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. 2024 Oct 16;34(7):1557–1564. doi: 10.1007/s10068-024-01729-3

A concise review on current trend of replacing fat in the development of non-dairy cheese analogues

Amrita Ray 1, Moumita Dev 2,✉, Moumita Das 2,✉
PMCID: PMC11929641  PMID: 40129711

Abstract

Cheese is one of the most liked milk products for the unique taste and also satisfying organoleptic properties. There has been a trending increase in exploring the alternative non-dairy ingredients for the production of cheese analogues. These can serve as cheese-like food products with lower cost and similar properties mimicking the unique flavour of cheese. Replacement of dairy fat in the preparation of cheese analogues has shown remarkable results in food sector. Moreover, the consumers becoming aware about the alternative food sources with low-fat and low-calories. In this context the present study aims to explore various approaches to replace milk fat in cheese analogues and critically observe the influence of replacing dairy fat on the final product in terms of nutritional and sensorial qualities. Substitution of milk fat can strongly impact on several quality parameters on cheese analogues and the challenge relies on food technologists for ideation of alternative sources.

Keywords: Cheese analogues, Milk-fat replacement, Non-dairy resources, Fat replacers

Introduction

Milk and milk products have been an important part in human nutrition over the world since a long period of time. In the current scenario globally, there is a prompt rise in the production and consumption of various milk and milk products and reports predicted there will be increase further in the future following the current trend (Sethi et al., 2016). The popularity of milk products contributes to higher contents of macronutrients and micronutrients. Milk is considered as a complete food which is a powerhouse of crucial nutrients including calcium, riboflavin, vitamin B12, vitamin B5 and also major macronutrients like protein, fat and carbohydrates (Silva et al., 2020). The presence of combined macro and micronutrients provides overall good nutrition for the population (Paul et al., 2020). One of the very popular dairy products is cheese. It is considered to be a good source of various nutrients including both macronutrients (fat and protein) and micronutrients (vitamins and minerals) (Kamath et al., 2022). The production of cheese can be of various categories based on the type of coagulating ingredients, conditions maintained during ripening, different types of heating methods, moisture and fat content in cheese. Cheese is considered for providing various health beneficial effects including its probiotic and angiotensin-converting enzyme (ACE) inhibition features (Hao et al., 2021). Cheese is an extremely complex food material and can be prepared with great variety but it is an expensive food. There is an immense interest for finding resources that might act as an alternative mimicking similar sensorial and functional characteristic of cheese. A trend in a recent time is observed for exploring various plant-based dairy products. The global market in this domain is expanding at a large extend (Grand View Research, 2021). Cheese analogues have a similar homogenous cheese like matrix and can be prepared involving fat or protein replacers alternative to the ingredients conventionally used. The cheese analogues can be developed using dairy, non-dairy or partial dairy ingredients and sometimes might completely exclude milk with plant originated ingredients. The cost-effectiveness of cheese analogues (CA) is remarkable since they are prepared with plant-based components including oils, starch, hydrocolloids. Additionally, fortification of CA with crucial vitamins, minerals, nutraceuticals will contribute to its nutritional and nutraceutical significance. Development of plant-based cheese analogues can also serve as an essential food product for vegan people (Masotti et al., 2018). Cheese analogues can be developed on the basis of different approaches. Non-dairy cheese analogues are made based on the idea of replacing protein and fat component of the dairy origin with some plant originated components alternatively. The replacement of milk fat/fat in the cheese analogues is challenging for providing sensorial and textural attributes of final product similar to the original cheese. This review aims to summarize the various approaches to replace milk fat/fat in CAs followed by analysing their impact on nutritional, functional and sensory quality of finished product. In the global scenario of rising trend of developing various CA, a concise discussion focusing on specific ‘fat-replacers’ is elaborated in the present study.

