A plant-based cheese and a process of manufacturing the same

Abstract

The present disclosure relates to a plant-based cheese, and particularly to a plant-based cheese comprising enzymatically treated protein. The present disclosure further concerns a process for producing the plant-based cheese, use of the plant-based cheese and food products comprising the plant-based cheese.

Description

[0001] A PLANT-BASED CHEESE AND A PROCESS OF MANUFACTURING THE SAME

[0002] FIELD OF THE DISCLOSURE

[0003] The present disclosure relates to a plant-based cheese, and particularly to a plant-based cheese comprising enzymatically treated protein. The present disclosure further concerns a process for producing the plant-based cheese, use of the plant-based cheese and food products comprising the plant-based cheese.

[0004] BACKGROUND OF THE DISCLOSURE

[0005] Currently, nutritional, and structural aspects of hard-cheese like plant-based (pb) cheeses are lacking behind their dairy counterparts. Plant-based cheeses on the market contain mainly fat and starch. Moreover, the most used fat in plant-based cheeses is coconut fat, which is high in saturated fats. So far, no plant-based cheeses (soy and nut free) with high protein content are available for consumers. Most plant-based cheeses have only few percents or no protein at all. It is worth mentioning that the known plant-based cheeses do not have air pockets that are typical for many dairy cheese types, and which are formed in the pressing steps and fermentation of the cheese milk.

[0006] It is not straightforward to increase protein content in hard-cheese style plant-based cheese. Plant protein addition in plant-based cheese can impose new issues. Firstly, vegetable proteins in general have a strong flavor and in the case of legume proteins, beany and bitter tastes are common. Also, plant proteins are inferior in cheese-like structure formation when compared to proteins from dairy industry such as different caseins and casein micelles. For instance, melting, stretching and cheese-like hardness, gumminess and springiness are hard to mimic. In addition, protein addition can cause stickiness in a cheese mass and in the final consumer product. This is mostly unwanted property because stickiness prevents shredding and slicing of the product. Proteolysis of plant-based proteins has been utilized to ease the meltability of the cheese by hydrolyzing proteins to peptides. However, hydrolysis of proteins can bring bitter taste, less hardness, more stickiness, less stability, and possibly even sandy mouthfeel, which is caused by peptide chains. Single amino acids, oligopeptides and their reformation after hydrolysis have been found to be one reason for these hydrolysis-created sensations.

[0007] In addition, the structure of the commercially available plant-based cheeses is made by combining starch and fat, wherein starch quickly absorbs most of the water which will create sandiness. Current plant-based cheeses can also be floury when cold which reduces the pleasantness of the product. Document WO 2023194592 A1 discloses production of non-dairy vegan cheese using legume protein and specially selected fats. Enzymes or fermentation were not used in the process.

[0008] Klost et al. 2020 disclose rheological properties of gels made from pea protein and pea protein hydrolysates.

[0009] Documents WO 2022181810 A1 and WO 2023033188 A1 discloses plant-based cheeses. Documents WO 2022117919 A1 and WO 2018115597 A1 disclose the use of fermentation and transglutaminase.

[0010] There is a constant need to develop improved plant-based cheese products comprising plant-based cheese protein.

[0011] BRIEF DESCRIPTION OF THE DISCLOSURE

[0012] An object of the present disclosure is to provide a plant-based cheese with high protein content that has a pleasant taste, melts, stretches, is sliceable and shreddable, as well as a process for producing the plant-based cheese to solve I overcome the above problem.

[0013] The object of the disclosure is achieved by a product and a process which characterized by what is stated in the independent claims. The preferred embodiments of the disclosure are disclosed in the dependent claims.

[0014] The present disclosure concerns a plant-based cheese comprising from 6 wt% to 15 wt% of plant-based protein, from 8 wt% to 25 wt% of plant-based fat, from 10 wt% to 20 wt% of starch, and from 40 wt% to 75 wt% of water, wherein the plant-based cheese has hardness in the range from about 11 000 to about 23000, fracturability in the range from about 8 000 to about 19 000, adhesiveness in the range from about -30 to about -1300, springiness in the range from about 0.17 to about 0.41 , and resilience from about 0.04 to about 0.06.

[0015] The present disclosure also relates to a process for producing a plant-based cheese according to any one of the preceding claims, wherein the process comprises the steps of mixing plant-based fat, plant-based protein, starch, water, and other ingredients to provide a mixture; subjecting the mixture to a treatment with at least one enzyme at a temperature not exceeding 75°C to provide an enzymatically treated mixture; mixing the enzymatically treated mixture; heating the mixture to a temperature from about 80°C to about 100°C; forming the plant-based cheese, preferably by filling the mixture to a container or a casing; and maturing the plant-based cheese at a temperature from about 2°C to about 40°C.

[0016] In addition, the present disclosure relates to use of the plant-based cheese disclosed herein in food products. The invention is a plant-based hard or semi-hard dairy cheese replica with 6 - 15 wt% protein, 8 - 25 wt% plant-based fat, and 10 - 20 wt% starch, and a process of producing the same. The inventors observed that meltability, sliceability, shreddability, and rollability of a plant-based cheese without noticeable sandiness is achieved with enzymatic treatment of plant-plant based proteins, and by mixing of different starches, and by using stabilizing agents, such as gellan gum, carrageenan, and xanthan gum.

[0017] Proteolytic enzymes together with protein-glutaminase (PG) increase the water binding of peptides and thus decrease the needed production time. Especially when using both protease and protein-glutaminase the time needed for hydrating proteins is lowered and the wettability is improved.

[0018] In the process of the present disclosure for producing a plant-based cheese all dry ingredients are mixed at once instead of pre-hydration of protein. Perceived bitterness of the plant-based cheese is reduced with addition of protein-glutaminase (PG) in fresh cheese mass due to lowered amount of free water. Stretchiness of the plant-based cheese is increased via limited proteolytic hydrolyzation of pea proteins with proteases.

[0019] BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In the following the disclosure will be described in greater detail by means of preferred embodiments with reference to the accompanying drawings, in which

[0021] Figure 1 illustrates a flow chart of an embodiment of a process of the present disclosure.

[0022] Figure 2 illustrates a flow chart of an embodiment of a process of the present disclosure: The flow chart presents a process with an enzymatic treatment, wherein the enzyme is added to protein-part before other dry ingredients.

[0023] Figure 3 presents a sliced plant-based cheese. Tapioca starch makes the structure of the cheese more elastic, but in large quantities also more adhesive. Cheese with 8% tapioca starch is still sliceable and folds well on roll (see Figure 4). The recipe of the cheese presented in Figure 3 is presented in Table 4.

[0024] Figure 4 presents a rolled plant-based cheese. Tapioca starch makes the structure of the cheese more elastic, but in large quantities also more adhesive. Cheese with 8% tapioca starch is still sliceable (see Figure 3) and folds well on roll. The recipe of the cheese presented in Figure 4 is presented in Table 4.

[0025] Figure 5 presents melted plant-based cheese made with a recipe presented in Table 10.

[0026] Figure 6 illustrates hardness (g Force 2) and fracturability (g Force 3) of samples from plant-based cheeses and two dairy based cheeses measured by texture profile analysis (TPA). The recipes of plant-based cheeses are presented in Table 8. The samples from left to right: 1 . Plant-based cheese without an enzymatic treatment (noEnzyme); 2. Plantbased cheese with thermolysin treatment; 3. Plant-based cheese with thermolysin and protein-glutaminase (PG) treatment; 4. Dairy cheese Gouda; 5. Dairy cheese Fontal.

[0027] Figure 7 illustrates the adhesiveness (g.sec) of samples from plant-based cheeses and two dairy based cheeses measured by texture profile analysis (TPA). The recipes of plantbased cheeses are presented in Table 8. The samples from left to right: 1. Plant-based cheese without an enzymatic treatment (noEnzyme); 2. Plant-based cheese with thermolysin treatment; 3. Plant-based cheese with thermolysin and protein-glutaminase (PG) treatment; 4. Dairy cheese Gouda; 5. Dairy cheese Fontal.

[0028] Figure 8 illustrates rheological measurements of plant-based cheeses. The X-axis represents temperature (°C), while the Y-axis represents pressure ([Pa]). Storage modulus and loss modulus are presented in the same graph. In the graph, the protein-rich plantbased cheese untreated with enzyme (C) is shown as grey, and the plant-based cheese treated with thermolysin and protein-glutaminase (T+PG) as black. The storage modulus of the plant-based cheese not treated with enzyme (C) graph does not cross with the loss modulus, i.e. it means that the cheese does not melt. The processed protein cheese (T+PG), on the other hand, melts. This can also be expressed by the loss factor in Figure 9. The recipes of the plant-based cheeses used in the experiments are presented in Table 11.

[0029] Figure 9 presents the loss of plant-based cheeses and dairy cheeses. Temperature (°C) is presented on the X-axis, and ratio on the Y-axis.

[0030] Figure 10 illustrates tribology measurements of samples from the plant-based cheeses. The graphs illustrate friction factor (p) vs. sliding velocity Vs (mm / s) of the plant-based cheese not treated with an enzyme (Control), thermolysin-treated (Thermoase) and thermolysin + protein-glutaminase-treated (Thermoase + PG) plant-based protein cheeses.

[0031] Figure 11 illustrates hardness (g Force 2) and fracturability (g Force 3) of samples from plant-based cheeses produced with and without enzymatic treatments, and two dairy cheeses measured by texture profile analysis (TPA). The samples of from left to right: 1 . no Enzyme; 2. Thermolysin; 3. Thermolysin + PG; 4. No Enzyme; 5. Protamex; 6. Protamex + PG; 7. Thermolysin; 8. Thermolysin + PG; 9. Dairy cheese Gouda; 10. Dairy cheese Fontal. The recipes used in the production of the analysed plant-based cheeses are referenced in Table 9A and Table 9B. Figure 12 illustrates gumminess (K#*O#) and chewiness (P#*N#) of samples from plantbased cheeses with and without enzymatic treatments, and two dairy cheeses measured by texture profile analysis (TPA). The samples from left to right: 1. no Enzyme; 2. Thermolysin; 3. Thermolysin + PG treatment; 4. No Enzyme; 5. Protamex; 6. Protamex + PG; 7. Thermolysin; 8. Thermolysin + PG; 9. Dairy cheese Gouda; 10. Dairy cheese Fontal. The recipes used in the production of the analysed plant-based cheeses are referenced in Table 9A and Table 9B.

