Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet?
Plant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nutritional and sensory quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’ purchased on the Sloven...
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| Language: | English |
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MDPI AG
2025-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/5/771 |
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| author | Andreja Čanžek Majhenič Alenka Levart Janez Salobir Tina Prevc Tanja Pajk Žontar |
| author_facet | Andreja Čanžek Majhenič Alenka Levart Janez Salobir Tina Prevc Tanja Pajk Žontar |
| author_sort | Andreja Čanžek Majhenič |
| collection | DOAJ |
| description | Plant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nutritional and sensory quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’ purchased on the Slovenian market. The quality was checked using chemical and sensory analysis. When the results of chemical analysis were compared with the nutritional composition of a semi-hard type of cheese, the plant-based cheese substitutes differed greatly. On average, they contained 60 times less protein, 8 times less calcium and 50% more salt per 100 g of product. Considering median values, plant-based substitutes had 200 times less protein, 40 times less calcium, and 58% more salt compared to cheeses. The fatty acid composition was less favourable when compared to a regular semi-hard type of cheese: 50% more saturated fatty acids, almost five times less monounsaturated fatty acids, and only one third of the polyunsaturated fatty acids per 100 g of product, respectively, but no trans fatty acids. Despite some sensory deficiencies (absence of eyes; crumbly, granular, and tough texture; discordant, fatty, and salty taste; foreign odour and pale colour), the sensory quality in this product category was acceptable overall. More research should be conducted in this area to minimise the knowledge gaps in the nutritional composition and sensory quality of plant-based cheese substitutes. |
| format | Article |
| id | doaj-art-da9fffeba196401c98dcf829b55da9da |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-da9fffeba196401c98dcf829b55da9da2025-08-20T02:59:00ZengMDPI AGFoods2304-81582025-02-0114577110.3390/foods14050771Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet?Andreja Čanžek Majhenič0Alenka Levart1Janez Salobir2Tina Prevc3Tanja Pajk Žontar4University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Chair of Dairy Science, Groblje 3, SI-1230 Domžale, SloveniaUniversity of Ljubljana, Biotechnical Faculty, Department of Animal Science, Chair of Nutrition, Groblje 3, SI-1230 Domžale, SloveniaUniversity of Ljubljana, Biotechnical Faculty, Department of Animal Science, Chair of Nutrition, Groblje 3, SI-1230 Domžale, SloveniaUniversity of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Human Nutrition Group, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaUniversity of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Human Nutrition Group, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaPlant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nutritional and sensory quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’ purchased on the Slovenian market. The quality was checked using chemical and sensory analysis. When the results of chemical analysis were compared with the nutritional composition of a semi-hard type of cheese, the plant-based cheese substitutes differed greatly. On average, they contained 60 times less protein, 8 times less calcium and 50% more salt per 100 g of product. Considering median values, plant-based substitutes had 200 times less protein, 40 times less calcium, and 58% more salt compared to cheeses. The fatty acid composition was less favourable when compared to a regular semi-hard type of cheese: 50% more saturated fatty acids, almost five times less monounsaturated fatty acids, and only one third of the polyunsaturated fatty acids per 100 g of product, respectively, but no trans fatty acids. Despite some sensory deficiencies (absence of eyes; crumbly, granular, and tough texture; discordant, fatty, and salty taste; foreign odour and pale colour), the sensory quality in this product category was acceptable overall. More research should be conducted in this area to minimise the knowledge gaps in the nutritional composition and sensory quality of plant-based cheese substitutes.https://www.mdpi.com/2304-8158/14/5/771dairy substituteplant-based cheesefatty acid compositionsensory qualitynutritional value |
| spellingShingle | Andreja Čanžek Majhenič Alenka Levart Janez Salobir Tina Prevc Tanja Pajk Žontar Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet? Foods dairy substitute plant-based cheese fatty acid composition sensory quality nutritional value |
| title | Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet? |
| title_full | Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet? |
| title_fullStr | Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet? |
| title_full_unstemmed | Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet? |
| title_short | Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet? |
| title_sort | can plant based cheese substitutes nutritionally and sensorially replace cheese in our diet |
| topic | dairy substitute plant-based cheese fatty acid composition sensory quality nutritional value |
| url | https://www.mdpi.com/2304-8158/14/5/771 |
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