Why Vegan Cheese Doesn't Melt
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Date: 2022-07-06
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Comments and reviews: 10
Jahshi
So if a person is allergic to milk and you go using all the same protein structures that are found in a cows milk to make vegan milk-won-t they be allergic to the vegan milk with synthesized animal proteins? Just had to go vegan due to some health issues. Actually more flexitarian cause I can still eat chicken and fish without feeling like I-m having an out of body experience about to be followed by a funeral. I gotta be REAL careful what I put in my tank after abusing my diet for 38 yrs. Wish I would have been less stubborn and judgmental of the vegan diet when I first heard of it years ago. But -sigh- fk it I-m here now. Life is good. Plus I got to learn to make so much good food. Any way-
Cheers.
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So if a person is allergic to milk and you go using all the same protein structures that are found in a cows milk to make vegan milk-won-t they be allergic to the vegan milk with synthesized animal proteins? Just had to go vegan due to some health issues. Actually more flexitarian cause I can still eat chicken and fish without feeling like I-m having an out of body experience about to be followed by a funeral. I gotta be REAL careful what I put in my tank after abusing my diet for 38 yrs. Wish I would have been less stubborn and judgmental of the vegan diet when I first heard of it years ago. But -sigh- fk it I-m here now. Life is good. Plus I got to learn to make so much good food. Any way-
Cheers.
reply
fred
I applaud the efforts being made to create plant-based casein. However, that may only get you to the textural characteristics of dairy cheese. What about the flavor profile? Will you rely on so-called -natural flavors- to accomplish that, as everyone currently does, or will you try to use fermentation? The use of -natural flavors-, rampant in the meat and dairy analog category, is a synthetic approach and it often results in an artificial flavor, in my opinion.
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I applaud the efforts being made to create plant-based casein. However, that may only get you to the textural characteristics of dairy cheese. What about the flavor profile? Will you rely on so-called -natural flavors- to accomplish that, as everyone currently does, or will you try to use fermentation? The use of -natural flavors-, rampant in the meat and dairy analog category, is a synthetic approach and it often results in an artificial flavor, in my opinion.
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hawaiisunfun
watch a number of vegan cheese videos and you can find plenty that make stretchy cheese. I really do like precision fermentation, but mainly to make the world more eco (like a more eco way of getting omega 3 through algae) and not really to recreate real animal products. The reason is beacuse of allergies, too reminiscent of animal products, etc. Why not find a similar chemical to casein and go with that?
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watch a number of vegan cheese videos and you can find plenty that make stretchy cheese. I really do like precision fermentation, but mainly to make the world more eco (like a more eco way of getting omega 3 through algae) and not really to recreate real animal products. The reason is beacuse of allergies, too reminiscent of animal products, etc. Why not find a similar chemical to casein and go with that?
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dunk92
The cheese that is on your MCdonalds burger is almost vegan and it melts very good. The cheapest cheeses are actually vegan, because they use plant based fats like oil instead of milk products, try buying the cheapest cheese in your supermarket. It is mostly fake cheese and because it is fake cheese it is Vegan, because no animals where used to make it. It still melts very good.
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The cheese that is on your MCdonalds burger is almost vegan and it melts very good. The cheapest cheeses are actually vegan, because they use plant based fats like oil instead of milk products, try buying the cheapest cheese in your supermarket. It is mostly fake cheese and because it is fake cheese it is Vegan, because no animals where used to make it. It still melts very good.
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Marie
i became vegan few months ago. i loveeeed cheese and never though i would stop. but now after few months have passed i don't even feel like eating dairy cheese. sometimes i use vegan cheeses like violife and miyokos when i bake potatoes, pasta or tacos. i can say eventually they melt well only takes longer than dairy. the research that's being done is really nice!
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i became vegan few months ago. i loveeeed cheese and never though i would stop. but now after few months have passed i don't even feel like eating dairy cheese. sometimes i use vegan cheeses like violife and miyokos when i bake potatoes, pasta or tacos. i can say eventually they melt well only takes longer than dairy. the research that's being done is really nice!
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Phoenix
I know I'm a few weeks late but just in case someone needs this info and sees this - walmart (great value) has its own vegan cheese! It melts really well and it tastes really good! I can't speak for every location, but at least here in Missouri, it's very inexpensive compared to the name brands. Definitely worth a shot if you can find it!
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I know I'm a few weeks late but just in case someone needs this info and sees this - walmart (great value) has its own vegan cheese! It melts really well and it tastes really good! I can't speak for every location, but at least here in Missouri, it's very inexpensive compared to the name brands. Definitely worth a shot if you can find it!
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Alexander
Why didn't you mention Perfect Day? They already have microbial whey protein (at scale) on the market in Kroger. Also, the next big challenge is the production of saturated fats in particular since all vegan cheeses (even these engineered casein cheeses you mention) still presumably rely on tropical fruits like coconut or palm for fat.
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Why didn't you mention Perfect Day? They already have microbial whey protein (at scale) on the market in Kroger. Also, the next big challenge is the production of saturated fats in particular since all vegan cheeses (even these engineered casein cheeses you mention) still presumably rely on tropical fruits like coconut or palm for fat.
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Christina
Oh wow, I always wondered why it doesn't! I've been a vegan for 8 years and just in that small amount of time we've had huge changes in the vegan cheese options available! Even if it doesn't melt as easily as actual cheese, that's okay. I'll stick with my vegan diet because it's about the animals anyway. --
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Oh wow, I always wondered why it doesn't! I've been a vegan for 8 years and just in that small amount of time we've had huge changes in the vegan cheese options available! Even if it doesn't melt as easily as actual cheese, that's okay. I'll stick with my vegan diet because it's about the animals anyway. --
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Dimples
If you have allergies or ethical reasons not to eat animal products I think this is great science but the best food is the simplest food. IE fewer ingredients and steps. So maybe the key is eating less cheese or meat products to reduce animal livestock numbers not making lab created alternatives?
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If you have allergies or ethical reasons not to eat animal products I think this is great science but the best food is the simplest food. IE fewer ingredients and steps. So maybe the key is eating less cheese or meat products to reduce animal livestock numbers not making lab created alternatives?
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Cristina
It's literally the casein in cheese that makes people addicted because studies have shown it acts similar to opiates in your brain. I'm perfectly fine with vegan cheese without casein, but if they can make options with vegan casein and that helps more people become vegan then I'm all for it.
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It's literally the casein in cheese that makes people addicted because studies have shown it acts similar to opiates in your brain. I'm perfectly fine with vegan cheese without casein, but if they can make options with vegan casein and that helps more people become vegan then I'm all for it.
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