[0032] Figure 13 illustrates springiness (J# / F#), cohesiveness (l# / G#), and resilience (H# / E#) of samples from plant-based cheeses with and without enzymatic treatments, and two dairy cheeses measured by texture profile analysis (TPA). The samples from left to right: 1 . no Enzyme; 2. Thermolysin; 3. Thermolysin + PG treatment; 4. No Enzyme; 5. Protamex; 6. Protamex + PG; 7. Thermolysin; 8. Thermolysin + PG; 9. Dairy cheese Gouda; 10. Dairy cheese Fontal. The recipes used in the production of the analysed plant-based cheeses are referenced in Table 9A and Table 9B.

[0033] Figure 14 illustrates adhesiveness (g.sec) of samples from plant-based cheeses with and without enzymatic treatments, and two dairy cheeses measured by texture profile analysis (TPA). The samples from left to right: 1 . no Enzyme; 2. Thermolysin; 3. Thermolysin + PG treatment; 4. No Enzyme; 5. Protamex; 6. Protamex + PG; 7. Thermolysin; 8. Thermolysin + PG; 9. Dairy cheese Gouda; 10. Dairy cheese Fontal. The recipes used in the production of the analysed plant-based cheeses are referenced in Table 9A and Table 9B.

[0034] Figure 15 illustrates perceived smoothness of plant-based cheese. The mean smoothness score for the sample from a plant-based cheese produced using thermolysin was 2.6 and for the sample from a plant-based cheese produced using thermolysin and proteinglutaminase was 3.8.

[0035] DEFINITIONS

[0036] As used herein, an article such as “a” and “an” when used in a claim, is understood to mean one or more of what is described or claimed.

[0037] As used herein, the term “about” is meant to include a number to include the number recited plus or minus 10%, preferably 5%, more preferably 2%.

[0038] As used herein, the term “plant-based” refers to originating from plants, which are suitable for manufacturing edible food products in food technology applications.

[0039] As used herein, the term “plant-based food product” may refer to any food item that is made from ingredients derived from plants, such as fruits, vegetables, grains, legumes, nuts, and seeds. In the present disclosure plant-based food product is especially originating from plant material selected from the group consisting of legumes, preferably from the group consisting of grain legumes and oil legumes and any mixture thereof. Plantbased food product may include fermented, acidified or non-acidic (neutral) food products.

[0040] As used herein, the term “plant-based protein” refers to a protein originating from any plant source. Suitable non-limiting examples include protein from leguminous plants, such as dry and fresh beans, soybeans, dry and fresh peas, lentils, chickpeas and peanuts, broad bean and pea.

[0041] As used herein, the term “non-dairy based protein” or “dairy-free protein” is selected from the group consisting of plant proteins, insect proteins, algal proteins, microbial proteins such as bacterial, fungal, and yeast proteins, as well as recombinantly produced proteins or protein produce using a recombinant strain.

[0042] As used herein, the terms “protein isolate” and “protein concentrate” differ in terms of protein quantity. These differences are caused by the processing methods. “Protein concentrate” powder consists of from about 30 wt% to about 80 wt% protein. The remaining of the concentrate powder contains carbohydrates and fats. If different processing steps are used to reduce the fat and carbohydrate content, a “protein isolate” containing 80% or more protein by weight can be produced. Thus, “protein concentrate contains about 30 wt% to about 80 wt% of protein and “protein isolate” contains at least 80 wt% of protein, for example 90 wt% or more protein. Overall, the processing steps used in the production of isolate result in higher protein content and lower fat and carbohydrate content.

[0043] As used herein, the term “plant-based cheese” refers to a cheese analogue or cheese alternative prepared with proteins of plant origin. The plant-based cheese is devoid of animal products, or products derived from animals. The plant-based cheese of the present disclosure has an appearance, texture and / or melting characteristics similar to a dairybased cheese.

[0044] As used herein, the term “hard cheese style plant-based cheese” refers to a semihard or hard cheese.

[0045] The texture of a product, such as cheese, can be measured by TA.XT texture analyzer, performing a compression test. A compression test is the most simple and popular test of instrumental texture measurement.

[0046] Instrumental texture profile analysis, as described by Bourne (1978), is an imitative texture test that has been used extensively. It is generally conducted by uniaxial compression of a sample between two plates at a chosen cross-head velocity for a chosen level of deformation. Force, deformation, and work (area under the force-deformation curve) measurements are used to calculate texture parameters of fracturability, hardness, cohesiveness, adhesiveness, springiness, gumminess, and chewiness. In a typical experiment, samples are evaluated by sensory analysis and instrumental texture profile analysis and then correlations are determined.

[0047] The term “hardness” refers to the force required to compress a cheese between the molar teeth or between the tongue and palate to a given deformation or to the point of penetration. Thus, "hardness" is the force required to deform the product to given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate. The hardness value is the peak force that occurs during the first compression, i.e. it is expressed as the maximum force of the first compression. The hardness need not occur at the point of deepest compression, although it typically does for most products.

[0048] The term “springiness” (elasticity) refers to the degree of recovery of a deformed piece of cheese after the deforming force is removed. Springiness is how well a product physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes. In other words, "springiness" is the degree to which the product returns to its original size / shape after partial compression (without failure) between the tongue and palate or teeth. The springback is measured at the downstroke of the second compression. In some cases, an excessively long wait time will allow a product to springback more than it might under the conditions being researched (e.g. you would not wait 60 seconds between chews). Springiness is expressed as a ratio or percentage of a product's original height. Springiness is measured several ways, but most typically, by the distance of the detected height during the second compression divided by the original compression distance.

[0049] The term "cohesiveness" refers to the degree to which the sample deforms before rupturing when it is bitten with molars; gumminess is the energy required to disintegrate a semi-solid food to a state ready for swallowing; and chewiness is the number of chews needed to masticate the sample to a consistency suitable for swallowing.

[0050] The term “gumminess” refers to denseness that persists through mastication, energy required to disintegrate a piece of cheese to a state ready for swallowing. Gumminess is mutually exclusive to chewiness since a product would not be both a semi-solid and a solid at the same time. The term “fracturability” in cheese refers to the ability of the cheese to break or fracture when subjected to pressure or force. Fracturability can be evaluated through sensory testing or instrumental methods. Texture analyzer instruments apply controlled force to a sample of cheese and measure the force required to cause fracture or breakage. The peak force at which the cheese fractures gives an indication of its fracturability.

[0051] In sensory analysis the term “chewiness” of cheese refers to time required to masticate the cheese sample at a constant rate of force application to reduce it to a consistency suitable for swallowing.

[0052] In sensory analysis the term “adhesiveness” of cheese refers to a force required to remove the cheese sample that adheres to the mouth surface.

[0053] The term “melting” refers to when plant-based cheese melts in a manner of conventional heating such as oven or microwave. When measured with rheometer and with plate-to- plate geometry, (0.1%, 10rad / s and 5 celcius / min heating from 20°C to 120°C, cheese starts softening at around 50°C and storage and loss modulus will cross around 105°C - 120°C (hard to see from the data because of the boiling water inside the plant-based cheese matrix). Furthermore, when heated in the oven, the melting can be observed within 5 min in 220°C.

[0054] In sensory analysis the term “cohesiveness” of cheese refers to a degree to which the cheese sample deforms before rupturing.

[0055] The term "stretchability” in cheese refers to its ability to elongate and stretch when heated, primarily due to the structural changes in its protein content. This characteristic is particularly important in cheeses used for melting applications.

[0056] The term “storage modulus” G' (G prime, in Pa) represents the elastic portion of the viscoelastic behavior, which quasi describes the solid-state behavior of the sample. The loss modulus G" (G double prime, in Pa) characterizes the viscous portion of the viscoelastic behavior, which can be seen as the liquid-state behavior of the sample. (Anton Paar)

[0057] “Loss factor” is calculated by dividing the loss modulus by storage modulus. When the value of loss factor is more than 1 , the state of matter becomes molten.

[0058] As used herein, the term ’’stickiness” refers to the fact that a food product, such as cheese, especially plant-based cheese sticks to the equipment when cut, sliced, or shredded. In TPA (TA. XT TPA75), stickiness is the same as adhesiveness. As used herein, the term “reliability” refers to a cheese that when sliced in a 2 - 6 mm slice can be rolled around a stick with 8 - 10 mm diameter (like a pen) without the cheese slice being broken. As used herein, the term “shredding and slicing” refers to that a cheese is shreddable and sliceable in industrial applications as well as in household.

[0059] As used herein, the term “tribology” refers to measurements which model the state of food between the tongue and the palate.

[0060] DETAILED DESCRIPTION OF THE DISCLOSURE

[0061] The present disclosure is directed to a plant-based cheese comprising plant-based protein, fat, and starch. Particularly, the plant-based cheese is a plant-based hard or semi-hard dairy cheese replica with 6-15 wt% protein, 8-25 wt% fat and 10-20 wt% starch.

[0062] In the markets, there is a demand, but no availability of plant-based, especially legume protein containing, high-protein cheese (>10 % protein) that has pleasant taste, melts, stretches, is sliceable and shreddable, and has less than 15 % of saturated fats.

[0063] The present inventors surprisingly found out that meltability, sliceability, shreddability, and rollability of a plant-based cheese without noticeable sandiness is achieved with enzymatic treatment of proteins. Thus, it is provided a hard or semi-hard plant-based cheese, which has good meltability, sliceability, shreddability and rollability without noticeable sandiness.

[0064] In the enzymatic treatment of proteins, the enzyme is selected from the group consisting of proteases and protein-glutaminase. Especially when using both protease and proteinglutaminase the time needed for hydrating proteins is lowered and the wettability is improved. Thus, in an embodiment good meltability, sliceability, shreddability, and rollability of the plant-based cheese without noticeable sandiness is achieved by enzymatically treating proteins with both protease and protein-glutaminase.