Overview on recent trend of fat replacement in processed milk products

Global rise in the market for formulating cheese analogues emerges the need for satisfying the consumer from the standpoint of nutritional and desirable physical quality characteristics. Fat plays crucial role for maintaining certain quality in the food matrices. Cheese analogues may contain approximately 25% fat which significantly influences the product texture and flavor. Thus, replacement of fat in the preparation of cheese analogues or processed milk products require careful consideration (Giha et al., 2021).

Properties of processed milk products show modifications in microstructure; number of pores and their size may enhance with vegetable oil replacement in place of milk fat. Fat globules have shown significant changes due to presence of vegetable oils. Traditional milk products show small fat globules evenly distributed in protein matrices; whereas, processed milk products substituted with direct oil inclusion has shown increased size and number of fat globules, unevenly distributed in the product (El-Wahed & Hassanien, 2019; Everett & Olson, 2003). Although report on replacement with canola oil suggests that emulsion prepared by ultrasound developed smaller fat globules in the matrix (Leong et al., 2020). Diameter of fat globules is considered to be influenced by shear force; thus, processing of the fats using homogenization or emulsification before utilizing in the formulation of processed milk products may develop smaller and better uniform fat globules. It is also hypothesised that a large amount of fat may coalesce and form bigger fat globules, while a lower amount of fat replacement may show smaller globules (Giha et al., 2021). Number of pores, their size and airspaces are also reported to be enhanced with replacement of vegetable fat; this could be attributed to the extracted milk fat that occupied the space in the product. With replacement of the milk fat globules, the product structure become porous due to the open protein structure (Leong et al., 2020; Ramel and Marangoni, 2018). It is also observed that products with vegetable fat replacement solidify at higher temperatures and show decreased meltability. It is also important to note that the type of fat influence cheese analogue quality. Comparing hydrogenated soybean oil and fat, it is found that the fat globule larger in fat than in oil. Although the sensory parameters were not comparable to the original cheese, the analogues replaced with fat were preferred over the oil replaced product. However, both fat and the oil brought down spreadability and melting indices. Substitution of milk fat with rice bran oil resulted in high radical scavenging activity in comparison with butter oil and palm oil (Cunha et al., 2013).

Investigations on milk fat replacement in cheese analogues have come a long way (Fig. 1). A range of vegetable oils such as canola, palm, sunflower, coconut, corn and soybean have been explored as fat replacers and many of them have shown positive results in terms of end product characterization (Giha et al., 2021). Edam cheese analogue prepared by substituting milk fat with palm oil did not show any significant modification in their rheological properties during a 16-week ripening period (Myhan et al., 2020). Shabani et al., (2016) demonstrated partial replacement of dairy cream with sunflower oil increased adhesiveness, spreadability and oiling-off while cheese hardness decreased. It can be inferred that vegetable oils can help in replacing dairy fat for cheese analogues with potential problems of sensory characteristics.

Fig. 1.

Fig. 1

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A schematic representation of approaches to develop cheese analogues

Researchers are exploring the possibility of replacing milk fat with various polysaccharides, modified starches and sugar alcohol. Investigation on inulin substituted acid casein processed cheese analogues suggested improved textural properties with increased meltability, density, viscosity and decreased hardness and adhesiveness (Sołowiej et al., 2015). Inulin with starter cultures can act as a synbiotic to develop functional cheese analogues (Kamath et al., 2022). Low fat and salt synbiotic cheeses were prepared with Bifidobacterium animalis subsp. Lactis and Lactobacillus rhamnosus in the presence of 2% inulin which illustrated improved sensory parameters (texture and flavor) as compared to probiotic cheeses; Inulin helped in promoting proteolysis by starter cultures resulting in enhanced springiness and reduced gumminess (Abd-Rabou et al., 2016; Kamath et al., 2022). In low fat cheese, fibrous texture is often lost; potential use of polysaccharide (waxy corn and rice starch, tapioca starch, xanthan and guar gum) to address this challenge are being explored. Although the starch slurries were not effective at increasing stringiness, xanthan gum could help develop low-fat cheddar cheese, low-fat string cheese successfully. Pre-gelatinized starches have also been explored for partial replacement of protein and fat in cheese analogues with softer and better cohesive texture and improved melting properties (Butt et al., 2020). Cheese analogues could also be designed completely with plant-based ingredients such as starches, xanthan, inulin with no cholesterol, high fiber and complex carbohydrates.

