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Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

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Review analyzes structure formation in dairy and plant-based cheeses, highlighting functional differences.

This review aims to analyze structure formation in dairy cheese and plant-based cheese analogues, focusing on their hierarchical organization.
Examined structure formation from molecular interactions to macroscale functionality in dairy and plant-based cheeses.
Emphasized the differences in assembly routes: bottom-up for dairy cheeses and top-down for plant-based analogues.
Discussed design strategies for improving the functional performance of cheese analogues through tailored processing methods.
Dairy cheese forms from casein micelles aggregating into a dynamic network, affecting properties like hardness and meltability.
Plant-based cheese analogues typically use gelatinization and phase organization, leading to rigid structures and limited functionality.
Functional differences arise from both ingredient composition and the mesoscale organization of components.

Antuma et al. (2026) studied this question.

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