A non-dairy cheese analogue has an oat derived material in an amount of 3-15% by weight of the cheese analogue, at least one vegetable fat present in an amount of 10-25% by weight of the cheese analogue, and at least one vegetable protein present in an amount of 10-25% by weight of the cheese analogue.

The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria.

This specification discloses high protein analog cheese having protein content greater than about 10% by weight. Such analog cheeses comprise pea starch and one more pulse protein isolate or pulse protein concentrate and have a firmness of greater than about 5000 g. Also, disclosed are methods of making analog cheese that avoid separation during processing. Such methods include applying reduced shear as the process progresses and heating a final mixture for a short time and at low speed.

Proposed are fermented plant proteins obtainable or obtained by the following steps (a) providing a plant protein source; (b) admixing the proteins from step (a) with water to obtain an aqueous protein phase; (c) admixing the aqueous protein phase from step (b) with microorganisms suitable for fermentation of proteins and/or with proteases; and (d) fermenting the aqueous protein phase from step (c) and optionally (e) inactivating and removing the microorganisms and/or enzymes and their use in vegan dairy substitutes.

The invention relates to a method for producing a legume-based soft cheese equivalent, to the use of a legume-based liquid composition for preparing a soft cheese equivalent and to a soft cheese equivalent.

Provided are a lactic acid bacterium for a lactic acid bacterium-fermented soybean foodstuff, which takes a short fermentation time even when applied to a soybean raw material and has a wide optimal temperature range, and hence can cause curdling in a short period of time even at low temperature, thus being extremely suited for fermentation of the soybean raw material, a lactic acid bacterium-fermented soybean foodstuff comprising the lactic acid bacterium, and a production method for a lactic acid bacterium-fermented soybean foodstuff. The lactic acid bacterium-fermented soybean foodstuff comprises a lactic acid bacterium belonging to Streptococcus thermophilus and having an accession number of NITE BP-02207. The lactic acid bacterium-fermented soybean foodstuff of the present invention is preferably a yogurt-like lactic acid bacterium-fermented soybean foodstuff.

Variants of chymosin with improved milk-clotting properties.

Provided is a cheese-like snack food that is capable of maintaining flavor for several weeks even in a state where a package is opened and has improved storage stability. The cheese-like snack food having improved storage stability can be provided by freeze-drying a soymilk preparation prepared by using soymilk as a raw material, adding an oil and fat, and starch to the soymilk, and adjusting pH to 6 or less.

A plant-based cheese product is provided comprising a low solubility albumin- or globulin-based protein combined with starch and fat components in an aqueous solution, wherein the amylopectin content of the starch component is at least about 80% w/w.

Hazelnut cheese is provided. The hazelnut cheese does not include any animal product input in the production process steps for all consumers, particularly for vegan consumers, and any animal taste and odor, and the hazelnut cheese has high nutrient values and long shelf lifetime. The production method of said hazelnut cheeses is also provided.