Cheese analogue
Cheese analogue
Cheese analogue (pronunciation: /ˈtʃiːz ˈænəlɒɡ/), also known as imitation cheese, is a type of product manufactured to resemble cheese. Cheese analogues can be made from a variety of ingredients, including non-dairy and plant-based products.
Etymology
The term "cheese analogue" originates from the Greek word "analogos", meaning "proportional". In this context, it refers to a product that is designed to mimic or resemble cheese in terms of texture, flavor, and appearance.
Ingredients
Cheese analogues can be made from a variety of ingredients, including:
- Vegetable oils: These are often used as a base for cheese analogues, providing a creamy texture and rich flavor.
- Protein: This can come from a variety of sources, including soy, nuts, and seeds.
- Starches: These are used to give the cheese analogue its structure and firmness.
- Flavorings: These can include natural and artificial flavors, as well as spices and herbs.
Uses
Cheese analogues are often used in the food industry as a cost-effective alternative to traditional cheese. They are also popular among individuals who are lactose intolerant or allergic to dairy products, as well as those following a vegan or plant-based diet.
Related terms
- Vegan cheese: This is a type of cheese analogue that is made entirely from plant-based ingredients.
- Processed cheese: This is a type of cheese that is made from natural cheese and other ingredients, such as emulsifiers and preservatives.
- Dairy-free cheese: This is a type of cheese analogue that is made without any dairy products.
External links
- Medical encyclopedia article on Cheese analogue
- Wikipedia's article - Cheese analogue
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski