Cheese substitute comprising yeast protein

Abstract

The current invention relates to a cheese substitute comprising a vegetable oil and / or fat, starches and / or modified starches, plant-based protein and yeast protein. The invention further relates to a method for preparing the cheese substitute, the use of yeast protein in a cheese substitute and a food product comprising the cheese substitute according to the present disclosure.

Description

[0001] Title: Cheese substitute comprising yeast protein

[0002] Field of the invention

[0003] The current invention relates to a cheese substitute, more particularly to a plant-based cheese substitute with reduced off-notes, and a method for its preparation.

[0004] Background of the invention

[0005] Dairy products such as cheese are a much desired asset to many tables and taste. In general, there has been a significant increase in the demand for cheese, as well as for cheeses with specific performance or nutritional characteristics. Driven by factors such as the environment, animal rights and human health, the interest in non-dairy products such as plant-based cheese has increased tremendously.

[0006] Typically, plant-based cheese comprises three key components, namely a dry ingredient blend (e.g. combinations of ingredients such as starches, emulsifying salts, emulsifiers, pH adjusters, colorants, and flavorings), water, and fats. Whereas plant-based cheeses have come a long way from early plant-based products, challenges in plant-based cheese formulation often result in products that don't quite capture the complex, rich, and unique dairy-like taste, smell, and texture typically desired by consumers.

[0007] Traditional dairy cheese production has come to rely on certain ingredients, such as animal milk, which is attributing to many of the appealing qualities of dairy cheese. Finding ingredients that provide plant-based cheese compositions with one or more suitable properties (e.g., melt, stretch, and firmness), organoleptic properties (e.g., taste, texture, mouthfeel), and when necessary, nutritional properties, is very challenging. For this reason, plant-based alternatives are often characterized by a different undesired structure, which may give them a different appearance, and due to the lack of organoleptic qualities, not making them comparable to traditional cheeses either in taste, color, or in texture — i.e. , in structure, or in appearance. As an example, substituting animal proteins with plant-based alternatives often introduces what's known as the "off-note" issue. This refers to certain flavor aspects in plant-based products that can taste somewhat unusual (i.e. deviating from the expected taste profile), such as grassy, bitter and / or cardboard-like. This divergence from the traditional flavor can deter consumers seeking a familiar experience, highlighting the importance of addressing these issues in product formulation. Clearly, there remains a need for plant-based cheeses that combine a taste, texture and mouthfeel that mimics traditional (dairy based) cheese.

[0008] Summary of the invention

[0009] The present inventors discovered that off-notes in cheese substitutes, which are typically found when plant-based proteins are used, are considerably reduced when yeast, particularly yeast protein, is present in the cheese substitute. In addition, the inventors found that this plant-based cheese delivers a good quality product in terms of firmness (such as block firmness) and meltability, as well as a better consumer experience compared to cheese substitutes lacking yeast protein.

[0010] Thus, in a first aspect the present invention relates to a cheese substitute comprising:

[0011] - 5-35 wt.% of a fat phase;

[0012] - 0 - 50 wt.% starch and / or modified starch;

[0013] - 1 - 25 wt.% plant-based protein;

[0014] - 0.5 - 5 wt.% yeast protein;

[0015] - 20 - 50 wt.% water; wherein the wt.% are calculated on the total weight of the cheese substitute.

[0016] In a second aspect, the present invention relates to a method for preparing the cheese substitute of the invention, the method comprising the steps of: a) combining the fat phase, plant-based protein, yeast protein, water, optionally starch; b) mixing the ingredients listed in a), thereby providing a homogenous mixture; c) providing a cheese substitute.

[0017] In another aspect, the present invention relates to the use of yeast protein for reducing off- notes in a cheese substitute, preferably a plant-based cheese substitute.

[0018] In yet another aspect, the present invention relates to a food product comprising the cheese substitute of the invention.

[0019] Detailed description of the invention

[0020] The present invention relates to a cheese substitute, preferably a plant-based cheese, comprising:

[0021] - a fat phase, preferably 5 - 35 wt.% of a fat phase;

[0022] - starch and / or modified starch, preferably 0 - 50 wt.% starch and / or modified starch; - plant-based protein, preferably 1 - 25 wt.% plant-based protein;

[0023] - yeast protein, preferably 0.5 - 5 wt.% yeast protein;

[0024] - water, preferably 20 - 50 wt.% water. wherein the wt.% are calculated on the total weight of the cheese substitute.

[0025] The cheese substitute of the present invention expresses a good firmness, texture appearance, taste and mouthfeel and a remarkable reduction of off-notes.

[0026] Unless mentioned otherwise, ‘wt.%’ as used herein refers to the wt.% based on the total weight of the cheese substitute.

[0027] In an embodiment, the cheese substitute of the present invention can be any cheese, but is preferably a hard cheese, semi-hard cheese or a hard or semi-hard reduced (or low) fat cheese. A (semi-)hard cheese according to the invention can have a fat (or oil) content of between 15 and 50 wt.% or between 15 and 35 wt.% whereas a low fat cheese can have a fat content of between 5 and 20 wt.% (wt.% calculated on the product). The cheese of the invention can also be characterized by having a Schreiber melt of between 2-3.5, preferably between 2-2.5, measured as outlined herein elsewhere. The cheese of the invention can be further characterised by having a hardness of more than 5000 grams, compressing 25% using a 50 mm probe when measured as outlined herein elsewhere.

[0028] In an embodiment, the cheese substitute of the present disclosure comprises yeast protein, wherein the yeast protein is preferably derived from yeast typically belonging to the genus Cyberlindnera, Saccharomyces, Pichia, Kluyveromyces or a combination thereof, preferably Cyberlindnera and / or Saccharomyces. More preferably, the yeast protein is derived from Cyberlindnera jadinii, Saccharomyces cerevisiae, Pichia jadinii, Kluyveromyces marxianus or a combination thereof. There is a distinct preference for yeast protein derived from Cyberlindnera jadinii and / or Saccharomyces cerevisiae, preferably Cyberlindnera jadinii. Yeast protein is an essential element of the cheese substitute of the disclosure, as it reduces off-notes in the cheese substitute and may enhance or contribute other desirable properties of the cheese substitute such as structure and stabilising properties.

[0029] In a preferred embodiment, the cheese substitute of the present disclosure comprises yeast protein derived from yeast belonging to the genus Cyberlindnera, preferably Cyberlindnera jadinii.

[0030] In an embodiment, the cheese substitute of the present disclosure comprises preferably 0.1- 10 wt.% of the yeast protein, more preferably 0.5-4 wt.%, even more preferably 1-3 wt.%, most preferably 0.8-1.5 wt.% or 1-2 wt.% of the yeast protein. In addition or alternatively, the cheese substitute of the present disclosure comprises at least 0.5, 0.8, 1 , 1.5 wt.% yeast protein. In addition or alternatively, the cheese substitute of the present disclosure comprises at most 10, 9, 8, 7, 6, 5, 4.5, 4, 3.5, 3, 2.5, 2, 1.5 wt.% yeast protein. The yeast protein is preferably present at a concentration that is high enough to provide enough off-note masking, while avoiding too strong masking notes.

[0031] In an embodiment, the cheese substitute of the present disclosure comprises plant-based protein, wherein the plant-based protein is preferably selected from fava (vicia faba) protein, chickpea protein, soy bean protein, lentil protein, pea protein or any combination thereof. There is a distinct preference for pea and / or lentil protein. The plant-based protein can be isolated from the respective plant or parts thereof in the form of a plant-based protein isolate or concentrate. A plant-based protein isolate or concentrate contains plant-based proteins but may also contain other plant-based elements, depending on the origin of the plant material and the method of obtaining the isolate or concentrate. The plant-based protein in the cheese substitute of the disclosure can be in the form of a plant-based protein itself or in the form of an isolate or concentrate comprising the plant-based protein. Thus, in a preferred embodiment of this element of the disclosure, the plant-based protein is in the form of a plantbased protein isolate or concentrate. Typically, the plant-based protein isolate or concentrate contains plant-based protein in an amount of 20-80 wt.%, but varies per type of plant. It was found that the protein (isolate or concentrate) was capable of providing desired and preferred characteristics to the cheese substitute of the disclosure.

