Cheese analogues are usually defined as products made by blending individual constituents, including non-dairy fats or proteins. to produce a cheese-like product to meet specific requirements. They are being used increasingly due to their cost-effectiveness, attributable to the simplicity of their manufacture and the replacement of selected milk ingredients by cheaper vegetable products. Sales of cheese analogues are closely linked to developments in the convenience food sector, where they extend the supply and lower the cost. Moreover, there is an ever-increasing interest among consumers in food products which contain less total fat, saturated fat, cholesterol, and calories. Development of cheese analogues involves the use of fat and/or protein sources other than those native to milk, together with a flavour system simulating as closely as possible that of the natural product. It is also necessary to develop a suitable processing regime capable of combining these elements to provide the required textural and functional properties. Cheese analogues may be regarded as engineered products. Cheese analogues represent little threat to the continued consumption of natural cheeses: Their major role at present is undoubtedly in the cost-cutting exercises of pizza manufacturers. The dairy industry has to take the view that imitation products are the result of developments in product technology and market demand. Thus not to get involved would mean curtailment of product innovation and market opportunities. (C) 2001 Elsevier Science Ltd. All rights reserved