[0065] The enzymatic hydrolysis of proteins and treatment with protein-glutaminase increases water absorption and reduces wetting time. If no enzymes are used a wettability time of one to two hours may be needed. Thus, when the enzymes according to the present disclosure are used the processing time of the whole process can be shortened. The protein pre-treatment time is decreased to minutes. In comparison conventional plant protein isolates and concentrates usually need pre-hydration time from 30 minutes to hours, due to low solubility of plant proteins.

[0066] By using and mixing of different starches, and by using stabilizing agents such as gellan gum, carrageenan, and xanthan gum the process of the present disclosure can be further improved. The present disclosure relates to production of a plant-based cheese with high protein content and with less beany and bitter taste.

[0067] In the present process long hydration time is not required, since due to enzymatic treatment of proteins process time is reduced.

[0068] In the process of the present disclosure fermentation is not necessarily needed to achieve a good plant-based cheese. Moreover, neither the use of transglutaminase as an enzyme in the step of subjecting the mixture to an enzymatic treatment nor pressing are required to reach the desired structure of the plant-based cheese. In the presently disclosed process, observable syneresis does not occur during the processing or in the final product. Plant based liquids such as oat drink or any plant-based milk etc. are not needed either as an ingredient of the plant-based cheese. The cheese mass of the present disclosure hardens during storage in cool environment like in a fridge at a temperature between 2°C - 10°C, or at a temperature of from about 2°C to 40°C in 1 to 5 weeks, preferably in 2 to 5 weeks, most preferably for 3 weeks. In an embodiment the cheese is hardened for 1 day. In another embodiment the cheese is hardened in 1 , 2, 3, 4, 5, 6, or 7 days.

[0069] In an aspect, the disclosure is directed to a plant-based cheese, characterized in that the plant-based cheese comprises from 6 wt% to 15 wt% of plant-based protein, from 8 wt% to 25 wt% of plant-based fat, from 10 wt% to 20 wt% of starch, and from 40 wt% to 75 wt% of water, wherein the plant-based cheese has hardness in the range from about 11 000 to about 23 000, preferably from about 16 000 to about 20 000, fracturability in the range from about 8 000 to about 19 000, preferably from about 10 000 to about 13 000, adhesiveness in the range from about -30 to about -1300, preferably from about -100 to about -500, springiness in the range from about 0.17 to about 0.41 , preferably from about 0.2 to about 0.3, and resilience in the range from about 0.04 to about 0.06, preferably from about 0.045 to about 0.055.

[0070] In an embodiment of the present disclosure, the plant-based cheese comprises from 8 wt% to 15 wt% of the plant-based protein, preferably from 9 wt% to 14 wt% of the plantbased protein, more preferably from 10 wt% to 12 wt% of the plant-based protein, relative to the total weight of the plant-based cheese. The plant-based cheese may contain 6, 7, 8, 9, 10, 11 , 12, 13, 14, or 15 wt% of plant-based protein, or any range defined by any two of these values. In a preferred embodiment the plant-based protein is enzymatically treated protein. Preferably the plant-based protein is treated with an enzyme selected from the group consisting of protease and protein-glutaminase. In other words, the enzymes are protease and protein-glutaminase. In an embodiment the plant-based protein is treated with protease. In other words, the enzyme is protease. Preferably the protease is endoprotease. In an embodiment the protease is thermolysin.

[0071] In another embodiment the plant-based protein is treated with protein-glutaminase. In other words, the enzyme is protein-glutaminase.

[0072] Still in another embodiment the plant-based protein is treated with both protease and protein-glutaminase. Preferably the protease is endoprotease.

[0073] In an embodiment the amount of proteinase is from 0.01 wt% to 0.05 wt%, preferably from 0.02 wt% to 0.04 wt%, more preferably from 0.02 wt% to 0.03 wt%. The amount of proteinase may be 0.01 , 0.02, 0.03, 0.04, or 0.05 wt%, or any range defined by any two of these values.

[0074] In an embodiment the amount of protein-glutaminase is from 0.03 wt% to 0.1 wt%, preferably from 0.05 wt% to 0.08 wt%, more preferably from 0.05 wt% to 0.06 wt%. The amount of proteinase may be 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, or 1.0 wt%, or any range defined by any two of these values.

[0075] In an embodiment of the present disclosure the plant-based cheese comprises from 10 wt% to 25 wt% of fat, preferably from 12 wt% to 25 wt% of fat, more preferably from 15 wt% to 21 wt%, relative to the total weight of the plant-based cheese. The plant-based cheese may contain 8, 9, 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, of 25 wt% of fat, or any range defined by two of these values.

[0076] In an embodiment of the present disclosure the plant-based cheese comprises from 12 wt% to 18 wt% of starch, preferably from 12 wt% to 16 wt%, more preferably from 14 wt% to 16 wt%, relative to the total weight of the plant-based cheese. The plant-based cheese may contain 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, or20 wt% of starch, or any range defined by any two of these values.

[0077] In an embodiment of the present disclosure the plant-based cheese comprises from 45 wt% to 65 wt% of water, preferably from 50 wt% to 60 wt%, more preferably from 45 wt% to 55 wt%, most preferably from 47 wt% to 52 wt%, relative to the total weight of the plantbased cheese. The plant-based cheese may contain about 40, 41 , 42, 43, 44, 45, 46, 47, 48, 49, 50, 51 , 52, 53, 54, 55, 56, 57, 58, 59, 60, 61 , 62, 63, 64, 65, 66, 67, 68, 69, 70, 71 , 72, 73, 74, or 75 of wt% of water, or any range defined by any two of these values. In an embodiment of the present disclosure the plant-based cheese comprises from 8 wt% to 15 wt% of plant-based protein, from 15 wt% to 25 wt% of plant-based fat, and from 10 wt% to 18 wt% of starch relative to the total weight of the plant-based cheese.

[0078] In an embodiment of the present disclosure the plant-based cheese comprises from 9 wt% to 11 wt% of plant-based protein, from 20 wt% to 24 wt% of plant-based fat, and from 10 wt% to 18 wt% of starch relative to the total weight of the plant-based cheese.

[0079] In an embodiment of the present disclosure the plant-based cheese has hardness in the range from about 11 000 to about 23 000, preferably from about 16 000 to about 20 000. The hardness may be 11 000, 12 000, 13 000, 14 000, 15 000, 16 000, 17 000, 18 000, 19 000, 20 000, 21 000, 22 000, 23 000, 24 000, 25 000, or 26 000, or any range defined by any two of these values.

[0080] In an embodiment of the present disclosure the plant-based cheese has fracturability in the range from about 8000 to about 19000, preferably from about 10000 to about 13 000. The fracturability may be 8 000, 9 000, 10 000, 11 000, 12 000, 13 000, 14 000, 15 000, 16 000, 17 000, 18 000, 19 000, 20 000, 21 000, or 22 000, or any range defined by any two of these values.

[0081] In an embodiment of the present disclosure the plant-based cheese has adhesiveness in the range from about -30 to about -1300, preferably from about -100 to about -500. The adhesiveness may be -30, -50, -100, -200, -300, -400, or -500, or any range defined by any two of these values.

[0082] In an embodiment of the present disclosure the plant-based cheese has springiness in the range from about 0.17 to about 0.41 , preferably from about 0.2 to about 0.3. The springiness may be 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, or 0.5, or any range defined by any two of these values.

[0083] In an embodiment of the present disclosure the plant-based cheese has resilience in the range from about 0.04 to about 0.06, preferably from about 0.045 to about 0.055. The resilience may be 0.03, 0.0350.04, 0.045, 0.05, 0.055, 0.06, or any range defined by any two of these values.

[0084] In an embodiment of the present disclosure the plant-based cheese has further characteristics: cohesiveness in the range from about 0.13 to about 0.18, preferably from about 0.15 to about 0.17; gumminess in the range from about 1800 to about 3600, preferably from about 2600 to about 3100; chewiness in the range from about 700 to about 1400, preferably from about 700 to 900. In an embodiment of the present disclosure the plant-based cheese has cohesiveness in the range from about 0.13 to about 0.18, preferably from about 0.15 to about 0.17. The cohesiveness may be 0.13, 0.14, 0.15, 0.16, 0.17, or 0.18, or any range defined by any two of these values.

[0085] In an embodiment of the present disclosure the plant-based cheese has gumminess in the range from about 1800 to about 3600, preferably from about 2600 to about 3100. The gumminess may be 2500, 2600, 2700, 2800, 2900, 3000, 3100, 3200, 3300, 3400, 3500, 3600, 3700, 3800, 3900, 4000, or 4100, or any range defined by any two of these values.

[0086] In an embodiment of the present disclosure the plant-based cheese has chewiness in the range from about 700 to about 1400, preferably from about 700 to 900. The chewiness may be 700, 800, 900, 1000, 1100, 1200, 1300, 1400, or 1500, or any range defined by any two of these values.

[0087] In an embodiment of the present disclosure the plant-based cheese has a friction factor in the range from about 0.07 to 0.12, preferably from about 0.08 to 0.09 or from about 0.1 to 0.11 . The plant-based cheese may have the friction factor of 0.07, 0.075, 0.08, 0.085. 0.09, 0.095, 0.1 , 0.11 , or 0.12, or any range defined by any two of these values.

[0088] In an embodiment of the present disclosure the plant-based cheese has a dry matter content of about 45 wt% to about 55 wt%. %. The dry matter content may be about 45, 46, 47, 48, 49, 50, 51 , 52, 53, 54, or 55 wt%, or any range defined by any two of these values.

[0089] In an embodiment of the present disclosure the plant protein is selected from the group consisting of pea protein, pea protein isolate, faba bean protein isolate, faba bean protein concentrate, chickpea protein concentrate.

[0090] In another embodiment the plant-based cheese comprises an additional protein selected from the group consisting of potato protein or potato protein isolate. Said potato protein or potato protein isolate is used in addition to above mentioned plant proteins, plant protein isolates, and plant protein concentrates.