[0032] In another embodiment, the cheese substitute according to the present disclosure preferably comprises 1-30 wt.% plant-based-protein, more preferably 1-25 wt.%, even more preferably 2-20 wt.% plant-based protein, yet even more preferably 4-15 wt.% plant-based protein, most preferably 6-10 wt.% plant-based protein. In addition or alternatively, the cheese substitute according to the present disclosure preferably comprises at least 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10 wt.% plant-based protein. In addition or alternatively, the cheese substitute according to the present disclosure preferably comprises at most 30, 25, 20, 15, 10 wt.% plant-based protein.

[0033] In an embodiment, the cheese substitute according to the present disclosure preferably comprises plant-based protein and yeast protein, wherein the ratio of plant-based protein to yeast protein is preferably between 50:1 and 1 :50, more preferably between 30:1 and 1 :30, even more preferably between 10:1 and 1 :10, yet even more preferably between 5:1 and 1 :5. Alternatively, the cheese substitute according to the present disclosure preferably comprises plant-based protein and yeast protein, wherein the ratio of plant-based protein to yeast protein is preferably between 10:1 and 1 :2, more preferably between 10:1 and 1 :1 , even more preferably between 10:1 and 2:1, yet even more preferably between 10:1 and 3:1, yet even more preferably between 10:1 and 4:1 , most preferably between 10:1 and 5:1.

[0034] Cheese substitutes according to the invention, wherein the ratio of plant-based protein to yeast protein is greater than 1 (e.g. plant-based protein to yeast protein ratio of e.g. 5:1) may have even more desired properties (e.g. off-note reduction, firmness and meltability) compared to cheese substitutes wherein the amount of yeast protein dominates over plantbased protein (e.g. plant-based protein to yeast protein ratio of e.g. 1 :5). Further improvements may obtained when the ratio of plant-based protein to yeast protein is between 10:1 and 1 :1, yet even more preferably between 10:1 and 2:1, yet even more preferably between 10:1 and 3:1, yet even more preferably between 10:1 and 4:1, most preferably between 10:1 and 5:1.

[0035] In an embodiment, the cheese substitute according to the present disclosure comprises

[0036] - 5-35 wt.% of a fat phase;

[0037] - 0 - 50 wt.% starch and / or modified starch;

[0038] - 1 - 25 wt.% plant-based protein;

[0039] - 0.5 - 5 wt.% yeast protein;

[0040] - 20 - 50 wt.% water; wherein the wt.% are calculated on the total weight of the cheese substitute, wherein the ratio of plant-based protein to yeast protein is preferably between 10:1 and 1:10, more preferably between 10:1 and 1:5, even more preferably between 10:1 and 1 :2, yet even more preferably between 10:1 and 1:1 , yet even more preferably between 10:1 and 2:1 , yet even more preferably between 10:1 and 3:1 , yet even more preferably between 10:1 and 4:1 , most preferably between 10:1 and 5:1.

[0041] In another embodiment, the cheese substitute according to the present disclosure comprises

[0042] - 5-35 wt.% of a fat phase;

[0043] - 0 - 50 wt.% starch and / or modified starch;

[0044] - 1 - 25 wt.% plant-based protein;

[0045] - 0.5 - 5 wt.% yeast protein, wherein the yeast protein is derived from Cyberlindnera, preferably Cyberlindnera jadinii;

[0046] - 20 - 50 wt.% water; wherein the wt.% are calculated on the total weight of the cheese substitute, wherein the ratio of plant-based protein to yeast protein is preferably between 10:1 and 1:10, more preferably between 10:1 and 1:5, even more preferably between 10:1 and 1:2, yet even more preferably between 10:1 and 1:1 , yet even more preferably between 10:1 and 2:1 , yet even more preferably between 10:1 and 3:1 , yet even more preferably between 10:1 and 4:1 , most preferably between 10:1 and 5:1.

