Cheese Substitutes: an Alternative to Natural Cheese - a Review

Cheese analogue is a substitute for milk cheese, which is similar in composition, appearance, characteristics and even in its intended use. In cheese analogues, the milk protein and milk fat are partly or wholly replaced by vegetable proteins (i.e. peanut protein, soybean protein) and vegetable fats and oils (i.e. partly hydrogenated vegetable fat like soybean, palm, etc). Cheese analogue are formulated and produced with desired nutritional, functional and storage properties as per the market and consumer needs. Cheese substitute can be suitably fabricated to have nutritional benefits. Analogue pizza cheese is manufactured in a manner similar to that for processed cheese manufacture, which finds application in baking as a topping on pizza and as slices in stuffed burgers. The degree of calcium sequestration and para-casein aggregation is controlled by using correct blend of emulsifying salts to give the desired degree of casein hydration/aggregation and fat emulsification in the analogue preparation. Casein-based analogue pizza cheeses were functionally more stable than natural Mozzarella cheese during refrigerated storage with respect to apparent viscosity and free oil. “Sufu” is an example of a soybean based cheese analogue with a spreadable creamy consistency. Cheese substitutes or imitation cheese may be generally defined as the products that are intended to partly or wholly substitute for or imitate cheese and in which milk fat, milk protein or both are partially or wholly replaced by non-milk based alternatives, principally of vegetable origin (Fox et al., 2000). A substitute cheese should not be nutritionally inferior to the cheese it is intended to mimic. Rather promoters of imitation cheese claim nutritional advantages compared with genuine cheese i.e., higher unsaturated fatty acids, no cholesterol, less calorie, etc (Mc Carthy, 1990). Int. J. of Food Science, Technology & Nutrition, Vol. 2 (2007), No. 2, 25-39 © MD Publications Pvt Ltd 26 Rupesh S. Chavan and Atanu Jana International Journal of Food Science, Technology & Nutrition NEED FOR CHEESE ANALOGUES The success of any analogue cheese product may be attributed to a number of factors: i. Fast foods and ready-made conventional meals have become extremely popular wherein cheese is used as one of the preferential ingredient. ii. Natural cheese costs more than substitutes. The low cost of analogues is due to low cost of vegetable oils compared with butter fat, the low cost of imported casein, relatively low cost of manufacturing equipment compared to that required for natural cheese and the absence of a maturation period for these types of products. iii. Cheese substitutes offer diverse functionality range (e.g. flowability, melt resistance, shredability, etc), which is made possible by tailor-made formulations and they exhibit high functional stability during storage. iv. Substitute products can be designed to meet special dietary needs through changes in formulation (e.g. lactose-free, low calorie, low in saturated fat and cholesterol and even vitamin and mineral-enriched). CLASSIFICATION OF CHEESE ANALOGUES Imitation/substitute cheese products arbitrarily are classified into three categories: (a) Analogue cheeses, (b) Filled cheeses, and (c) Tofu-based cheeses. Classification may also be based on the ingredients used and the manufacturing procedures followed (Fox et al., 2000). Cheese analogues may also be categorized as dairy, partial dairy or non dairy ones, depending upon whether the fat and or protein components are from dairy or vegetable sources as shown in Figure 1. Fig. 1. Classification of cheese analogues. Cheese Substitutes: An Alternative to Natural CheeseA Review 27 International Journal of Food Science, Technology & Nutrition Filled cheeses generally differ from the natural cheeses in that milk fat is partly or fully replaced by vegetable oils, which in turn could be partially hydrogenated to impart eating profile similar to that of milk fat. Moreover, filled cheese may be made in two ways: (a) using liquid milk, usually skimmed milk plus vegetable oil, or (b) totally synthetic (using vegetable proteins as well). Both involve conventional in-vat cheese making methods (Fox et al., 2000). Ghosh and Kulkarni (1996) prepared low cholesterol filled Mozzarella cheese using sunflower oil. Reconstitution of the dried milk to a higher than normal solids content improved the quality of filled cheese (Mohamed, 1980). “Stirred curd cheese” has been manufactured from filled milks containing soy bean oil, coconut oil and admixtures of both, however, the flavour and body and texture characteristics differed somewhat from conventional cheese (milk based). There are few, if any, standards relating to permitted ingredients or manufacturing procedures for imitation cheese products. VARIANTS OF CHEESE ANALOGUES AND THEIR APPLICATIONS Analogue cheeses were introduced in the US in early 1970’s. Cheese alternatives are being produced and sold in USA, UK, Sweden, France, Germany, Belgium, Switzerland and Australia. The annual production of Mozzarella cheese analogue (MCA) was estimated at 80,000 metric tones, which exceeded 20% of the total quantity of Italian type cheese produced in the US. The market share of imitation cheese had stabilized at about 7 % in the US and about 3% in Europe (Mc Carthy, 1990). About 60% of cheese substitutes are utilized in pizzas. The manufacture of analogues of a wide variety of natural cheeses (e.g. Cheddar, Monterey Jack, Mozzarella, Parmesan, Romano, Blue and Cream) and pasteurized cheese products has been reported. The majorities of such products are substitute for or imitations of low-moisture Mozzarella, Cheddar and pasteurized processed Cheddar. These products find application mainly on cheese toppings for frozen pizza pie and slices in stuffed burgers. Other applications include use in salads, sandwiches, spaghetti sprinkling, cheese sauces, cheese dips and ready-made meals (Fox et al., 2000). Formulation for cheese analogues The major protein source in dairy-based Analogue Cheese Products (ACPs) is caseinate or rennet casein, with the former being used mainly for spreadable products. Rennet casein is favored for semi-hard block products and especially for APC where it generally imparts better stringiness and stretchability than acid casein or Naor Ca-caseinates. By choosing the appropriate blend of emulsifying salts, the concentration of calcium cross-linking the paracasein molecules can be reduced to the desired level to render 28 Rupesh S. Chavan and Atanu Jana International Journal of Food Science, Technology & Nutrition EMC = Enzyme modified cheese Butter, anhydrous milk fat, native or partly hydrogenated soybean oil, corn oil, palm kernel oil, etc. Casein, caseinates, whey proteins Soyabean protein, peanut protein, wheat gluten Native and modified forms of maize, rice potato starches. Sodium phosphate and sodium citrate. Guar gum, xanthan gum, carrageenan. Organic acids e.g. lactic, acetic, citric, phosphoric. EMC*, starter distillates, wood smoke extracts, spices, sodium chloride, yeast extract. Annatto, paprika, artificial colours Nisin, K-sorbate, Caor Napropionate. Magnesium oxide, zinc oxide, iron, vitamin A palmitate, riboflavin, thiamine, folic acid. Gives desired composition, texture and meltability characteristics, butter oil imparts dairy flavour Gives desired composition, semihard texture with good shredability, flow and stretch characteristics Gives desired composition and cost reduction. Substitution for casein and cost reduction Assist in the formation of physicochemical stable product; modifies textural and functional properties Enhance product stability; modifies textural and functional properties Assist control of pH in final product. Imparts flavour; accentuates flavour. Impart desired colour Retards mould growth; prolongs shelf-life Improved nutritive valve Fat