A concise review on current trend of replacing fat in the development of non-dairy cheese analogues

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.