With the rising trend in plant-based alternatives, milk fat replacers are explored extensively in processed milk products. However, there is a demand for in-depth investigation to evaluate influence of various non-milk fat in these products.

Cheese and cheese analogues

Milk and milk products contribute to human diet with a wide range of macro and micro-nutrients. Cheese is one of the most common and popular milk products due to its flavor and texture profile, nutritional advantages along with its ability to blend with different food products. The recent growth in the convenience food sector leads the path for an enhanced demand for cheese as a food ingredient. However, it is expensive and restricts consumption by vegan population. The trend towards moving to plant-based food and dairy alternatives has given rise to cheese analogues. This drives the search for fat replacers that can bring similar functional and sensory characteristics to products. Cheese analogues are now designed to replace traditional cheeses; substitution of the milk fat and/or protein with nondairy alternatives makes the process better cost-effective. This is mainly due to the replacement with cheaper vegetable-based substances such as oils and starch; and the simple processing technology where no ripening is involved. This reduces initial investment in plant design and set up; thus, cheese analogues help extend supply and reduce overall production costs (Giha et al., 2021).

Cheese analogue formulation includes a combination of oil, protein and water sources. Hydrocolloids, emulsifiers, preservatives etc. are some of the other ingredients utilized to achieve desired texture for these analogues. The production involves thoroughly mixing all dry ingredients with water under heat or mechanical treatment, along with fats/oils, to create an oil-in-water emulsion that forms a homogeneous cheese-like mass. Nutritional quality of these products can be enhanced with vitamin and mineral fortification. Incorporation of various vegetable oils can improve the fatty acid profile of the product as well. However, the challenge remains in achieving satisfactory texture and functionality. Most current research focuses on determining the optimal blend and types of components and ingredients for customized end-use applications. Another important aspect is the rheological properties that refer to their ability to maintain structural integrity that impacts chewing, which in turn influences product acceptability. Modifying fat content can lead to a significantly higher melting area, incorporating emulsified vegetable oils can alter the amount and distribution of fat droplets in the protein network, affecting the cheese's microstructure and texture (Bachmann, 2001; Giha et al., 2021).

There are cheese different varieties of analogues present, such as, dairy based, partial dairy and non-dairy based. The dairy based analogues are mainly divided into two groups: whey and casein based. Whey based analogues are considered beneficial due to their postprandial protein retention ability. However, they do not have strong emulsifying ability and needs additional emulsifiers for processing. On the other hand, the amphiphilic nature of casein helps to act as an emulsifier and can be used alone or combined with carbohydrate to develop low-fat analogues. The plant-based cheese analogues can be produced using vegetable fat or oil, polysaccharides etc. Soy, rapeseed and palm oils are commonly used for vegetable oil-based analogues. Inulin, modified or pre-gelatinized starches, sugar alcohols can be utilized to replace fat and sugar for cheese analogues. Cheese analogues entirely from plant-based ingredients like coconut oil and milk are also being explored; they have higher fiber and complex carbohydrates. Recent trends in 3D printing have also been involved with cheese analogue production. Reports on 3D printing with sodium caseinate solution, acetylated microcrystalline cellulose suggested enhanced creaminess and aftertaste of 3D printed cheese analogues (Kamath et al., 2022).

Ethical and environmental factors also influence and encourage cheese analogues. A significant market has emerged, particularly for industrial food applications where the cheese analogues make the price difference with natural cheese a crucial factor. In the US, the market is fairly stable, with the majority of production being mozzarella for pizza. Although, it is still seen as an addition to the overall cheese market. The EU market has shown similar trends, with some parts of Europe having no market for cheese analogues. The art of cheese making still fascinates many and acceptance for cheese analogues may take some time to gather momentum. However, the recent developments with good nutritional and ethical appeal at significantly lower costs is developing great interest. The approaches, major ingredients and benefits of incorporating those ingredients in formulating cheese analogues are summarized in Fig. 2.