[0091] In another embodiment the plant-based cheese comprises an additional protein selected from the group consisting of yeast protein isolate or yeast flakes. Said yeast protein or yeast flakes is used in addition to above mentioned plant proteins, plant protein isolates, and plant protein concentrates. Structure of the plant-based cheese of the present disclosure stays good with all the mentioned proteins.

[0092] In an embodiment of the present disclosure the fat is selected from the group consisting of rapeseed oil, and coconut fat.

[0093] In an embodiment of the present disclosure a fat composition of the plant-based cheese is about 40 wt% of unsaturated fatty acids and about 60 wt% of saturated fatty acids.

[0094] In an embodiment, the fat comprises less than 15 wt% of saturated fat.

[0095] In an embodiment of the present disclosure the starch is selected from the group consisting of potato starch, modified potato starch, tapioca starch, and modified tapioca starch.

[0096] In one embodiment, modified potato starch is used. An example of a modified potato starch is CheeseApp 40 (Lyckeby), which is used as a base, which improves the meltability and hardness in the structure of plant-based cheese and provides the low viscosity during processing and slow hardening during the storage. Modified potato starch brings structure to the plant-based cheese, while maintaining the meltability. Modified potato starch and potato protein [for example PerfectaSOL D520 (Avebe)] improves the emulsification of the mass. PerfectaSOL D520 includes both modified potato starch and 7.4% potato protein.

[0097] In one embodiment tapioca starch is used. Tapioca starch in low quantities provides elasticity for the plant-based cheese, while too much of it affects sliceability. Examples of tapioca starch are e.g. National™ 7 (Ingredion) and C*Cream Tex (Cargill, Inc.). Tapioca starch makes the structure of the plant-based cheese more elastic, but in large quantities also more adhesive.

[0098] In one embodiment pea starch is used. An example of pea starch is Roquette Pea starch N-735 (Roquette). Pea starch in low quantities provides firmness, but in higher quantities reduces meltability.

[0099] In a preferred embodiment from about 3 wt% to about 10 wt% of tapioca starch relative to the total weight of the plant-based cheese is used. In a preferred embodiment from about 3 wt% to about 8 wt% of tapioca starch relative to the total weight of the plant-based cheese is used. In a more preferred embodiment from about 3 wt% to about 5 wt% relative to the total weight of the plant-based cheese is used. The plant-based cheese may contain 3, 4, 5, 6, 7, 8, 9, or 10 wt% of tapioca starch, or any range defined by any two of these values.

[0100] In an embodiment plant-based cheese with 8 wt% tapioca starch is still sliceable (Figure 3) and folds well on roll (Figure 4). In an embodiment of the present disclosure the plant-based cheese further comprises one or more ingredients selected from the group consisting of flavour, colorant, salt, an acid regulator selected from lactic acid, citric acid, glucono-delta-lactone and sorbic acid, yeast protein, calcium, vitamin, and a stabilizing agent selected from carrageenan, xanthan gum, and gellan gum.

[0101] Use of a stabilizing agent makes the structure of the plant-based cheese more elastic and bendy while improving meltability. The stabilizing agent may be selected from the group consisting of carrageenan, xanthan gum, and gellan gum.

[0102] Stickiness that is typically created with protein hydrolysis is minimized with a stabilizing agent, such as xanthan gum and carrageenan mix. An example of a stabilizing agent is Vegedan® (Vegedan CH 2001 , 1 FF) used between 0.5 % - 3.0 % (this is weight percentage of the ingredients of the cheese g / 100g). These amounts were trialled with recipe including 10 - 20 % starch and 5 - 15 % protein. If more than 18 wt% (g / 100g) of starch was used, the structure turned sandy / floury. Using these dosages of Vegedan and starch in a plantbased cheese high in protein (> 8 %) resulted as a sliceable and shreddable plant-based cheese. Based on Texture profile analysis (TPA75), if 0 % of Vegedan is used, the texture will be soft. At 1 % Vegedan addition, it gets harder, and chewiness is peaked at 1.5 % while hardness remains same as with 1 % addition. Both hardness and chewiness will start to decrease at 2 % addition of Vegedan.

[0103] In an embodiment of the present disclosure a plant-based cheese comprises from 6 wt% to 15 wt% of enzymatically treated plant-based protein, from 8 wt% to 25 wt% of plantbased fat, from 10 wt% to 20 wt% of starch, and from 40 wt% to 75 wt% of water, wherein the plant-based cheese has hardness in the range from about 11 000 to about 23 000, preferably from about 16 000 to about 20 000, fracturability in the range from about 8 000 to about 19 000, preferably from about 10 000 to about 13 000, adhesiveness in the range from about -30 to about -1300, preferably in the range from about -100 to about -500, springiness in the range from about 0.17 to about 0.41 , preferably from about 0.2 to about 0.3, and resilience in the range from about 0.04 to about 0.06, preferably from about 0.045 to about 0.055.

[0104] In another embodiment of the present disclosure a plant-based cheese comprises from 8 wt% to 15 wt% of plant-based protein, from 15 wt% to 25 wt% of plant-based fat, from 10 wt% to 18 wt% of starch, and from 40 wt% to 75 wt% of water, wherein the plant-based cheese has hardness in the range from about 11 000 to about 23 000, preferably from about 16 000 to about 20 000, fracturability in the range from about 8 000 to about 19 000, preferably from about 10 000 to about 13 000, adhesiveness in the range from about -30 to about -1300, preferably from about -100 to about -500, springiness in the range from about 0.17 to about 0.41 , preferably from about 0.2 to about 0.3, and resilience in the range from about 0.04 to about 0.06, preferably from about 0.045 to about 0.055.

[0105] In another embodiment of the present disclosure a plant-based cheese comprises from 8 wt% to 15 wt% of enzymatically treated plant-based protein, from 15 wt% to 25 wt% of plant-based fat, from 10 wt% to 18 wt% of starch, and from 40 wt% to 75 wt% of water, wherein the plant-based cheese has hardness in the range from about 16 000 to about 20 000, fracturability in the range from about 10 000 to about 13 000, adhesiveness in the range from about -100 to about -500, springiness in the range from about 0.2 to about 0.3, and resilience in the range from about 0.045 to about 0.055.

[0106] In an embodiment of the present disclosure a plant-based cheese comprises from 8 wt% to 15 wt% of enzymatically treated plant-based protein, from 15 wt% to 25 wt% of plantbased fat, from 10 wt% to 18 wt% of starch, and from 40 wt% to 75 wt% of water, wherein the plant-based cheese has hardness in the range from about 15 000 to about 26 000, fracturability in the range from about 13 000 to about 22 000, adhesiveness in the range from about -30 to about -500, springiness in the range from about 0.3 to about 0.6, and resilience in the range from about 0.04 to about 0.06.

[0107] In another embodiment of the present disclosure a plant-based cheese comprises from 8 wt% to 15 wt% of enzymatically treated plant-based protein, preferably the protein treated with an enzyme selected from the group consisting of protease and protein-glutaminase is selected from the group consisting of pea protein, pea protein isolate, faba bean protein isolate, faba bean protein concentrate, chickpea protein concentrate, yeast protein isolate, and yeast flakes and, from 15 wt% to 25 wt% of plant-based fat selected from the group consisting of rapeseed oil, and coconut fat, from 10 wt% to 18 wt% of starch selected from the group consisting of potato starch, modified potato starch, tapioca starch, and modified tapioca starch, from 40 wt% to 75 wt% of water, wherein the plant-based cheese has hardness in the range from about 11 000 to about 23 000, preferably from about 16 000 to about 20 000, fracturability in the range from about 8 000 to about 19 000, preferably from about 10 000 to about 13 000, adhesiveness in the range from about -30 to about -1300, preferably from about -100 to about -500, springiness in the range from about 0.17 to about 0.41 , preferably from about 0.2 to about 0.3, and resilience in the range from about 0.04 to about 0.06, preferably from about 0.045 to about 0.055. The texture of the plant-based cheeses can be confirmed by Texture Profile Analysis (TPA). TPA measures the response of cheese products to double-bite deformation and assesses key parameters of relevance during consumer mastication, simulating the several compressions of the product between the molar teeth. The hardness, fracturability, springiness, gumminess, chewiness, springiness, cohesiveness, and resilience of the plant-based cheeses are calculated following the double compression tests. A texture profile analysis (TPA) of the plant-based cheeses is carried out with for example a TA.XT texture analyzer. The pieces of cheese to be analyzed are cut into pieces, for example into 2 cm diameter and 2 cm long cylinders. A sample is placed on a flat surface and a flat platen is lowered onto the sample to a given force or distance. Sample is deformed and the extent of the deformation and / or the resistance offered by the sample is recorded.

[0108] Rheological measurements of the plant-based cheeses are carried out for example using a commonly applied test procedure to study the rheological properties with oscillation tests using a rheometer. The basic principle of these small deformation oscillation tests can be described using a two-plate model.

[0109] In a rheometer, applying oscillation tests the viscoelastic behaviour of a sample can be described using the storage modulus, G’ (given in [Pa]). The G' value is a measure of the deformation energy stored in the material during the shear process. G' represents the elastic behaviour of the sample. A high gel elasticity corresponds to a high elastic component (high G’).

[0110] In the present disclosure the experiment can be carried out for example with PP25 / 5 geometry (Geometry Anton Paar PP25 / P2, part number 2882, diameter: 24,974mm). In an example the cheese is pressed with 30N force before the test begins, so that the surface is securely attached to the geometry and always in the same way when heating the temperature is increased by 5°C every minute from 20°C to 120°C. Shear strain is analyzed with for example with an amplitude of 0.1% and a frequency of 10 rad / s.

[0111] Measurement regarding storage modulus and loss modulus are carried out. When storage modulus and loss modulus are presented in the same graph and when they intersect, i.e. in case the storage modulus is lower than the loss modulus, then the state of the substance becomes "liquid".

[0112] The loss factor is calculated from previous results by dividing the loss modulus by storage modulus. When the value of loss factor is more than 1 , the state of matter becomes molten.

