Sliced soy cheese on a snack platter
Open package of soy cream cheese
Cheese analogues are products used as culinary replacements for cheese. These include vegan cheese substitutes as well as some dairy products, such as processed cheese or Kraft Singles, that do not qualify as true cheeses. These foods may be intended as replacements for cheese, as with vegan products, or as imitations, as in the case of products used for salad bars and pizza-making, which are generally intended to be mistaken for real cheese, but have properties such as different melting points or lower costs that make them attractive to businesses.
Vegan Cheese Analogues [edit]
Vegan cheese analogues are cheese substitutes made most frequently from soybeans but also made from rice, almonds, nutritional yeast and other non-dairy ingredients. Cheese analogues, just like plant-based milk substitutes, are available in many of the same varieties as their cheese counterparts. These products are usually consumed due to certain dietary preferences, such as veganism, religious restrictions, lactose intolerance or milk allergies.
Cheese analogues are available in these types:
Nutrition [edit]
Vegan cheese analogues may be lower in fat compared to their dairy counterparts. However, they are generally equal in fat compared to their low-fat dairy counterparts. Cheese analogues are cholesterol-free and are often a source of soy protein and isoflavones. Many soy cheese analogues have calcium added.[22]
Comparison to dairy cheese [edit]
Some cheese analogue brands melt similarly to dairy cheese (in a very hot oven or broiler),[citation needed] while others stay mostly firm, or melt only when grated.
Analogue pizza cheese [edit]
One variant of pasteurized processed cheese dairy products are designed to melt well on pizza,[23] while remaining chewy. These types of cheeses are sometimes referred to as analogue pizza cheese[24][25][26][27][28] They are used on some commercially-produced pizzas in North America. These types of cheeses may be formulated for processing with basic cheese-making equipment but sans the additional equipment and processing that Mozzarella cheese requires, such as the processes of mixing and molding.[29] They tend to have a soft texture and once melted, may have a slightly "stringy" quality when pulled or bitten into. They may lack in a fusion, or melt together when cooked.[24] It has been stated that pizza cheese appears to be the leading type of cheese analogue produced globally.[30] Each year in the United States, 700 million frozen pizzas are sold, 3/4th of which contain cheese substitutes.[31]
See also [edit]
References [edit]
- ^ Tofutti American soy cheese slices
- ^ Galaxy Nutritional Foods American flavor from rice
- ^ Blue Sheese
- ^ Medium Cheddar
- ^ Vegan gourmet cheddar
- ^ Galaxy Nutritional Foods Cheddar flavor from rice
- ^ Cheezly from The Redwood Company
- ^ Cheshire Sheese
- ^ Dr Cow cashew nut cream cheese
- ^ Tofutti Better Than Cream Cheese
- ^ Edam Sheese
- ^ Gouda Sheese
- ^ Vegan Monterey Jack
- ^ Galaxy Nutritional Foods Pepper Jack flavor from rice
- ^ Mozzarella Sheese
- ^ Mozzarella soy cheese slices
- ^ Vegan mozzarella
- ^ Parma Zaan Sprinkles, almond based, by Vegetarian Express
- ^ Parmesan flavor rice product
- ^ Parma Raw Parmesan Cheese Alternative - Walnut based
- ^ Rice-based Swiss cheese by Galaxy Nutritional Foods
- ^ Soy Cheese - US Soyfoods Directory
- ^ Hayes, David K.; Miller, Allisha (2011). Revenue Management for the Hospitality Industry. John Wiley & Sons, Inc. p. 60. ISBN 9780470393086. Retrieved September 29, 2012.
- ^ a b Law, Barry A; Tamime, A.Y. (editors) (2010). Technology of Cheesemaking. Wiley-Blackwell. pp. (unlisted). ISBN 9781444323757. Retrieved September 30, 2012.
- ^ Advanced Dairy Chemistry - P. F. Fox, P. L. H. McSweeney - Google Books
- ^ Fox, Patrick F.; (et al.) (2000). Fundamentals of Cheese Science. Aspen Pub. p. 462. ISBN 0834212609.
- ^ "G.C. Hahn & Co.: Supplier Spotlight". Dairy Foods. January 1, 2006. Retrieved September 30, 2012. (subscription required)
- ^ Gunstone, F.D.; (et al.) (2006). Modifying lipids for use in food. Woodhead. p. 476. ISBN 1855739712. Retrieved September 30, 2012.
- ^ Gunasekaran, Sundaram; Mehmet Ak, M. (2003). Cheese Rheology and Texture. CRC Press. p. 288. ISBN 1587160218. Retrieved September 30, 2012.
- ^ Law, Barry A; Tamime, A.Y. (editors) (2010). Technology of Cheesemaking. Wiley-Blackwell. pp. (unlisted). ISBN 9781444323757. Retrieved September 30, 2012.
- ^ "Star Tribune Archives". Nl.newsbank.com. 1987-09-11. Retrieved 2012-09-28. "About three-fourths of the 700 million frozen pizzas sold each year in the United States contain cheese substitutes. The most common is casein,..." (subscription required)
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