Fig. 2.

Fig. 2

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Schematic representation of various approaches and their beneficial impact on cheese analogue formulation

Types of fat replacers used in production of cheese analogues

Increasing demand for dairy-free cheese substitutes that simulate cheese's sensory experience has led to the development of cheese alternatives that are vegan and health-conscious. It is crucial to use fat replacers in order to achieve this. Different types of fat replacers are used in the production of cheese analogue (Table 1).

Table 1.

Different types of fat replacers are used in the production of cheese analogue

Fat Replacer Functions Advantages Disadvantages References
Vegetable Oils (e.g., Sunflower, Canola) Contributes to smoother texture and some mouthfeel Affordable & readily available Lacks structured nature of milk fat, leading to less creaminess and weaker flavor (Aini et al., 2020; Kesenkas et al., 2008; Vakhrusheva et al., 2022)
Structured Lipids (SLs) Mimics structure and functionality of milk fat globules Improves creaminess, mouthfeel, and flavor release More expensive to develop and produce compared to vegetable oil (Dekker et al., 2019; Moe et al., 2013)
Waxes (e.g., Candelilla, Carnauba) Improves texture and provides a waxy or firm mouthfeel Limited contribution to creaminess and flavor Distinct mouthfeel may not be suitable for all cheese analogues (Moe et al., 2013)
Hydrocolloids (e.g., Starches, Gums, Cellulose) Texture modifiers (not strictly fat replacers) Improves moisture retention, elasticity, and provides a sense of "melt" Doesn't directly replace fat, works best in combination with other fat replacers (Moe et al., 2013)
Fruit Plups/ Extract Low fat analogues

Rich source of probiotics and antioxidants; rich in dietary fiber and phytochemicals;

Source of natural pigments

 Yield is low (Aini et al., 2020)
Casein derivatives Elasticity, flowability and sliceability of cheese Slower digestion and sustained release of amino acids; decreased the hardness, adhesiveness, and viscosity After addition of casein derivatives, meltability and cohesiveness of the product may be increased (Solowiej, 2012)
Whey protein derivatives (WPD) Replacement of emulsifying salts

Greater retention of postprandial protein;

Rapid absorption

 Decrease storage stability by addition of 20% WPD (Sánchez et al., 2020)
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The health benefits and affordability of vegetable oils, especially high-oleic sunflower oil or canola oil, make them a popular choice. It contributes to a smoother texture and a smoother mouthfeel, but it does not replicate milk fat's luxurious feel. It is important to note that vegetable oils lack the structure of milk fat, which may result in a less creamy mouthfeel and weaker flavor profile in cheese alternative products (Vakhrusheva et al., 2022). Structured lipids (SLs) is specifically engineered to mimic the structures and functionality of milk fat globules. It is possible to improve cheese analogues' creaminess, mouthfeel, and even flavor release by adding these compounds. The structure of SLs is more like the texture of real cheese than the structure of vegetable oils. It has also been reported that some SLs are enriched with vitamins A and D, which are lost during fat reduction. SLs are more expensive to develop and produce compared to simpler vegetable oils (Vakhrusheva et al., 2022). Milk fat is made up of a variety of triglycerides with varying structures. This complexity can be simulated to some extent by mixing different fat substitutes. Texture and mouthfeel are optimized when vegetable oils and hydrocolloids combine, for example. Combining these two types of replacers can create a creamier texture and a more satisfying mouthfeel (Masotti et al., 2018). Cheese analogues sometimes use carnauba wax and candelilla wax to provide a waxy mouthfeel. Despite their distinct mouthfeel, waxes are not suitable for all cheese analogues due to their lack of creaminess and flavor. A hydrocolloid like starch, gum (guar gum, locust bean gum), and cellulose derivatives is no fat substitute; it's rather a texture modifier. The mouth feels softer, more elastic, and holds more moisture. Synergy with Fat Replacers is common for hydrocolloids and fat replacers to work together synergistically. The addition of starches to vegetable oils can help retain moisture and enhance creaminess (Dekker et al., 2019). Achieving a desired sensory profile requires a variety of fat substitutes.