[0113] In another aspect, the disclosure is directed to a process for producing a plant-based cheese as disclosed herein, the process comprising the steps of mixing plant-based fat, plant-based protein, starch, water, and other ingredients to provide a mixture; subjecting the mixture to a treatment with at least one enzyme at a temperature not exceeding 75°C, preferably not exceeding 60°C, to provide an enzymatically treated mixture; mixing the enzymatically treated mixture; heating the mixture to a temperature from about 80°C to about 100°C; forming the plant-based cheese, preferably by filling the mixture to a container or a casing; and maturing the plant-based cheese at a temperature from about 2°C to about 40°C.

[0114] In an embodiment the steps of the process are carried out sequentially. In another embodiment the steps of the process are carried out non-sequentially.

[0115] In an embodiment of the present disclosure the mixture comprises from 6 wt% to 15 wt% of plant-based protein, from 8 wt% to 25 wt% of plant-based fat, from 10 wt% to 20 wt% of starch, and from 40 wt% to 75 wt% of water.

[0116] Side streams, where the amount of any component of the mixture would be reduced, do not arise during the process of making a plant-based cheese.

[0117] In an embodiment of the present disclosure the plant-based fat, plant-based protein, starch, water, and other ingredients are mixed at a temperature from about 25°C to about 60°C, more preferably at a temperature of about 40°C to about 60°C.

[0118] In an embodiment of the present disclosure the enzymatically treated mixture is mixed at a temperature from about 30°C to about 60°C, preferably for 3 minutes to 15 minutes.

[0119] In an embodiment of the present disclosure the mixture is heated to a temperature from about 90°C to 95°C, preferably for 5 minutes to 10 minutes.

[0120] In an embodiment, the disclosure is directed to a process for producing a plant-based cheese as disclosed herein, the process comprising the steps of mixing plant-based fat, plant-based protein, water, and other ingredients to provide a mixture, preferably at a temperature from about 25°C to about 60°C, more preferably at a temperature of about 40°C to about 60°C, wherein the temperature may be 25, 26, 27, 28, 29, 30, 31 , 32, 33, 34, 35, 36, 37, 38, 39, 40, 41 , 42, 43, 44 ,45, 46, 47, 48, 49, 50, 51 , 52, 53, 54, 55, 56, 57, 58, 59, or 60°C, or any range defined by any two of these values, subjecting the mixture to a treatment with at least one enzyme at a temperature not exceeding 75°C to provide an enzymatically treated mixture, mixing the enzymatically treated mixture, preferably at a temperature from about 30°C to about 60°C, preferably for 3 minutes to 15 minutes, wherein the temperature may be 30, 31 , 32, 33, 34, 35, 36, 37, 38, 39, 40, 41 , 42, 43, 44 ,45, 46, 47, 48, 49, 50, 51 , 52, 53, 54, 55, 56, 57, 58, 59, or 60°C, or any range defined by any two of these values, heating the mixture to a temperature from about 80°C to about 100°C, preferably to from about 90°C to 95°C, preferably for 5 minutes to 10 minutes, wherein the temperature may be 80, 81 , 82, 83, 84, 85, 86, 87, 88, 89, 90, 91 , 92, 93, 94, or 95°C, or any range defined by any two of these values, forming the plant-based cheese, preferably by filling the mixture to a container or a casing; and maturing the plant-based cheese at a temperature from about 2°C to about 40°C, preferably from about 2°C to about 10°C, wherein the temperature may be 2, 3, 4, 5, 6, 7 ,8, 9, 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30, 31 , 32, 33, 34, 35, 36, 37, 38, 39, or 40°C, or any range defined by any two of these values.

[0121] Hardening of the cheese is typically carried out for 1 - 4 weeks. Preferably the hardening is carried out for 2 weeks. Most of the hardening happens within 2 - 3 weeks. The hardening of the plant-based cheese may be carried out for 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, or 21 days, or any range defined by any two of these values.

[0122] In an embodiment, the process for producing a plant-based cheese as disclosed herein, comprises the steps of mixing plant-based fat, plant-based protein, water, and other ingredients to provide a mixture at a temperature from about 25°C to about 60°C, more preferably at a temperature of about 40°C to about 60°C, subjecting the mixture to a treatment with at least one enzyme at a temperature not exceeding 75°C to provide an enzymatically treated mixture, mixing the enzymatically treated mixture at a temperature from about 30°C to about 60°C, for 3 minutes to 15 minutes, heating the mixture to a temperature from about 80°C to about 100°C, preferably to from about 90°C to 95°C, for 5 minutes to 10 minutes, forming the plant-based cheese, preferably by filling the mixture to a container or a casing; and maturing the plant-based cheese at a temperature from about 2°C to about 40°C, preferably from about 2°C to about 10°C.

[0123] Hardening of the cheese is typically carried out for 1 - 4 weeks. Preferably the hardening is carried out for 2 weeks. Most of the hardening happens within 2 - 3 weeks. The hardening of the plant-based cheese may be carried out for 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, or 21 days, or any range defined by any two of these values.

[0124] The plant-based cheese of the present disclosure is sliceable at least at 10 000 g but can harden up to 24 000 (g force). Hardness may be measured with TA.XT: TPA with 75% compressing.

[0125] In an embodiment of the present disclosure other ingredients are selected from the group consisting of flavour, colorant, salt, an acid regulator selected from lactic acid, citric acid, glucono-delta-lactone, and sorbic acid, yeast protein, calcium, vitamin, and a stabilizing agent selected from carrageenan, xanthan gum, and gellan gum.

[0126] In an embodiment of the present disclosure the mixture is subjected to a treatment with at least one enzyme selected from the group consisting of protease, and protein-glutaminase. In a preferred embodiment the mixture is subjected to a treatment with protease and protein-glutaminase. In other words, both protease and protein-glutaminase are used as enzymes.

[0127] In another embodiment the mixture is subjected to a treatment with protease.

[0128] In another embodiment the mixture is subjected to a treatment with protein-glutaminase.

[0129] Different proteases can be used to hydrolyze plant proteins to improve their functionality. One suitable protease is Formea® TL, which is a trypsin-like microbial endoprotease (EC: 3.4.21.4 Specific for: Lys ja Arg C-side.). Another suitable protease is Protamex®, which is a mixture of endoproteases with broad specificity for hydrophobic amino acids. (EC: 3.4.24.28, EC: 3.4.21.62). Another suitable protease is themolysin (EC 3.4.24.27 Endoprotease), such as Thermoase. Another suitable protease is Protease N (EC 3.4.24.28 Endoprotease).

[0130] In an embodiment the amount of proteinase is from 0.01 wt% to 0.05 wt%, preferably from 0.02 wt% to 0.04 wt%, more preferably from 0.02 wt% to 0.03 wt%. The amount of proteinase may be 0.01 , 0.02, 0.03, 0.04, or 0.05 wt%, or any range defined by any two of these values. In an embodiment the amount of protein-glutaminase is from 0.03 wt% to 0.1 wt%, preferably from 0.05 wt% to 0.08 wt%, more preferably from 0.05 wt% to 0.06 wt%. The amount of proteinase may be 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, or 1.0 wt%, or any range defined by any two of these values.

[0131] The enzymatic hydrolysis of proteins and treatment with protein-glutaminase increases water absorption and reduces wetting time. Thus, the processing time of the whole process can be shortened.

[0132] The protein pre-treatment time is decreased to minutes ranging from 5 min to 20 min. In comparison conventional plant protein isolates and concentrates usually need prehydration time from 30 min to hours, due to low solubility of plant proteins. The present inventors have found that all dry ingredients can be mixed in the cheese mass in one single step instead of protein pre-hydration step.

[0133] Protein-glutaminase (PG; purified from Chryseobacterium proteolyticum, EC 3.5.1.44) hydrolyzes the side chain amino groups of specific protein-bound amino acid residues to release ammonia. The reaction occurs on the glutamine and asparagine residues of proteins to make glutamic and aspartic acid, respectively. PG converts a protein glutamine residue to a glutamate residue. The solubility of plant protein is improved by removing an amide functional group in the side chain of the amino acids asparagine and glutamine using acid treatment or by enzymatic deamidation with protein-glutaminase enzyme. Because of its selectivity and mildness, enzymatic protein deamidation is a method to improve protein functionality. One suitable protein-glutaminase includes Activa PG500 (Ajinomoto, Japan).

[0134] In an embodiment when using both protease and protein-glutaminase the time needed for hydrating proteins is lowered and the wettability is improved.

[0135] If no enzyme or enzyme are used in the process wettability time of one to two hours is needed.

[0136] In an embodiment of the present process, the process includes a homogenization step. A benefit of using homogenization is a provision of white colour and an improved gel structure. The process may, however, be carried out without homogenization.

[0137] In an embodiment the pH of the plant-based cheese mass is lowered to pH 4.3 - pH 6.0. This way the sensation of bitterness and off-tastes in plant-based cheese product reduced. At the same time, lower pH together with high shear mixing creates a cheese with air pockets similar to dairy-based cheese, and here without a need for fermentation. Usage of yeast proteins as a part of recipe increased the pleasant taste of plant-based cheese and protein content without affecting to the overall structure. Use of yeast proteins in this case is most preferably in 1 -5 % of total mass of the ingredients. It was also found that plant-based cheese can be made with less than 15 % of saturated fat (13 % coconut fat and 8% rapeseed oil) without deteriorating sensation properties of the plant-based cheese.

[0138] In an embodiment of the plant-based cheese comprises from 11% to 14% of coconut fat and from 7% to 10% of rapeseed oil. The plant-based cheese may comprise 11%, 12%, 13% or !4% or coconut fat and 7%, 8%, 9%, or 10% of rapeseed oil.

[0139] In an embodiment of the present process the plant-based cheese is matured at a temperature of about 2°C to about 40°C, preferably at a temperature of about 2°C to about 10 °C. In other words, the cheese mass of the present disclosure hardens during storage at a temperature of from 2°C to 40°C, preferably from 2°C to 10°C, more preferably from 4°C to 6°C in 1 to 5 weeks, preferably in 2 to 5 weeks, most preferably for 3 weeks.

