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dc.contributor.authorNicolás Saraco, Maximiliano
dc.contributor.authorBlaxland, James
dc.date.accessioned2020-09-18T13:10:19Z
dc.date.available2020-09-18T13:10:19Z
dc.date.issued2020-07-01
dc.identifier.citationSaraco, M.N. and Blaxland, J. (2020) 'Dairy-free imitation cheese: is further development required?', British Food Journal.en_US
dc.identifier.issn0007-070X
dc.identifier.urihttp://hdl.handle.net/10369/11144
dc.descriptionArticle published in British Food Journal on 01 July 2020, available at: https://doi.org/10.1108/BFJ-11-2019-0825.en_US
dc.description.abstractPurpose The aim of this study was to compare the organoleptic attributes and meltability of selected, commercial dairy-free imitation cheeses (DFICs) with those of their dairy counterparts to thus determine whether commercial DFIC needs to be further developed. Design/methodology/approach: Market research was conducted to determine the availability of DFICs in the United Kingdom (UK) and thus select the varieties to assess. Mild cheddar was chosen for its popularity wide availability in the United Kingdom and Italian-style hard cheese for its complex organoleptic profile. The organoleptic attributes and melting properties of the chosen DFIC products were assessed by using descriptive sensory evaluation and their meltability was assessed using the Arnott test, respectively. Findings: 109 different DFICs were found; most of them (74%) presented coconut oil as their primary ingredient. None of the assessed DFICs assessed could mimic the organoleptic attributes of their dairy counterparts accurately; however, one of the non-dairy mild cheddar samples was regarded as potentially acceptable by the assessors of the sensory evaluation assessors. Nonetheless, the meltability of this sample was significantly lower than that of mild cheddar cheese. Practical implications: The findings indicate that, to obtain products that can mimic the organoleptic attributes and meltability of cheese more accurately, further development is required for the DFIC varieties assessed. Originality/value: No academic publications have explored and investigated commercial DFICs with similar ingredients to those found in commercial DFICs; the commercial importance of these products may augment in the short term owing to the reported growth in the number of vegan individuals in the UK and in Europe.en_US
dc.language.isoenen_US
dc.publisherEmeralden_US
dc.relation.ispartofseriesBritish Food Journal;
dc.titleDairy-free imitation cheese: is further development required?en_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1108/BFJ-11-2019-0825
dcterms.dateAccepted2020
rioxxterms.funderCardiff Metropolitan Universityen_US
rioxxterms.identifier.projectCardiff Metropolian (Internal)en_US
rioxxterms.versionNAen_US
rioxxterms.licenseref.urihttp://www.rioxx.net/licenses/all-rights-reserveden_US
rioxxterms.licenseref.startdate2020-09-18
rioxxterms.funder.project37baf166-7129-4cd4-b6a1-507454d1372een_US


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