Background

Analogue cheeses (AC) are homogeneous cheese-like matrices obtained by mixing water, oils/fats, proteins, emulsifying salts and other ingredients under the influence of heat and mechanical shear. These versatile products are used both directly for consumption and mainly indirectly as ingredients in several foods.

Scope and approach

Increasing consumers' expectations, consumption habits, current lifestyles and cheese industry dynamism are factors driving the research towards the development of new cheese-like products and functionalities. This review describes the state of the art on AC formulations in relation to properties of the final product.

Key findings and conclusions

Extensive data from research on AC highlight the current growing interest for the development of innovative functionalities to satisfy specific end-use applications. The outcomes of most investigations drew attention to the basic role of type and amount of ingredients to obtain a wide array of customized functionalities. An insight into the role and the interactions among constituents of the formulation and the effect on resultant textural, melting and sensory properties of AC has been provided.

中文翻译：

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模拟奶酪配方和功能的现状与发展

背景

类似干酪（AC）是均匀的干酪样基质，是通过在热和机械剪切作用下将水，油/脂肪，蛋白质，乳化盐和其他成分混合而成的。这些多功能产品既可以直接食用，也可以间接用作几种食品的成分。

范围和方法

消费者期望值，消费习惯，当前生活方式和奶酪行业活力的不断提高，是推动研发类似奶酪新产品和功能性研究的因素。这篇评论描述了与最终产品性能相关的AC配方的最新技术。

主要发现和结论

来自交流研究的大量数据突显了当前对开发满足特定最终用途应用的创新功能的兴趣日益浓厚。大多数调查的结果都提请人们注意成分的类型和数量的基本作用，以获得各种各样的自定义功能。提供了对配方成分之间的作用和相互作用以及对所得AC的质构，熔融和感官特性的影响的见解。