Influence on quality characteristics of cheese products

The cheese industry is exploring milk fat replacement (MFR) in cheese products to meet consumer demands for healthier alternatives. Nutritional benefits are associated with this, but challenges are also associated with it. The main source of calories in cheese is milk fat. It is significantly less calorific when vegetable oils or structured lipids are substituted for it. MFRs have been shown to reduce calories substantially (Yates and Drake, 2007), making them ideal for calorie-controlled diets. Milk fat contains high levels of saturated fat, which can pose a risk to heart health. The saturated fat content of foods is reduced when they are replaced with MFRs, especially those which contain unsaturated fats, such as vegetable oils rich in oleic acid (Yates and Drake, 2007). According to dietary recommendations, saturated fat intake should be reduced and unsaturated fat intake should be increased. Cholesterol is naturally present in milk fat. It can reduce cholesterol content significantly by replacing it, making the final product potentially heart-healthier (Yates and Drake, 2007). Fat-soluble vitamins such as A, D, E, and K are naturally carried by milk fat. In order to maintain the levels of these vitamins in the final product, it might be necessary to fortify it with these vitamins. According to Picciotti et al., (2021), vitamin fortification during MFR use is crucial. Sensory characteristics of cheese can be impacted in several ways by MFR.There is a significant contribution of milk fat to the overall flavor profile of the product. If fat content is reduced, the taste and aroma may be less creamy or buttery (Picciotti et al., 2021). Smoothness and creamy mouthfeel of milk and milk products are attributed to milk fat globules. It is possible that MFRs may not fully reproduce the luxurious mouthfeel, resulting in a grainy or drier texture. Cheese's meltability and stretch are dependent on milk fat. There is still a challenge in cheesemaking to find substitutes that maintain these qualities. MFR development in the cheese industry is constantly evolving. Structured lipid-based MFRs can enhance the sensory characteristics of low-fat cheese. MFRs must ultimately offer consumers a healthier alternative as well as a sensory experience that is acceptable to them. Low-fat cheese options can be created with milk fat replacement, which offers improved health benefits. However, sensory characteristics must be carefully considered to mitigate potential drawbacks. The cheese industry can continue to improve the quality of its cheese products by doing continuous research and development to cater to a wider range of dietary needs without compromising consumer preferences.

Current trend of fat replacement

A growing focus on healthier eating and weight management is driving the demand for fat replacers. The goal of today's consumer is not just to cut calories, but also to reduce fat. Natural ingredients, functionality that goes beyond simple fat reduction, and solutions tailored to specific food applications are what they seek in healthier options. This article explains how fat is being reshaped by current trends:

Natural and plant-based revolution

As consumers seek healthier diets, they are wary of artificial ingredients. As a result, fat substitutes derived from nature are becoming increasingly popular. The fibers of vegetables and fruits are excellent bulkers and texturizers. In addition to reducing fat content, this adds valuable dietary fiber to processed foods, a nutrient many people lack. Plant proteins are being explored whether plant proteins can mimic the texture and mouthfeel of fat. For vegetarians and flexitarians, this holds great promise for applications like meat alternatives. Using sustainable alternatives like avocado oil or algal oil replaces unhealthy fats like palm oil. There is a growing demand for ingredients that are ethically sourced and environmentally friendly (Villamil et al., 2021).

