仿制干酪的研究和开发利用已经成为乳制品领域的一个热点。文章简介了仿制干酪包括干酪类似物、植脂干酪及植物蛋白干酪,重点介绍了仿制干酪的功能特性包括微观结构、流变性、质构及风味等方面的研究发现和成果,阐述功能特性的影响因素及它们之间相互关系,为促进仿制干酪产业化提供参考依据。不断发展的仿制干酪在乳制品工业中具有巨大发展潜力和广泛应用前景。

The explorations and application of imitation cheese are one of the hottest topics in the processing fields of dairy industry. The imitation cheese including cheese analogue,filled cheese and vegetable protein cheese were introduced. The techniques and applications in the functional properties of microstructure,rheology,texture and flavor were focused,and the effect factors and interaction between them were introduced. The review on the imitation cheese provided the useful information to promote the industrialization of imitation cheese. The imitation cheese has great development potential and bright future in the dairy industry.