Plant-Based Cheese Analogues: Technological, Functional and Sensory Perspectives

The increasing demand for sustainable and health-oriented foods has fostered the development of plant-based alternatives to dairy products, including cheese analogues. However, reproducing the complex structural, functional, and sensory properties of cheese, especially mozzarella-type products, remains a major technological challenge due to the different structural and functional characteristics of plant proteins compared to caseins. This PhD project aimed to provide a comprehensive understanding of the technological, structural, and sensory aspects of plant-based cheese analogues, focusing on mozzarella-type products. The work combined an exploratory market analysis of commercial plant-based mozzarella analogues available in Italy with targeted experimental studies investigating (i) the influence of starch composition on the rheological and melting properties of model systems, and (ii) the impact of lactic acid bacteria (LAB) fermentation on the structural characteristics and volatile profile of plant proteins. Commercial plant-based mozzarella cheese analogues showed high variability in composition and performance, generally characterized by low protein content, high levels of saturated fats and starches, and limited sensory appeal. Experimental results highlighted that starch composition (i.e. amylopectin-to-amylose ratio) markedly affected rheological behavior and melting performance, with high amylopectin contents promoting higher thermal reversibility. LAB fermentation significantly modified protein structure and volatile profile including emulsifying and water-binding capacity and modifying the notes responsible for aroma. Overall, the findings emphasize that current plant-based mozzarella analogues rely on empirical formulations and lack the structural and sensory balance of their dairy counterparts. A deeper understanding of starch–protein interactions and fermentation-driven modifications can support the rational design of next-generation plant-based cheese analogues that better integrate technological functionality, nutritional quality, and consumer acceptance.