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Volume 13
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10.3390/foods13142305
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Plant-Based Alternatives to Mold-Ripened Cheeses as an Innovation among Dairy Analogues

by
Agata Fabiszewska
1,
Katarzyna Wierzchowska
1,*,
Ilona Dębkowska
2,
Weronika Śliczniak
2,
Magdalena Ziółkowska
2,
Karina Jasińska
1,
Joanna Kobus
3,
Dorota Nowak
4 and
Bartłomiej Zieniuk
1
1
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
2
Faculty of Biology and Biotechnology, Warsaw University of Life Sciences-SGGW, 159 Nowoursynowska St., 02-776 Warsaw, Poland
3
Faculty of Food Technology, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
4
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Foods 2024, 13(14), 2305; https://doi.org/10.3390/foods13142305
Submission received: 26 June 2024 / Revised: 17 July 2024 / Accepted: 18 July 2024 / Published: 22 July 2024
(This article belongs to the Section Plant Foods)
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Abstract

There is a growing demand for vegan products and plant-based food when dealing with the impact of livestock on the climate crisis. The aim of this study was to develop a formulation for a plant-based analogue of mold-ripened cheese. Were investigated the following plant materials: cashews, pistachios, soy flour, chickpea flour, pea protein, pumpkin protein, hemp protein, and spirulina powder. Plant matrices were fermented with lactic acid bacteria (LAB) starter cultures and cheese starter cultures of mold species Geotrichum candidum and Penicillium camemberti. All microorganisms’ growth were tested in a vegan-type culture medium. Calcium supplementation was applied and followed by an in-depth analysis of the elemental composition of selected analogues with inductively coupled plasma optical emission spectroscopy. The physicochemical and organoleptic analyses of plant-based alternatives of Camembert were conducted. This is the first paper describing novel formulations for plant-based alternatives for Camembert cheese prepared with techniques mimicking the original milk product.
Keywords: vegan cheese analogue; plant-based alternative; cashews; mold; LAB; novel food vegan cheese analogue; plant-based alternative; cashews; mold; LAB; novel food

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MDPI and ACS Style

Fabiszewska, A.; Wierzchowska, K.; Dębkowska, I.; Śliczniak, W.; Ziółkowska, M.; Jasińska, K.; Kobus, J.; Nowak, D.; Zieniuk, B. Plant-Based Alternatives to Mold-Ripened Cheeses as an Innovation among Dairy Analogues. Foods 2024, 13, 2305. https://doi.org/10.3390/foods13142305

AMA Style

Fabiszewska A, Wierzchowska K, Dębkowska I, Śliczniak W, Ziółkowska M, Jasińska K, Kobus J, Nowak D, Zieniuk B. Plant-Based Alternatives to Mold-Ripened Cheeses as an Innovation among Dairy Analogues. Foods. 2024; 13(14):2305. https://doi.org/10.3390/foods13142305

Chicago/Turabian Style

Fabiszewska, Agata, Katarzyna Wierzchowska, Ilona Dębkowska, Weronika Śliczniak, Magdalena Ziółkowska, Karina Jasińska, Joanna Kobus, Dorota Nowak, and Bartłomiej Zieniuk. 2024. "Plant-Based Alternatives to Mold-Ripened Cheeses as an Innovation among Dairy Analogues" Foods 13, no. 14: 2305. https://doi.org/10.3390/foods13142305

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