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50:. 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
129:
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
85:. 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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38:. 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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297:"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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270:"BBC One - Food Factory, Ready-Made, Fake cheese"
34:) are products used as culinary replacements for
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235:Revenue Management for the Hospitality Industry
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419:Gunasekaran, Sundaram; Mehmet Ak, M. (2003).
103:Pizza cheese § Processed pizza cheeses
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453:Law, Barry A.; Tamime, A.Y., eds. (2010).
324:Law, Barry A.; Tamime, A.Y., eds. (2010).
238:. John Wiley & Sons, Inc. p. 60.
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232:Hayes, David K.; Miller, Allisha (2011).
459:. Wiley-Blackwell. pp. (unlisted).
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330:. Wiley-Blackwell. pp. (unlisted).
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174:Bachmann, Hans-Peter (July 11, 2001).
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358:Fox, Patrick F.; et al. (2000).
295:Felicity Lawrence (8 February 2014).
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385:Gunstone, F.D.; et al. (2006).
23:Sliced soy cheese on a snack platter
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221:Soy Cheese - US Soyfoods Directory
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573:Acid-hydrolyzed vegetable protein
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622:Hydrogenated starch hydrolysates
388:Modifying lipids for use in food
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566:Artificial protein substitutes
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361:Fundamentals of Cheese Science
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211:, Lafayette, California, 2013.
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627:Neohesperidin dihydrochalcone
490:. Nl.newsbank.com. 1987-09-11
192:10.1016/S0958-6946(01)00073-5
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176:"Cheese analogues: a review"
73:ingredients. It is aimed at
7:
422:Cheese Rheology and Texture
180:International Dairy Journal
10:
816:
456:Technology of Cheesemaking
425:. CRC Press. p. 288.
364:. Aspen Pub. p. 462.
327:Technology of Cheesemaking
194:– via ScienceDirect.
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607:Aspartame-acesulfame salt
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391:. Woodhead. p. 476.
137:". They are used on some
666:Natural food substitutes
42:. The category includes
503:(subscription required)
488:"Star Tribune Archives"
752:List of food additives
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30:(more widely known as
24:
16:Replacement for cheese
139:commercially produced
119:St. Louis-style pizza
110:
101:Further information:
97:Analogue pizza cheese
81:or a desire to avoid
22:
592:Acesulfame potassium
79:lactose intolerance
32:cheese alternatives
678:Coffee substitutes
205:Shurtleff, William
123:
25:
760:
759:
584:sugar substitutes
207:; Aoyagi, Akiko.
147:mozzarella cheese
67:nutritional yeast
65:, rice, almonds,
61:may be made from
40:convenience foods
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795:Cheese analogues
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715:Salt substitutes
705:Milk substitutes
673:Cheese analogues
652:Sodium cyclamate
541:Artificial foods
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28:Cheese analogues
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740:Related topics
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276:. 18 July 2012
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710:Phyllodulcin
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492:. Retrieved
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470:. Retrieved
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436:. Retrieved
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402:. Retrieved
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341:. Retrieved
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304:. Retrieved
301:The Guardian
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278:. Retrieved
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249:. Retrieved
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135:pizza cheese
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115:pizza cheese
89:. Many have
59:Vegan cheese
57:
54:Vegan cheese
31:
27:
26:
747:Food safety
582:Artificial
547:Artificial
127:pasteurized
87:isoflavones
83:cholesterol
789:Categories
637:NutraSweet
494:2012-09-28
432:1587160218
398:1855739712
371:0834212609
158:References
69:and other
657:Sucralose
647:Saccharin
642:Nutrinova
602:Aspartame
71:non-dairy
63:soybeans
632:Neotame
597:Alitame
557:Olestra
91:calcium
765:Portal
724:Brands
617:Glucin
612:Dulcin
463:
429:
395:
368:
334:
242:
112:Provel
75:vegans
36:cheese
693:bacon
306:7 May
280:7 May
779:Food
731:Tang
698:list
474:2012
461:ISBN
440:2012
427:ISBN
406:2012
393:ISBN
366:ISBN
345:2012
332:ISBN
308:2017
282:2017
253:2012
240:ISBN
274:BBC
188:doi
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261:^
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
