Proteins: Soy is a common ingredient in vegan cheese.
- Thickeners: These help to create a cheese-like consistency. Common thickeners include agar, tapioca, peas, arrowroot, carrageenan, and xanthan gum.
- Flavour Enhancers: These include nutritional yeast, garlic, onion powder, salt, lemon juice, and spices.
Ingredients:
- 1 can of coconut milk
- 1/2 cup hot water
- 2 tablespoons agar agar powder (or 6 tablespoons of flakes)
- 2 tablespoons nutritional yeast
- 1 1/4 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
Instructions:
- Pour the coconut milk into a saucepan. Add 1/2 cup of hot water to the empty can to melt the remaining coconut milk and add this to the pan.
- Add all remaining ingredients to the saucepan and stir with a whisk.
- Cook over medium heat, stirring frequently, until it boils.
- Turn down the heat and stir constantly for about 6 minutes until the mixture is very smooth.
Vegan cheese can also be made with other types of plant-based milk, such as soy, oat, or rice milk, and various spices and herbs can be added for extra flavour.
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Imitation cheese microstructure
The microstructure of imitation cheese is a topic that has been explored in several studies, with a focus on understanding the relationship between its microstructure and functionality. The objective of one particular study was to investigate the impact of shifting from a protein-dominated continuous phase to a starch-dominated one. This shift is significant because it affects the texture and melting properties of imitation cheese.
The texture of imitation cheese is determined by starch concentration, and modifications to this starch can improve emulsification and stability upon melting. By replacing casein with chemically modified starch, researchers can observe the impact of imitation cheese microstructure on its melting properties and texture. This was done through a confocal laser scanning microscopy approach, which visualised the complex structures of imitation cheese containing starch, protein, and fat.
Another study focused on developing a process to produce imitation Mozzarella cheese (IMC) without using emulsifying salts. This was achieved by using a combination of culture-based acid curd and micellar casein concentrate (MCC). The formulations targeted specific composition percentages for moisture, fat, protein, and salt content. The study found that IMC could be made without emulsifying salts by using a 2:1 ratio of protein from acid curd to MCC, with no significant differences detected in moisture content or viscosity.
The hardness and rigidity of imitation cheeses are also influenced by starch concentration, with higher starch concentrations resulting in increased hardness. Larger fat droplets indicate reduced fat emulsification, and the use of emulsifying starch can decrease fat droplet size. This research provides valuable insights into the predictors of imitation cheese functionality, demonstrating a correlation between melting properties and microstructural stability.
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Imitation cheese melting properties
Imitation cheese, also known as cheese alternatives, is made from blending other fats or proteins and used in convenience foods. They are usually dairy-free and suitable for those who are lactose intolerant. Vegan cheese, for example, is made from soybeans, rice, almonds, nutritional yeast, and other non-dairy ingredients.
The melting properties of imitation cheese are influenced by its microstructural stability, which is determined by fat emulsification. The size of fat droplets impacts the melting behaviour, with larger fat droplets resulting from reduced fat emulsification. This leads to an increase in the area of melted cheese. Starch concentration also plays a role in the melting behaviour of imitation cheese, with higher starch concentrations resulting in increased hardness and rigidity.
Imitation cheese with a higher cooked viscosity tends to have better melting characteristics. The end apparent cooked viscosity refers to the flowability of the cheese when completely melted. In a study on imitation mozzarella cheese (IMC), the cooked viscosity of IMC made with a 2:1 ratio of protein from acid curd to micellar casein concentrate (MCC) was higher than the control IMC, indicating improved melting characteristics.
The moisture content of imitation cheese can also impact its melting properties. While the moisture content of IMC is typically targeted at around 49%, there may be slight variations in the actual moisture content due to evaporation during the cooking process. However, the difference in moisture content between the control and the 2:1 formulation of IMC was not found to be significant in one study.
Overall, the melting properties of imitation cheese are influenced by factors such as fat emulsification, starch concentration, cooked viscosity, and moisture content. These factors collectively contribute to the microstructural stability of the cheese, determining its melting behaviour.
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Imitation cheese manufacturing
Imitation cheese, also known as cheese alternatives, is a product used as a culinary replacement for cheese. They are usually made by blending other fats or proteins and are used in convenience foods. The category includes vegan cheese as well as some dairy-containing products that do not qualify as traditional cheeses, such as processed cheese.
Vegan cheese is made from soybeans, rice, almonds, nutritional yeast, and other non-dairy ingredients. It is aimed at vegans and those wanting to avoid animal products for moral, environmental, religious, or health reasons, including lactose intolerance. Vegan cheeses may be lower in fat compared to dairy cheese, are cholesterol-free, and are often a source of soy protein and isoflavones. Many have calcium added. Several brands melt similarly to dairy cheese, while others stay mostly firm or melt only when grated.
The texture of imitation cheese is determined by starch concentration and not the emulsion of fat. The hardness and rigidity of imitation cheeses increase with increasing starch concentration. Larger fat droplets indicate reduced fat emulsification, and an emulsifying starch decreases the fat droplet size and enables the production of imitation cheese with total casein substitution.
Imitation mozzarella cheese (IMC), for example, can be manufactured without emulsifying salts using a combination of culture-based acid curd and micellar casein concentrate (MCC). The formulations are targeted to produce IMC with 49.0% moisture, 20.0% fat, 18.0% protein, and 1.5% salt. The actual moisture content was approximately 48.2-48.3%. The end apparent cooked viscosity of IMC is around 5711.0-7500.0 cP, referring to the cheese's flowability when completely melted. The melting characteristics of IMC made with and without emulsifying salts are similar.
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Frequently asked questions
Imitation cheese is a product used as a culinary replacement for cheese. It is usually made by blending other fats or proteins and is used in convenience foods.
Imitation cheese can be made from soybeans, rice, almonds, nutritional yeast, and other non-dairy ingredients. It is aimed at vegans and those wanting to avoid animal products for moral, environmental, religious, or health reasons.
The texture of imitation cheese is determined by starch concentration, whereas regular cheese is determined by the emulsion of fat. The hardness and rigidity of imitation cheese increases with higher starch concentration.
Some examples of imitation cheese include vegan cheddar, feta, and herb cheese. Imitation mozzarella, or IMC, is also a popular alternative that can be made without emulsifying salts.
