A concise review on current trend of replacing fat in the development of non-dairy cheese analogues

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-10-16 DOI:10.1007/s10068-024-01729-3

Amrita Ray, Moumita Dev, Moumita Das

引用次数: 0

Abstract

Cheese is one of the most liked milk products for the unique taste and also satisfying organoleptic properties. There has been a trending increase in exploring the alternative non-dairy ingredients for the production of cheese analogues. These can serve as cheese-like food products with lower cost and similar properties mimicking the unique flavour of cheese. Replacement of dairy fat in the preparation of cheese analogues has shown remarkable results in food sector. Moreover, the consumers becoming aware about the alternative food sources with low-fat and low-calories. In this context the present study aims to explore various approaches to replace milk fat in cheese analogues and critically observe the influence of replacing dairy fat on the final product in terms of nutritional and sensorial qualities. Substitution of milk fat can strongly impact on several quality parameters on cheese analogues and the challenge relies on food technologists for ideation of alternative sources.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.