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61:. These foods may be intended as replacements for cheese, as with vegan products, or as alternatives, as in the case of products used for salad bars and pizza-making, that may have other properties such as lower cholesterol content or different melting points that make them attractive to businesses.
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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
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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". In many cases the dairy fat required for
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About three-fourths of the 700 million frozen pizzas sold each year in the United States contain cheese substitutes. The most common is casein,...
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anything described as cheese is replaced by cheaper vegetable oil and additives; this is not illegal if not described as cheese.
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cheese analogue produced globally. In 1987 it was asserted that—at that time—each year in the United States over 700 million
96:. Vegan cheeses may be lower in fat compared to dairy cheese, are cholesterol-free and are often a source of soy protein and
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added. Several brands melt similarly to dairy cheese, while others stay mostly firm, or melt only when grated.
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and others wanting to avoid animal products, for moral, environmental, religious or health reasons, including
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as well as some dairy-containing products that do not qualify as traditional cheeses, such as
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History of Cheese, Cream Cheese and Sour Cream
Alternatives (with or without Soy) (1896-2013)
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49:. They are usually products made by blending other fats or proteins and used in
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in a five-pound block. This product is commonly used in the preparation of
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308:"Fake-food scandal revealed as tests show third of products mislabelled"
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equipment, but without the additional equipment and processing that
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were sold, three quarters of which contain cheese substitutes.
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pizzas. They may be formulated for processing with basic
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These products are sometimes referred to as "analogue
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281:"BBC One - Food Factory, Ready-Made, Fake cheese"
45:) are products used as culinary replacements for
246:Revenue Management for the Hospitality Industry
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430:Gunasekaran, Sundaram; Mehmet Ak, M. (2003).
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114:Pizza cheese § Processed pizza cheeses
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464:Law, Barry A.; Tamime, A.Y., eds. (2010).
335:Law, Barry A.; Tamime, A.Y., eds. (2010).
249:. John Wiley & Sons, Inc. p. 60.
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243:Hayes, David K.; Miller, Allisha (2011).
470:. Wiley-Blackwell. pp. (unlisted).
341:. Wiley-Blackwell. pp. (unlisted).
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185:Bachmann, Hans-Peter (July 11, 2001).
369:Fox, Patrick F.; et al. (2000).
306:Felicity Lawrence (8 February 2014).
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396:Gunstone, F.D.; et al. (2006).
34:Sliced soy cheese on a snack platter
232:Soy Cheese - US Soyfoods Directory
25:
584:Acid-hydrolyzed vegetable protein
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633:Hydrogenated starch hydrolysates
399:Modifying lipids for use in food
577:Artificial protein substitutes
372:Fundamentals of Cheese Science
222:, Lafayette, California, 2013.
1:
638:Neohesperidin dihydrochalcone
501:. Nl.newsbank.com. 1987-09-11
203:10.1016/S0958-6946(01)00073-5
187:"Cheese analogues: a review"
84:ingredients. It is aimed at
433:Cheese Rheology and Texture
191:International Dairy Journal
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467:Technology of Cheesemaking
436:. CRC Press. p. 288.
375:. Aspen Pub. p. 462.
338:Technology of Cheesemaking
205:– via ScienceDirect.
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618:Aspartame-acesulfame salt
402:. Woodhead. p. 476.
148:". They are used on some
677:Natural food substitutes
53:. The category includes
514:(subscription required)
499:"Star Tribune Archives"
763:List of food additives
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41:(more widely known as
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27:Replacement for cheese
150:commercially produced
130:St. Louis-style pizza
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112:Further information:
108:Analogue pizza cheese
92:or a desire to avoid
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603:Acesulfame potassium
90:lactose intolerance
43:cheese alternatives
689:Coffee substitutes
216:Shurtleff, William
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36:
771:
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595:sugar substitutes
218:; Aoyagi, Akiko.
158:mozzarella cheese
78:nutritional yeast
76:, rice, almonds,
72:may be made from
51:convenience foods
16:(Redirected from
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806:Cheese analogues
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716:Milk substitutes
684:Cheese analogues
663:Sodium cyclamate
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39:Cheese analogues
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18:Imitation cheese
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287:. 18 July 2012
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721:Phyllodulcin
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503:. Retrieved
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481:. Retrieved
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312:The Guardian
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260:. Retrieved
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146:pizza cheese
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126:pizza cheese
100:. Many have
70:Vegan cheese
68:
65:Vegan cheese
42:
38:
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758:Food safety
593:Artificial
558:Artificial
138:pasteurized
98:isoflavones
94:cholesterol
800:Categories
648:NutraSweet
505:2012-09-28
443:1587160218
409:1855739712
382:0834212609
169:References
80:and other
668:Sucralose
658:Saccharin
653:Nutrinova
613:Aspartame
82:non-dairy
74:soybeans
643:Neotame
608:Alitame
568:Olestra
102:calcium
776:Portal
735:Brands
628:Glucin
623:Dulcin
474:
440:
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379:
345:
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123:Provel
86:vegans
47:cheese
704:bacon
317:7 May
291:7 May
790:Food
742:Tang
709:list
485:2012
472:ISBN
451:2012
438:ISBN
417:2012
404:ISBN
377:ISBN
356:2012
343:ISBN
319:2017
293:2017
264:2012
251:ISBN
285:BBC
199:doi
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
