Food and Fermentation Industries >

2014 , Vol. 40 >Issue 02: 174 - 179

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.045

Food and Fermentation Industries

Review on imitation cheese

  • ZHENG Yuan-rong ,
  • MO Bei-hong ,
  • LIU Zhen-min ,
  • GAO Hong-yan ,
  • SHI Chun-quan
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Online published: 2014-02-25

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Abstract

Imitation cheese is usually defined as products made by blending individual constituents,including non-dairy fats or proteins,to produce a cheese-like product to meet special requirements. The principles and classification of imitation cheese were introduced. The techniques and applications of cheese analogues,filled cheese and soybean cheese were focused. The imitation cheese has great development potential and bright future in the dairy industry.

Key words： imitation cheese; cheese analogue; filled cheese; soybean cheese; functional-properties

Cite this article

ZHENG Yuan-rong , MO Bei-hong , LIU Zhen-min , GAO Hong-yan , SHI Chun-quan . Review on imitation cheese[J]. Food and Fermentation Industries, 2014 , 40(02) : 174 -179 . DOI: 10.13995/j.cnki.11-1802/ts.2014.02.045

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