Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production

Abstract

Plant-based proteins are important macronutrients in the human diet, crucial for cell development in our bodies and for supporting the immune system. Given their nutritional and functional properties, plant-based proteins are excellent candidates for the development of plant-based food. Among other things, plant-based cheese has been identified as a potential enabler for future innovation through improvements in ingredient technology. Unlike traditional dairy cheeses, plant-based cheeses are made from a variety of ingredients such as nuts and legumes that can be fortified with nutrients also found in traditional cheese. Of course, plant-based cheeses still have some nutritional drawbacks, and most of them are processed, which means they contain preservatives, colour additives and high sodium content. Nevertheless, the physicochemical and functional properties of plant-based proteins are of great interest to the food industry and the initial interest in natural sources of plant proteins has recently shifted to the field of modification and processing. This review discusses the natural sources and classification of plant-based proteins and summarises recent studies on processing methods in the production of plant-based cheese.

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

“…Zein when used at a level of 30% formed a network structure with similar rheological, textural, and melt-stretch properties to those of Cheddar cheese which was attributed to the dominance of noncovalent interactions in the network (Mattice & Marangoni, 2020). Plant proteins can be further modified to control their functionality in a product by physical, chemical, and enzymatic modifications (Kovačević et al, 2024). For example, transglutaminase was used for cross-linking of chickpea protein that formed a gel-like emulsion with improved stability (Glusac et al, 2020).…”

Peanut (Arachis hypogaea) Milk Vegan Cheese with Pineapple (Ananas comosus) Bromelin Enzyme as Coagulant and Carrot (Daucus carota) Extract as Source of Antioxidants

“…Vegan cheese has the potential to be perceived as healthier than cow's milk cheese, but it also has the risk of causing sensitivities to particular plant elements. According to Kovacevic et al (2024), vegetable ingredients have been selected as substitutes for casein in cow's milk due to their healthier fat content and smoother protein texture. However, vegetable ingredients also have the potential to possess more specific allergenic properties and a distinct taste.…”