[0047] In an embodiment, the cheese substitute of the present disclosure comprises a fat phase, wherein the fat phase comprises a vegetable fat, preferably a non-palm based vegetable fat. The term “oil” or “liquid oil” is typically used for triglyceride compositions that that are liquid at room temperature. The term “liquid oil” is used for triglycerides that are liquid at room temperature, preferably also liquid at temperature below room temperature such as below 15, 10 or 5° C. Preferably the solid fat content of the liquid oil is 0 at 20° C, more preferably it is 0 at 15° C. The term “fat” is typically used for triglyceride compositions that that are solid at room temperature. The use of the term “oil" or “fat” is hence interchangeable depending on the circumstances that are clear and known in the art. The fat may comprise two or more different hard fats (a blend) but is preferably a single fat. The fat may be an interesterified mixture of one or more fats. “Fat-containing product” is herein understood as a product containing a fat and / or oil. The terms “fat” and “oil” are used interchangeably. In general a “fat” is solid at standard ambient temperature and pressure and an oil is liquid under these conditions. An “aqueous phase” is water and optionally any compounds that dissolve in water, whereas a “fat phase” encompasses any edible oil or fat and optionally any compounds that dissolve in oil or fat.

[0048] The fat or oil in the fat phase of the current disclosure can be any vegetable fat or oil. The fat phase may contain coconut, rapeseed, sunflower, palm, shea, soy, cocoa, allan blackia fats and combinations thereof. The fat phase from these sources may contain interesterified fats, fractionated fats or combinations of both. There is a preference for coconut fat. Preferably, the vegetable fat is a non-hydrogenated fat and / or does not contain palm-oil of palm-oil derived fats or fractions thereof.

[0049] In another embodiment, the cheese substitute of the present disclosure preferably comprises 5-50 wt.% of the fat phase, preferably 5 - 35 wt.% of the fat phase, more preferably 18 - 34 wt.% of the fat phase, even more preferably 21 - 33 wt.% of the fat phase, even more preferably 24 - 32 wt.% of the fat phase, more preferably 20 - 26 wt.% of the fat phase. In addition or alternatively, the cheese substitute of the present disclosure preferably comprises at least 5, 10, 15, 20 wt.% of the fat phase, In addition or alternatively, the cheese substitute of the present disclosure preferably comprises at most 60, 55, 50, 45, 40 wt.% of the fat phase. In an embodiment, the cheese substitute according to the present disclosure preferably comprises starch and / or modified starch, wherein the starch and / or modified starch are preferably selected from the group consisting of modified or unmodified vegetable starches (e.g., potato starch, arrowroot starch, pea starch, and / or tapioca, preferably modified or unmodified potato starch) and / or grain starches (e.g., corn / maize starch, wheat starch, and rice starch). Examples of corn starches are dent corn starch, waxy corn or maize starch (high amylopectin, no amylose), and high amylose corn starch. The starch and / or modified starch can be waxy, modified or native.

[0050] In another embodiment, the cheese substitute according to the present disclosure preferably comprises 5 - 40 wt.% starch and / or modified starch, preferably 10 - 30 wt.% starch and / or modified starch, more preferably 15 - 25 wt.% starch and / or modified starch. In addition or alternatively, the cheese substitute according to the present disclosure preferably comprises at least 0, 5, 10, 15, 20 wt.% starch and / or modified starch. In addition or alternatively, the cheese substitute according to the present disclosure preferably comprises at most 60, 55, 50, 45, 40, 35, 30 wt.% starch and / or modified starch.

[0051] The cheese substitute of the present disclosure may further comprise any other common ingredients such as salt, acids (e.g. lactic acid), flavours, colourings water and combinations thereof, to further improve the organoleptic properties and / or any other properties.

[0052] The present disclosure further relates to a method for preparing a cheese substitute, wherein the method preferably comprises the steps of: a) combining the fat phase, plant-based protein and yeast protein, optionally starch, optionally other common ingredients such as water salt, acids, flavours and / or colourings; b) mixing the ingredients listed in a), thereby providing a homogenous mixture; c) providing a cheese substitute.