Sensory experiences beyond fat reduction

Modern fat replacers go beyond simply mimicking fat content. They aim to replicate the full sensory experience of fat, encompassing. Protein-based bulking agents and natural fibers like cellulose provide structure and mimic the smooth, luxurious feel of fat in the mouth. Carefully chosen carbohydrates enhance sweetness and creaminess, ensuring a satisfying and enjoyable eating experience that doesn’t compromise on taste. Resistant starches do not swell during the manufacturing process; thus, they present themselves in small particles. Waxy corn starch or rice starches also act as a suitable ingredient in cheese analogue production. Partially replacing rennet with these starches resulted in smaller diameter of fat globules presenting them as a beneficial additive for fat emulsification. The small diameter and low amylose of rice starch granules result in limited swelling leading to acceptable rheological behaviour of cheese analogues while their melting behaviour being impacted very little. On the other hand, high amylose starches impact flowability and melting behaviour of cheese analogues due to retrogradation. Pre-gelatinized starches may disperse in cold water and interact with the protein network; poor fat emulsification may cause soft and less cohesive product with reduced meltability. Thus, it is important to note that the replacement ingredients are chosen with target-specific purpose for a balanced product. This holistic approach ensures fat-reduced products don’t leave consumers feeling deprived (Drake et al., 2010; Masotti et al., 2018).

The clean label imperative

In recent years, consumers have become more critical of labels, seeking out products with recognizable, natural ingredients. Consequently, “clean label” fat replacers have emerged that do not contain artificial additives: a natural alternative to artificial additives such as starches and gums derived from plants is being used by manufacturers to replace artificial additives. Processed foods can be improved in both quality and nutritional content by aligning with consumer preferences. Consumers trust food labels with simple, easily understood ingredients. It is possible for manufacturers to build brand loyalty and foster transparency by avoiding complex chemical names (Henning et al., 2006).

Tailored solutions for specific needs

In the future, fat replacements will no longer be a one-size-fits-all product. There are fat substitutes that are specifically designed for specific food types, such as baked goods, dairy alternatives, or salad dressings. It ensures consistency in texture and taste across different products. A fat replacer intended for baked goods might be designed to create a crumbly texture, while one intended for salad dressings might concentrate on creating a creamy consistency. The evolution of fat replacement technology is evident in these trends. As consumers prefer healthier, more natural ingredients, manufacturers are ensuring functionality and a satisfying eating experience. The line between healthy and delicious will continue to blur as research continues (Ah and Tagalpallewar, 2017).

Emerging innovations

Researchers are exploring bioengineering to create bioengineered (healthy) fats. Potentially, these fats can provide a new class of fat replacements with minimal health concerns that mimic the structure and function of natural fats. There is great potential in using nanotechnology to create fat substitutes that have a controlled release of flavor and improved texture. As a result, fat substitutes could become even more realistic and deliver a more satisfying eating experience. The future of fat replacement could be tailored to each individual's dietary requirements and preferences. Personalized nutrition and genetic testing may allow fat replacement solutions to be tailored to each individual's health needs (Bae et al., 2017).

Future prospectives

Market for cheese analogues is growing because of their profitable production compared to traditional cheeses. The formulations are promoted to meet consumer demands in terms of nutrition. One of the biggest challenges in the process is to achieve similar functionality of dairy cheese as alteration in the fat profile influences the physical property and stability of product. Rheological, textural, and microstructural characteristics are fundamental to versatility of the end product applications of cheese analogues. The properties of cheese vary depending upon composition (fat and protein), raw material treatment, processing. The fat present in cheese analogues significantly influences the product texture and flavor. Thus, replacement of fat in the preparation of cheese analogues or processed milk products require careful consideration and future research is needed for critical evaluation of the quality characteristics ensuring safe consumption and cost-effectiveness.

Acknowledgements

Funding is not received for the present work.

Author contribution

Investigation and Writing—original draft: Amrita Ray, Moumita Dev, Moumita Das; Writing—review & editing: Amrita Ray, Moumita Das; Conceptualization and editing final review: Moumita Das.

Funding

Not applicable.

Data availability

Data availability is not applicable to this article.

Declarations

Competing interests

The authors declare that there are no competing interests.

Ethics approval

This study does not involve any human or animal testing.

Footnotes

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Contributor Information

Moumita Dev, Email: moumitadev.2013@gmail.com.

Moumita Das, Email: mou.biochemistry12@gmail.com.

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