Cheese analogue

As an art cheese, imitation cheese, imitation cheese, imitation cheese or cheese substitute is called imitations of cheese that are not produced or only a proportion of milk or milk products. Here, the milk fat is replaced by other animal or vegetable fats, and possibly the milk protein by such other origin.

History

The first art cheese was developed in the late 19th century in the United States and soon produced in Europe. For the preparation obtained by centrifuging skim milk with liquid beef tallow ( oleo ) was mixed and curdled with rennet. The cheese thus obtained was characterized by the replacement of milk fat using the cheaper beef tallow significantly cheaper than conventional cheese. Common names in addition to art cheese were lard cheese, Oleomargarinekäse or Margarinkäse.

Today's composition and manufacturing process

For today's art cheese usually serve water, milk, soy or bacterial protein and vegetable oils such as palm oil as raw materials, sometimes even strength. Other ingredients include emulsifiers, flavoring and coloring agents, salt and flavor enhancers to approximate the taste and appearance of models such as Parmesan cheese, Swiss cheese, mozzarella, feta or camembert. Since no maturation process is necessary, the production time is compared with real cheese greatly shortened. For the preparation of vegetable fat is heated to a pre- mixed dry mixture and water is heated, the flavor concentrate is then stirred and packed and cooled all.

Properties

Reasons for the use of artificial cheese are of much lower production cost compared with cheese and adjustable by the composition of the ingredients properties such as melting behavior and heat resistance (up to 400 ° C) to facilitate the production and further processing. Immediate health risks not assume, however, can art cheese depending on the composition contain a higher fat content or are problematic for allergy sufferers by soy shares.

Dissemination

Art cheese is used in Germany mainly in the catering and bakeries, for example pizza, lasagna or cheese rolls, rare in the food industry in convenience products for the consumer. In Eastern Europe and in Southern countries, however, it is also often found in packaged convenience foods.

The production volume of plastic cheese is estimated for Germany on an annual 100,000 tons, of which a large part is intended for export. In official surveys in restaurants and bakeries of the cases in around 20 to 30 percent found that art cheese as an ingredient, but was illegally declared as cheese. Also spread the legal replacement for part of the cheese is by an imitation.

Approximately 10,000 tons of artificial cheese are consumed annually in Austria.

Art cheese is not always hidden offered, but especially in the Anglo-American also deliberately advertised and marketed as an alternative to the vegan diet and for people with lactose intolerance.

Identification

A special labeling requirements for the use of artificial cheese is not in the European Union, it does apply to packaged foods according to food labeling regulation, the general obligation to list all the ingredients in the ingredient list. In addition, it is prohibited under the CMO Regulation 1234/2007 of the European Union, products in which milk fat has been replaced with vegetable fat to be denoted by the suffix " cheese ". Therefore, terms such as "Art cheese " or " imitation cheese " is not permitted. The wholesale art cheese or mixtures of synthetic cheese and cheese au gratin with fancy names like " pizza mix " or " Gastromix " are offered. For these products, but is also a descriptive trade name, such as " pizza topping Grated cheese of 50% and 50 % vegetable fat " or " food preparation for browning, for fillings and salad ", is required.

Austria also provides descriptive terms such as " vegetable fat - protein preparation for melting " before.

In Switzerland, the use of artificial cheese in the food law is not regulated; the sale of such products must therefore (BAG ) are approved individually by the Federal Office of Public Health. (As of July 2009) have been approved to date products with the names " cheddar or mozzarella imitation ", " cheese substitute" and " special cream cheese with vegetable fats ."

Must be made with the entry into force of the Food Information Regulation on 13 December 2014, on the packaging identified in the European Union, if the product is made of imitation cheese containing or portions thereof.