A process for making vegetable cheeses without ingredients of animal origin includes the step of providing a predetermined quantity of starting vegetable material, and also includes the step of thickening the starting material by spontaneous fermentation or by induced fermentation by means of adding at least one fermentation promoter ingredient of vegetable origin.

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

The present disclosure relates to a vegan cheese and products thereof. The vegan cheese comprises one or more plant milks, preferably an oat milk or a pea milk; and optionally one or more vegetables derived from Brassica, preferably cauliflower. The vegan cheese may further comprise starch, plant oil, and additional ingredients. The vegan cheese is free or substantially free from animal products. The methods of making the vegan cheese are provided. Food products such as pizza containing the vegan cheese are also described.

Non-animal protein-based cheeses and processes for producing are disclosed. A process of producing a cheese base includes mixing a hydrated non-animal protein with a fat, thus producing a mixture, and mixing an acid with the mixture to form a curd. The curd may be used to form soft or hard cheeses. The curd may be mixed with different ingredients, thus producing a mixture. The mixture may be mixed, thus producing a cheese composition and placed into a mold.

Contained, herein, are processes that may be used to produce and compositions of plant-based egg, milk, cheese, and fermented products. Plant-based products may be produced from oilseed materials, squash seed materials, and compositions thereof. Oilseed and squash seed materials may be comminuted, hydrated, curdled, fermented, pressed, aged, or any combination thereof to form plant-based food products.

A vegan cheese and a method to make the vegan cheese are described. The vegan cheese includes: cauliflower milk, a yeast, a salt, a butter and/or an oil, at least one starch, and at least one other ingredient. The at least one other ingredient includes: a mold, a bacterium, a fungus, a sweetener, a stabilizer, a powder, a solid food substance, a liquid, and a paste. Methods to create a hemp milk, an oat milk, and an oat and hemp milk are also described.

This specification discloses a composition of vegan cheese and method of preparing the same. The mentioned composition of vegan cheese and method of preparing the same can provide vegan cheese having the characteristics of real cheese by the design of the food structure and the condition control in the preparation process of the vegan cheese. Moreover, according to this specification, the mentioned composition of vegan cheese and method of preparing the same can provide vegan cheese product more in line with health requirements by not adding any emulsifier.

The present disclosure relates to a microbial oil and/or derivative thereof, wherein the oil is produced by an oleaginous yeast. The disclosure also relates to blended fat compositions comprising a vegetable oil and an edible microbial oil. The disclosure further relates edible microbial oils and derivatives, and to food products comprising an edible microbial oil and/or a derivative thereof, and/or a blended fat composition, and methods of producing such food products. The microbial oil may serve as vegetable oil alternatives and be processed and/or derivatized by any number of means known in the art.

A production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.