Food and Fermentation Industries >

2014 , Vol. 40 >Issue 05: 176 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.041

Food and Fermentation Industries

A review on the functional properties of imitation cheese

  • ZHENG Yuan-Rong ,
  • MO Bei-Hong ,
  • LIU Zhen-Min ,
  • DENG Yun ,
  • JIAO Jin-Kai ,
  • SUN Yan-Jun
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Online published: 2014-05-25

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Abstract

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.

Key words： imitation cheese; cheese analogue; microstructure; rheology; texture; flavor

Cite this article

ZHENG Yuan-Rong , MO Bei-Hong , LIU Zhen-Min , DENG Yun , JIAO Jin-Kai , SUN Yan-Jun . A review on the functional properties of imitation cheese[J]. Food and Fermentation Industries, 2014 , 40(05) : 176 -182 . DOI: 10.13995/j.cnki.11-1802/ts.2014.05.041

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