[0140] In an embodiment the cheese is hardened for 1 day. The cheese may be hardened for 1 , 2, 3, 4, 5, 6, or 7 days, or any range defined by any two of these values.

[0141] In an embodiment, the process comprises none of the following selected from the group consisting of: transglutaminase as an enzyme in the step of subjecting the mixture to a treatment with at least one enzyme, fermentation step, or pressing of the cheese mass. In an embodiment of the present process, a plant-based cheese is produced by combining all the dry ingredients in the same step. The process is presented in Figure 1 . Fat is melted at a temperature of from 30°C to 55°C, preferably at 50°C. The rest of the ingredients are added. The mixture is warmed to a temperature of 40°C to 65°C, preferably to 55°C while mixing at 1000-3300 rpm in Stefan cooker. The mixture is mixed for 2 to 20 minutes, preferably for 5 to 10 minutes. The mixture is heated up to 90°C and mixed for at 1500 - 3300 rpm for 2 - 5 minutes. The mixture is hot filled to a casing or a mold and cooled.

[0142] In an embodiment a process for producing a plant-based cheese as disclosed herein comprises the steps of mixing plant-based fat selected from the group consisting of rapeseed oil, and coconut fat, plant-based protein selected from the group consisting of pea protein, pea protein isolate, faba bean protein isolate, faba bean protein concentrate, chickpea protein concentrate, yeast protein isolate, and yeast flakes; starch selected from the group consisting of potato starch, modified potato starch, tapioca starch, and modified tapioca starch; water, and other ingredients to provide a mixture; subjecting the mixture to a treatment with at least one enzyme selected from the group consisting of protease, and protein-glutaminase to provide an enzymatically treated mixture; mixing the enzymatically treated mixture; heating the mixture to a temperature from about 80°C to about 100°C; forming the plant-based cheese; and maturing the plant-based cheese at a temperature from about 2°C to about 40°C.

[0143] In an embodiment a process for producing a plant-based cheese as disclosed herein comprises the steps of mixing plant-based fat selected from the group consisting of rapeseed oil, and coconut fat, plant-based protein selected from the group consisting of pea protein, pea protein isolate, faba bean protein isolate, faba bean protein concentrate, and chickpea protein concentrate; starch selected from the group consisting of potato starch, modified potato starch, tapioca starch, and modified tapioca starch; water, and other ingredients to provide a mixture at a temperature from about 25°C to about 60°C; subjecting the mixture to a treatment with at least one enzyme selected from the group consisting of protease, and protein-glutaminase at a temperature not exceeding 75°C to provide an enzymatically treated mixture; mixing the enzymatically treated mixture at a temperature from about 30°C to about 60°C, for 3 minutes to 15 minutes; heating the mixture to a temperature from about 80°C to about 100°C for 5 minutes to 10 minutes; forming the plant-based cheese by filling the mixture to a container or a casing; and maturing the plant-based cheese at a temperature from about 2°C to about 10°C.

[0144] In an embodiment a process for producing a plant-based cheese as disclosed herein comprises the steps of mixing plant-based fat, plant-based protein, starch, water, and other ingredients to provide a mixture; subjecting the mixture to a treatment with protease and protein-glutaminase at a temperature not exceeding 75°C, preferably not exceeding 60°C, to provide an enzymatically treated mixture; mixing the enzymatically treated mixture; heating the mixture to a temperature from about 80°C to about 100°C; forming the plant-based cheese, preferably by filling the mixture to a container or a casing; and maturing the plant-based cheese at a temperature from about 2°C to about 40°C.

[0145] In an embodiment a process for producing a plant-based cheese as disclosed herein comprises the steps of mixing plant-based fat, plant-based protein, starch, water, and other ingredients to provide a mixture; subjecting the mixture to a treatment with protease in an amount of 0.01 wt% to 0.05 wt%, preferably from 0.02 wt% to 0.04 wt%, more preferably from 0.02 wt% to 0.03 wt%, and with protein-glutaminase in an amount of from 0.03 wt% to 0.1 wt%, preferably from 0.05 wt% to 0.08 wt%, more preferably from 0.05 wt% to 0.06 wt% at a temperature not exceeding 75°C, preferably not exceeding 60°C, to provide an enzymatically treated mixture; mixing the enzymatically treated mixture; heating the mixture to a temperature from about 80°C to about 100°C; forming the plant-based cheese, preferably by filling the mixture to a container or a casing; and maturing the plant-based cheese at a temperature from about 2°C to about 40°C.

[0146] In an embodiment, both protease and protein-glutaminase are added with liquid ingredients.

[0147] In another embodiment, both protease and protein-glutaminase are added with dry ingredients.

[0148] In an embodiment of the present process the process further comprises a fermentation step.

[0149] In a further aspect, the disclosure is directed to a use of a plant-based cheese according to the present disclosure in a food product.

[0150] In another aspect, the disclosure is directed to a food product comprising the plant-based cheese as disclosed in the present disclosure.

[0151] EXAMPLES

[0152] Example 1

[0153] Measurement methods

[0154] Texture The texture of the plant-based cheeses was analysed by Texture Profile Analysis (TPA). TPA measures the response of cheese products to double-bite deformation and assesses key parameters relevant to consumer mastication, simulating the several compressions of the product between the molar teeth. The hardness, fracturability, springiness, gumminess, chewiness, cohesiveness, and resilience of the plant-based cheeses were calculated using double compression tests.

[0155] After the plant-based cheeses were stored for 30 days (at 8°C) a texture profile analysis (TPA) was carried out at 75% strain with a TA. XT texture analyzer. The cheese pieces for analysis were cut into cylinders measuring 2 cm in diameter and 2 cm in length. A sample was placed on a flat surface and a flat platen was lowered onto it to a specified force or distance. The sample was deformed, and the extent of the deformation and / or the resistance it offered was recorded.

[0156] Example 2

[0157] Measurement method

[0158] Rheological measurements

[0159] A commonly used test procedure for studying the rheological properties of cheese is oscillation testing with a rheometer. The basic principle of these small deformation oscillation tests can be explained using a two-plate model.

[0160] In a rheometer, oscillation tests describe the viscoelastic behaviour of a sample using the storage modulus (G’) measured in pascals (Pa). The G' value is a measure of the deformation energy stored in the material during the shear process. G' represents the elastic behaviour of the sample. A high gel elasticity corresponds to a high elastic component (high G’).

[0161] In the present experiments the control sample was compared with the enzyme-treated plant-based cheese with PP25 / 5 geometry (Geometry Anton Paar PP25 / P2, part number 2882, diameter: 24,974 mm). The cheese was pressed with 30N force before the test began, so that the surface was securely attached to the geometry and always in the same way when the temperature was increased by 5°C every minute from 20°C to 120°C.

[0162] Shear strain was analyzed with an amplitude of 0.1% and a frequency of 10 rad / s.

[0163] The loss factor as calculated from previous results by dividing the loss modulus by storage modulus. When the value of loss factor is more than 1 , the state of matter becomes molten.

[0164] Tribology measurements model the state of food between the tongue and the palate. Example 3

[0165] Plant-based cheese produced with a process by combining all the dry ingredients in the same step The process is presented in Figure 1 . The ingredients are presented in Table 1 B.

[0166] The mixture of coconut fat and rapeseed oil was warmed to 55°C. The rest of the ingredients were added. The mass was warmed to 65°C while mixing at 1000-3300 rpm in a Stefan cooker for 10 minutes. The mass was heated up to 90°C simultaneously mixing at 1500 - 3300 rpm for 2 - 5 minutes. The hot mass was poured to a casing and cooled to 6°C. The plant-based cheese, designed to mimic hard dairy cheese, was formed through a 14-day maturation step in a cool environment.

[0167] Table 1. Ingredients in a plant-based cheese. Table 1 B. Ingredients in a plant-based cheese.

[0168] Example 4

[0169] Production of plant-based cheese Solid coconut fat was melted at a temperature of 55°C. Fat (solid coconut fat and rapeseed oil), water and protease enzyme were mixed and heated to 55°C. The dry ingredients were then added. Dry ingredients included: pea protein isolate, Engevita bland flakes, proteinglutaminase enzyme, sorbic acid, potato starch, tapioca starch, Proteissimo yeast protein isolate, aroma (silecia emmental), stabiliser (Vegedan), salt, calcium phosphate. Vitamin and colour were added.

[0170] The mass was warmed to a temperature of 55°C while mixing at 1400 rpm in Stefan cooker. The mass was mixed for 5 minutes. Lactic acid was added. The mass was heated up to 90°C simultaneously mixing by increasing the rpms slowly from 1400 to 3000 rpm in 2 - 5 min. The mass was poured to a casing and cooled to 6°C. The plant-based cheese designed to mimic hard dairy-cheese was formed through a 14-day maturation step in a cool environment. Table 2.

[0171] Example 5

[0172] A process for production of plant-based cheese including fermentation 66.5 % water and 30 % protein were mixed in 3% dextrose solution until homogenous.

[0173] The mixture was kept at 50°C for 15 minutes. The mixture was heated to 90°C for 7 minutes. The mixture was cooled to 30°C and Lyofast V M01 N was added. The mixture was kept at 30°C for 16 h to produce a fermented mass.

[0174] Fat was melted at 50°C. The fermented mass was added so that the protein content will be 10 % in final product. The rest of the ingredients were added. The mixture was warmed to 55°C while mixing 1000-3300 rpm in Stefan cooker. The mixture was mixed for 2 - 20 minutes (pref. 5-10 min). The mixture was heated up to 90°C and mixed at 1500 - 3300 rpm for 2 - 5 min. The mixture was hot filled and cooled. Table 3.

[0175] Example 6 Production of plant-based cheese with the addition of tapioca starch

[0176] A sliced plant-based cheese is presented in Figure 3. Tapioca starch makes the structure of the cheese more elastic, but in large quantities also more adhesive. Cheese with 8% tapioca starch is still sliceable (Figure 3) and folds well on roll (see Figure 4). The recipe of the cheese presented in Figures 3 and 4 is presented in Table 4. Table 4. A plant-based cheese with the addition of tapioca starch.

