Special processed cheeses, cheese spreads, and analogue cheeses

Abstract

Special processed cheeses (SPCs) are derived from processed cheese by applying a similar formula and manufacturing process. They can be produced from dairy and/or nondairy ingredients without a specific composition. The major group in this category is analogue or imitation cheese that is produced with similar structure and functionality to those of a certain cheese. Adding a nutrient or a functional component to processed cheese can also result in a SPC. Activity of added nutritional or functional component must be ensured in these functional processed cheeses. Milk protein or plant protein powders, milk fat or plant oil/fat, starch, and stabilizers are commonly used ingredients in these products. The ingredients determine structure, functionality, and stability of the products. Therefore, most studies have searched for suitable ingredients and formulation for achieving desired functionalities and stability. While research and marketing of imitation cheeses have been slow, extension of the same concept to plant-based cheeses have accelerated developments in this field. Special processed cheeses will present an opportunity for both producers and consumers as efforts for efficient use of natural resources for sustainable production of health-improving foods continue. © 2022 Elsevier Inc. All rights reserved.