Cheese alternative

Vegan cheese

Vegan cheese may be made from soybeans, rice, almonds, nutritional yeast and other non-dairy ingredients. It is aimed at vegans and others wanting to avoid animal products, for moral, environmental, religious or health reasons, including lactose intolerance or a desire to avoid cholesterol. Vegan cheeses may be lower in fat compared to dairy cheese, are cholesterol-free and are often a source of soy protein and isoflavones. Many have calcium added. Several brands melt similarly to dairy cheese, while others stay mostly firm, or melt only when grated.

Analogue pizza cheese

One variant of pasteurized processed cheese dairy products is, according to a hospitality industry source, designed to melt well on pizza, while remaining chewy; this has been described as "artificial cheesy substance that's much quicker and cheaper to produce than the real thing".

These products are sometimes referred to as "analogue pizza cheese". They are used on some commercially produced pizzas. They may be formulated for processing with basic cheese-making equipment, but without the additional equipment and processing that mozzarella cheese requires, such as the processes of mixing and molding. They tend to have a soft texture and once melted, may have a slightly "stringy" quality when pulled or bitten into. They may lack in a fusion, or melt together when cooked. It has been stated that pizza cheese appears to be the leading type of cheese analogue produced globally. In 1987 it was asserted that—at that time—each year in the United States over 700 million frozen pizzas were sold, three quarters of which contain cheese substitutes.

References

References

1. (July 2001). "Cheese analogues: a review". International Dairy Journal.
2. [[William Shurtleff. Shurtleff, William]]; Aoyagi, Akiko. ''History of Cheese, Cream Cheese and Sour Cream Alternatives (with or without Soy) (1896-2013)'', Lafayette, California, 2013.
3. [http://fearn.pair.com/rstevens/soyfoodsdescriptions/soycheese.html Soy Cheese - US Soyfoods Directory]
4. Hayes, David K.. (2011). "Revenue Management for the Hospitality Industry". John Wiley & Sons, Inc..
5. Felicity Lawrence. (8 February 2014). "Fake-food scandal revealed as tests show third of products mislabelled". The Guardian.
6. (2010). "Technology of Cheesemaking". Wiley-Blackwell.
7. Fox, Patrick F.. (2000). "Fundamentals of Cheese Science". Aspen Pub.
8. Gunstone, F.D.. (2006). "Modifying lipids for use in food". Woodhead.
9. (18 July 2012). "BBC One - Food Factory, Ready-Made, Fake cheese".
10. Gunasekaran, Sundaram. (2003). "Cheese Rheology and Texture". CRC Press.
11. (2010). "Technology of Cheesemaking". Wiley-Blackwell.
12. (1987-09-11). "Star Tribune Archives". Nl.newsbank.com.