[0177] Example 7

[0178] Plant-based cheese (3% potato protein addition) A plant-based cheese with 3.1 % potato protein (Solanic 300) was made according to the recipe presented in Table 6. It was observed that potato protein improved the colour of the plant-based cheese and made the cheese harder.

[0179] Table 6. Example 8

[0180] Plant-based cheese (Proteolysis with thermolysin, thermolysin + PG, Protamex and Protamex + PG) Plant-based cheeses without enzymatic treatment, with thermolysin (Thermoase), with thermolysin (Thermoase) and protein-glutaminase, with Protamex, and with Protamex and protein-glutaminase were made according to the recipes presented in Table 7.

[0181] Table 7.

[0182] The coconut fat was melted. Water, protein, and enzymes were added. The mass was mixed for 15 minutes at 50°C at 600 rpm. The rest of the ingredients were added and mixed for 10 minutes at 50°C at 1500 rpm. The mass was heated to 90°C simultaneously mixing at 1500 rpm for 10 minutes. The hot mass was poured into a casing and cooled to 6°C. The plant-based cheese was matured for 3 weeks.

[0183] Example 9

[0184] Texture profile analysis: Hardness and fracturability

[0185] After the plant-based cheeses were stored for 30 days (at 8°C) a texture profile analysis (TPA) was carried out at 75% strain with a TA. XT texture analyzer. The pieces of cheese to be analyzed were cut into 2 cm diameter and 2 cm long cylinders.

[0186] It was observed that the hardness of the 30-day old cheeses was at same level as dairy cheeses Gouda (Valio Salaneuvos) and Fontal (Valio Karelia). In contrast, the adhesiveness was higher in all cases with dairy cheeses. Hardness and fracturability of plant-based cheeses and two dairy based cheeses are presented in Figure 6. The recipes of plant-based cheeses are presented in Table 8.

[0187] Table 8. The recipes of plant-based cheeses which were included in the texture analysis measurements presented in Figures 6 and 7 as well as in tribology measurements presented in Example 14 and Figure 10. no enzyme Thermolysin Thermolysin+PG

[0188] Ingredient % % %

[0189] Solid fat coconut 12.50 12.50 12.50

[0190] Water 45.76 45.73 45.67

[0191] Pea protein, ProFam 580 (80 %) 7.59 7.59 7.59

[0192] Yeast protein Proteissimo 3.61 3.61 3.61

[0193] Engevita bland flakes 0.47 0.47 0.47

[0194] Protein-glutaminase Activa „ „ _

[0195] , , 0 0 0.06

[0196] PG500 (Ajinomoto)

[0197] Thermolysin, Thermoase GL30 „ _ „ _ „

[0198] , / 0 0.03 0.03

[0199] (Amano)

[0200] Sorbic acid 0.19 0.19 0.19

[0201] GDL 0.47 0.47 0.47

[0202] Rapeseed oil 8.54 8.54 8.54

[0203] PerfectaSOL D520 (Avebe) 3.61 3.61 3.61

[0204] Potato starch, CheeseApp 40 „ , , . 10.44 10.44 10.44

[0205] (Lyckeby)

[0206] Stabiliser, Vegedan 1.42 1.42 1.42

[0207] Tapioca starch National™7 „ „ „ „ „ „

[0208] „ . 3.51 3.51 3.51

[0209] (Ingredion)

[0210] Salt 1.42 1.42 1.42

[0211] Aroma 0.47 0.47 0.47 total: 100.00 100.00 100.00

[0212] The hardness of enzymatically treated plant-based cheeses is close to a processed cheese. Hydrolyzed plant-based cheese with 3 % potato protein and fermented plantbased cheese has the hardness between Fontal and Gouda. A similar trend is observed in gumminess and chewiness. The addition of protein-glutaminase (PG) in Protamex hydrolyzed cheese seems to slightly harden the structure and increase gumminess and chewiness when compared to Protamex hydrolyzed cheese without PG.

[0213] Example 10

[0214] Texture profile analysis: Adhesiveness

[0215] The adhesiveness of plant-based cheeses and two dairy based cheeses measured by texture profile analysis (TPA) are presented in Figure 7. The recipes of the plant-based cheeses, which were analyzed are presented in Table 8.

[0216] Interestingly adhesiveness of plant-based cheeses (measured with TPA75) was lower than with their dairy-based counterparts in every case. Also, protein hydrolyzation seemed to increase adhesiveness.

[0217] Adhesiveness graph showed that plant-based cheese treated with thermolysin becomes sticky, as there is a different matrix after protein hydrolysis. Polypeptides are not as well bound to the surrounding matrix but most likely contribute to structures that cause adhesion. One explanation could be that hydrolyzed protein better binds water but leaves the structure sticky. Protein-glutaminase helps the binding of these polypeptides by converting glutamine into glutamic acid. In addition to this, it also converts asparagine into aspartic acid. Protein-glutaminase improves solubility, emulsibility, and improves taste, but in the present disclosure, a significant change was observed in the sandiness, which is also distinguished in tribological measurements by only 5 minutes of processing.

[0218] Example 11

[0219] Texture analysis of plant-based cheeses

[0220] Hardness, fracturability, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience were analysed from the plant-based cheeses made using the recipes presented in Example 8 (Table 7) and Example 9 (Table 8). The results of the texture analyses are presented in Table 9A and Table 9B.

[0221] The samples from plant-based cheeses made using the following enzymatic treatments were analysed for their texture: Thermolysin, thermolysin + PG, Protamex, Protamex + PG, thermolysin (Thermoase), thermolysin (Thermoase) + PG. The plant-based cheeses without enzymatic treatment were included in the analysis, as well as two dairy cheeses Gouda (Valio Salaneuvos) and Fontal (Valio Karelia).

[0222] The results of hardness and fracturability analyses are presented in Figure 11 . The results of gumminess and chewiness analyses are presented in Figure 12. The results of springiness, cohesiveness, and resilience analyses are presented in Figure 13. The results of adhesiveness analysis are presented in Figure 14.

[0223] Table 9A. ARecipe presented in Table 8.BRecipe presented in Table 7.

[0224] TABLE 9B.

[0225] ARecipe presented in Table 8.B presented in Table 7.

[0226] Example 12 Melting of plant-based cheese

[0227] The plant-based cheese was prepared according to the recipe of Table 10.

[0228] Table 10.

[0229] The cheese (15 g) was melted at 220°C, without recirculation air, for 5 minutes. Figure 5 presents melted plant-based cheese made with a recipe presented in Table 10.

[0230] Example 13

[0231] Rheological measurement of plant-based cheese

[0232] In the present experiment the control was compared with the enzyme-treated plant-based cheese with PP25 / 5 geometry (Geometry Anton Paar PP25 / P2, part number 2882, diameter: 24,974mm). The cheese was pressed with 30N force before the test begins, so that the surface was securely attached to the geometry and always in the same way when heating the temperature was increased by 5°C every minute from 20°C to 120°C.

[0233] Shear strain was analyzed with an amplitude of 0.1% and a frequency of 10 rad / s.

[0234] Figure 8 illustrates storage modulus and loss modulus in the same graph. When storage modulus and loss modulus intersect, i.e. in this case the storage modulus is lower than the loss modulus, then the state of the substance becomes "liquid". Viscoelastic Solids vs Viscoelastic Liquids. In this graph, the unprocessed protein-rich plant-bases cheese (C) is described as grey, and the plant-based cheese treated with thermolysin (Thermoase, Amano) and protein-glutaminase (T+PG) as black. The Storage modulus of the unprocessed vegetable cheese (C) graph does not cross with the loss modulus, i.e. it does not melt. The processed protein cheese (T+PG), on the other hand, melts. This can also be expressed by the loss factor in Figure 9. In short, when the loss modulus is distributed the storage modulus yields a loss factor, see Figure 9.

[0235] Table 11.

[0236] Coconut fat was melted. Protein, water and enzymes were added. The mass was mixed at speed 20 / 100% for 15 minutes at 50°C. The rest of the ingredients were added. The mass was mixed at speed 20 / 100% for 10 minutes at 50°C. The mass was heated to 95°C with mixing at 50 / 100% for 10 minutes > 90°C. The plant-based cheese was cooled and kept in fridge for 3 weeks. The loss factor is calculated from previous results by dividing the loss modulus by storage modulus. When the value of loss factor is more than 1 , the state of matter becomes molten.

[0237] Loss factor of dairy cheeses crosses the value of 1 at 60°C, which represents a measurable change to a melted state. Plant-based cheese analogue without protein crosses 1 at 102°C. In here it is shown that plant -based protein cheese without enzymatic treatment (C) doesn’t cross 1 while enzymatically treated (T+PG) plant-based cheese crosses it at 103°C.

[0238] This shows how dairy based cheeses are already melting at 60°C, as the loss factor exceeds 1. Plant-based cheeses do not start to melt until after 100°C and protein-rich unprocessed cheese does not exceed 1 .

[0239] Loss factor of plant-based cheeses and dairy cheeses is presented in Figure 9.

[0240] Example 14

[0241] Tribology measurement of plant-based cheese

[0242] Tribology measurements were carried out for the samples from the plant-based cheeses made using the recipe described in Example 9 in Table 8.

[0243] Figure presents 10 tribology measurements that model the state of a sample from plantbased cheese between the tongue and palate. In the present case, the friction factor of the untreated (Control), thernolysin-treated (Thermoase), and thermolysin + proteinglutaminase-treated (Thermoase + PG) plant-based protein cheese was measured between the glass sphere and the Polydimethylsiloxane (PDMS).

[0244] The structure of the samples was analysed with Anton Paar Physica MCR302- rotational rheometer. CTD180 chamber and T-BTP-tribogeometry (BC12.7 mm glass sphere and 3 PDMS-pins 0=6mm h=6mm) were used. Measurements were done at 70 °C.

[0245] Friction factors are presented in Table 12.

