Cheese analogues: a review
Cheese analogues: a review
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DOI：
10.1016/s0958-6946(01)00073-5
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发表时间：
2001-01-01
影响因子：
3.1
通讯作者：
Bachmann, HP
中科院分区：
文献类型：
--
作者：
Bachmann, HP
奶酪类似物通常被定义为通过混合单个成分制成的产品，包括非乳制品脂肪或蛋白质。以生产符合特定要求的奶酪样产品。由于其成本效益，由于其制造简单和用较便宜的蔬菜产品取代选定的牛奶成分，它们正越来越多地被使用。奶酪类似物的销售与方便食品行业的发展密切相关，它们扩大了供应并降低了成本。此外，消费者对含有较少总脂肪、饱和脂肪、胆固醇和卡路里的食品的兴趣日益增加。奶酪类似物的开发涉及使用天然乳以外的脂肪和/或蛋白质来源，以及尽可能接近天然产品的风味系统。还需要开发能够组合这些元素以提供所需的质地和功能性质的合适的加工方案。奶酪类似物可以被视为工程产品。奶酪类似物对天然奶酪的持续消费几乎没有威胁：它们目前的主要作用无疑是在比萨饼制造商的成本削减活动中。乳制品行业必须认识到，仿制品是产品技术和市场需求发展的结果。因此，不参与将意味着削减产品创新和市场机会。(C)2001爱思唯尔科技有限公司版权所有。
Cheese analogues are usually defined as products made by blending individual constituents, including non-dairy fats or proteins. to produce a cheese-like product to meet specific requirements. They are being used increasingly due to their cost-effectiveness, attributable to the simplicity of their manufacture and the replacement of selected milk ingredients by cheaper vegetable products. Sales of cheese analogues are closely linked to developments in the convenience food sector, where they extend the supply and lower the cost. Moreover, there is an ever-increasing interest among consumers in food products which contain less total fat, saturated fat, cholesterol, and calories.Development of cheese analogues involves the use of fat and/or protein sources other than those native to milk, together with a flavour system simulating as closely as possible that of the natural product. It is also necessary to develop a suitable processing regime capable of combining these elements to provide the required textural and functional properties. Cheese analogues may be regarded as engineered products.Cheese analogues represent little threat to the continued consumption of natural cheeses: Their major role at present is undoubtedly in the cost-cutting exercises of pizza manufacturers. The dairy industry has to take the view that imitation products are the result of developments in product technology and market demand. Thus not to get involved would mean curtailment of product innovation and market opportunities. (C) 2001 Elsevier Science Ltd. All rights reserved.