ReviewFood science and biotechnology2025
A concise review on current trend of replacing fat in the development of non-dairy cheese analogues.
Review in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives.Foods (Basel, Switzerland) · 2026Review
- Comparative effects of natural and functional lipid sources on physicochemical, textural, sensory, and nutritional lipid indices of spreadable processed cheese analogue.Scientific reports · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.