[0246] Table 12. Tribology measurements of the samples from the plant-based cheeses made using the recipe described in Example 9 in Table 8. Example 15

[0247] Plant-based cheese

[0248] All protease-treated plant-based cheeses melted well. Formea TL, which is trypsin-like enzyme produced a mild-tasting and melting plant-based cheese, when used in 0.01 - 0.1 % concentration from total mass, but the structure was found to be floury. Most interesting aspect of using Protamex and Formea TL as a protease was their effect on stretching. It was found that Protamex and Formea TL treated plant-based cheese could stretch up to 4-5 cm. However, aftertaste was stronger with Protamex than with other enzymes, but according to sensory analysis the bitterness of Protamex treated plant-based cheese was not found to be stronger than with thermolysin (Thermoase) treated plant-based cheese. Protease N produced a mild plant-based cheese, but with added sweet tones in taste profile. Formea TL made the structure more sandy than other proteases, but the taste was more pleasant.

[0249] Example 16

[0250] Analysis of perceived smoothness of plant-based cheese

[0251] Perceived smoothness of plant-based cheeses was analysed. The analysis included samples from the plant-based cheeses produced using the recipe described in Example 9, in Table 8.

[0252] A sensory analysis was conducted using intensity evaluation, where an expert panel evaluated the intensity of the samples of the plant-based cheeses on a 6-point scale. Ten (10) individuals tasted and compared the samples.

[0253] The test persons evaluated the difference in smoothness of the samples from the plantbased cheese produced using enzymatic treatment with thernolysin (Thermoase) or thermolysin + protein- glutaminase (Thermoase + PG). The results are presented in Figure 15.

[0254] The difference between the samples was clear. The mean smoothness score for the sample from a plant-based cheese produced using thermolysin was 2.6 and for the sample from a plant-based cheese produced using thermolysin and protein-glutaminase was 3.8. A t-test was conducted to compare the smoothness score of the samples and the results showed that there was a significant difference between the two samples (t(18) = 2,43, p = 0.026), which indicates that the plant-based cheese produced using both thermolysin and protein-glutaminase treatment was perceived smoother than the plant-based cheese produced using only thermolysin treatment. Example 17

[0255] Activities of the enzymes

[0256] Table 13. Activities of the enzymes used in the Examples 3-9 and 12-13.

[0257] *Anson Units (One Anson unit is defined as the amount of enzyme that liberates one micromole of tyrosine per minute under standard assay conditions.)

[0258] **KMTU is the amount of enzyme that releases 1 pmol of p-nitroaniline from 1 mM substrate (Ac-Arg-pNA) per minute at pH 9.0 and temperature 37°C.

[0259] REFERENCES

[0260] Klost M, Gimenez-Ribes G, Drusch S. Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties. Food Hydrocolloids, Volume 105, 105793, 2020

[0261] WO 2023194592 A1 WO 2022181810 A1

[0262] WO 2023033188 A1

[0263] WO 2022117919 A1

[0264] WO 2018115597 A1

Claims

Claims1. A plant-based cheese, characterized in that the plant-based cheese comprises from 6 wt% to 15 wt% of plant-based protein, from 8 wt% to 25 wt% of plant-based fat, from 10 wt% to 20 wt% of starch, and from 40 wt% to 75 wt% of water, wherein the plant-based cheese has hardness in the range from about 11 000 to about 23 000, preferably from about 16 000 to about 20 000, fracturability in the range from about 8 000 to about 19 000, preferably from about 10 000 to about 13 000, adhesiveness in the range from about -30 to about -1300, preferably from about -100 to about -500, springiness in the range from about 0.17 to about 0.41 , preferably from about 0.2 to about 0.3, and resilience in the range from about 0.04 to about 0.06, preferably from about 0.045 to about 0.055.

2. The plant-based cheese according to claim 1 , characterized in that the plantbased cheese comprises from 8 wt% to 15 wt% of the plant-based protein, preferably from 9 wt% to 14 wt% of the plant-based protein, more preferably from 10 wt% to 12 wt% of the plant-based protein, relative to the total weight of the plant-based cheese.

3. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based protein is enzymatically treated protein, preferably the plant-based protein is treated with an enzyme selected from the group consisting of protease and protein-glutaminase.

4. The plant-based cheese according to claim 3, characterized in that the enzyme is protease.

5. The plant-based cheese according to claim 3, characterized in that the enzyme is protein-glutaminase.

6. The plant-based cheese according to claim 3, characterized in that the enzymes are protease and protein-glutaminase.

7. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based cheese comprises from 10 wt% to 25 wt% of fat, preferably from 12 wt% to 25 wt% of fat, more preferably from 15 wt% to 21 wt% of fat, relative to the total weight of the plant-based cheese.

8. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based cheese comprises from 12 wt% to 18 wt% of starch, preferably from 12 wt% to 16 wt% of starch, more preferably from 14 wt% to 16 wt% of starch, relative to the total weight of the plant-based cheese.

9. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based cheese comprises from 45 wt% to 65 wt% of water, preferably from 50 wt% to 60 wt% of water, more preferably from 45 wt% to 55 wt% of water, most preferably from 47 wt% to 52 wt% of water, relative to the total weight of the plant-based cheese.

10. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based cheese comprises from 8 wt% to 15 wt% of plant-based protein, from 15 wt% to 25 wt% of plant-based fat, and from 10 wt% to 18 wt% of starch, relative to the total weight of the plant-based cheese.

11. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based cheese has cohesiveness in the range from about 0.13 to about 0.18, preferably from about 0.15 to about 0.17; gumminess in the range from about 1800 to about 3600, preferably from about 2600 to about 3100; chewiness in the range from about 700 to about 1400, preferably from about 700 to 900.

12. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based cheese has cohesiveness in the range from about 0.13 to about 0.18, preferably from about 0.15 to about 0.17.

13. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based cheese has gumminess in the range from about 1800 to about 3600, preferably from about 2600 to about 3100.

14. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based cheese has chewiness in the range from about 700 to about 1400, preferably from about 700 to 900.

15. The plant-based cheese according to any one of the preceding claims, characterized in that the friction factor is in the range from about 0.07 to 0.12, preferably from about 0.08 to 0.09 or from about 0.1 to 0.11 .

16. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based cheese has a dry matter content of about 45 wt% - about 55 wt%.

17. The plant-based cheese according to any one of the preceding claims, characterized in that the plant protein is selected from the group consisting of pea protein, pea protein isolate, faba bean protein isolate, faba bean protein concentrate, and chickpea protein concentrate.

18. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based cheese comprises an additional protein selected from the group consisting of potato protein, potato protein isolate, yeast protein isolate, and yeast flakes.

19. The plant-based cheese according to any one of the preceding claims, characterized in that the fat is selected from the group consisting of rapeseed oil, and coconut fat.

20. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based cheese has a fat composition of about 40 wt% of unsaturated fatty acids and about 60 wt% of saturated fatty acids.

21. The plant-based cheese according to any one of the preceding claims, characterized in that the starch is selected from the group consisting of potato starch, modified potato starch, tapioca starch, and modified tapioca starch.

22. The plant-based cheese according to any one of the preceding claims, characterized in that the plant-based cheese further comprises one or more ingredients selected from the group consisting of flavour, colorant, salt, an acid regulator selected from lactic acid, citric acid, glucono-delta-lactone and sorbicacid, yeast protein, calcium, vitamin, and a stabilizing agent selected from carrageenan, xanthan gum, and gellan gum.

23. A process for producing a plant-based cheese according to any one of the preceding claims 1 to 22, characterized in that the process comprises the steps of mixing plant-based fat, plant-based protein, starch, water, and other ingredients to provide a mixture; subjecting the mixture to a treatment with at least one enzyme at a temperature not exceeding 75°C, preferably not exceeding 60°C, to provide an enzymatically treated mixture; mixing the enzymatically treated mixture; heating the mixture to a temperature from about 80°C to about 100°C; forming the plant-based cheese, preferably by filling the mixture to a container or a casing; and maturing the plant-based cheese at a temperature from about 2°C to about 40°C.

24. The process according to claim 23, characterized in that the mixture comprises from 6 wt% to 15 wt% of plant-based protein, from 8 wt% to 25 wt% of plant-based fat, from 10 wt% to 20 wt% of starch, and from 40 wt% to 75 wt% of water,25. The process according to claim 23 or 24, characterized in that other ingredients are selected from the group consisting of flavour, colorant, salt, an acid regulator selected from lactic acid, citric acid, glucono-delta-lactone, and sorbic acid, yeast protein, calcium, vitamin, and a stabilizing agent selected from carrageenan, xanthan gum, and gellan gum.

26. The process according to any one of claims 23 to 25, characterized in that the mixture is subjected to a treatment with at least one enzyme selected from the group consisting of protease, and protein-glutaminase.

27. The process according to any one of claims 23 to 26, characterized in that the mixture is subjected to a treatment with protease and protein-glutaminase.

28. The process according to any one of claims 23 to 26, characterized in that the mixture is subjected to a treatment with protease.

29. The process according to any one of claims 23 to 26, characterized in that the mixture is subjected to a treatment with protein-glutaminase.

30. The process according to any one of claims 23 to 29, characterized in that plant-based fat, plant-based protein, starch, water, and other ingredients are mixed at a temperature from about 25°C to about 60°C, more preferably at a temperature of about 40°C to about 60°C.31 . The process according to any one of claims 23 to 30, characterized in that the enzymatically treated mixture is mixed at a temperature from about 30°C to about 60°C, preferably from 3 minutes to 15 minutes.

32. The process according to any one of claims 23 to 31 , characterized in that the mixture is heated to a temperature from about 90°C to 95°C, preferably from 5 minutes to 10 minutes.

33. The process according to any one of claims 23 to 32, characterized in that the plant-based cheese is matured at a temperature of about 2°C to about 10°C.

34. The process according to any one of claims 23 to 33, characterized in that the process further comprises a fermentation step.

35. The process according to any one of claims 23 to 34, characterized in that the process comprises none of the following selected from the group consisting of: transglutaminase as an enzyme in the step of subjecting the mixture to a treatment with at least one enzyme, fermentation step, or pressing of the cheese mass.

36. Use of a plant-based cheese according to any one of claims 1 to 22 in a food product.

37. A food product comprising a plant-based cheese according to any one of claims 1 to 22.

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