[0053] In a preferred embodiment, in the combinding step, the dry ingredients (e.g. plant-based protein and yeast protein, optionally starch) are suspended or dissolved in water, followed by the addition of vegetable fat.

[0054] In another preferred embodiment, in the combining step, a pre-mix is made from the dry ingredients (e.g. plant-based protein and yeast protein, optionally starch), followed by the addition of vegetable fat and / or water. The present disclosure further relates to the use of yeast protein as defined in the present disclosure for reducing off-notes in a cheese substitute, preferably a plant-based cheese substitute.

[0055] The present disclosure further relates to a food product comprising the cheese substitute, preferably any food product which may be typically served with and / or can benefit from the addition of the cheese substitute according to the present disclosure. Such food products can be meat-based, fish-based, vegetarian or vegan. Examples include but are not limited to (ready-made) pizza, pasta, lasagna, croque monsieur, cheese burger, gratin, fondue, hot dog, waffle, sandwich, wrap, baked cheese, tortilla chip or cheese sauce.

[0056] Examples

[0057] Example 1. Effect of yeast protein on off-note reduction Method

[0058] Panel testing

[0059] A cheese substitute was prepared according to the base recipe as depicted in Table 1 , with further details on the protein content described in Table 2.

[0060] Table 1.

[0061] APea or lentil protein

[0062] BProtein derived from Cyberlindnera jadinii or Saccharomyces cerevisiae

[0063] Table 2

[0064] These resulting cheeses were tested by a trained panel (panel size up to 10) using a quantitative description analysis that delivers a complete profile of each cheese or cheese substitute covering all sensory dimensions by using a specifically discussed and commonly understood list of attributes developed by the panel. For training of the panel suitable aroma or other flavour references are used. A reference benchmark was used to score the product against, in this example a cheese substitute without yeast protein. Two to three assessments per product were made. A bite was taken from the product and the product was qualitatively assessed on off-notes. The examples were scored as follows:

[0065] 2 = off-notes strongly perceived

[0066] 1 = off notes perceived

[0067] 0 = off-notes not perceived wherein the scores given by the different panellists were averaged.

[0068] In addition, the overall taste was rated, using scores ranging from 1 (excellent) to 5 (bad). Schreiber melt test

[0069] The Schreiber melt test was designed for use on cheese products. The Schreiber melt test uses a cylinder of cheese of predetermined thickness and diameter and places it in a petri disc. The dish is placed in an oven at 220 °C. The melting process is followed and the area covered by the melting cheese can be recorded at timed intervals. The ratio between the melting area and initial area of the sample can be calculated to evaluate cheese meltability (Ratio =1 no melt. Ratio > 1 indicates melting and flow). A melt value of between 1.5 and 2.5 on the Schreiber melt test indicates an acceptable cheese performance.

[0070] Texture analysis - hardness

[0071] Texture analysis gives an indication about the hardness (sometimes referred to as firmness) of a product at a given temperature. Hardness is a measure of how mechanically resistant a material (sample) is to the mechanical penetration of an indenter (a harder body) or as the resistance of a specific material to localised plastic deformation. A Texture Profile Analysis (TPA) test is performed using a Texture Analyser (TA.XTplusC, Stable Micro Systems, UK), which mimics two subsequential bites into the cheese. The cheese is cut into cylinders with a width and height of 2 cm. They are stored for at least 1 hour in a 4 degrees Celius fridge to ensure the product is at 4 degrees when measuring the hardness. The cheeses are placed under a 50 mm aluminum probe and compressed twice to 25% strain (5 mm) at a speed of 2 mm / s. Multiple parameters can be calculated from this test, but the focus is on the height of the first compression (first bite), which is the hardness, expressed in grams.

[0072] Results

[0073] Table 3

[0074] As can be seen in Table 3, both Cyberlindnera jadinii and Saccharomyces cerevisiae reduced off-notes in the cheese substitute according to the present invention. Compared to compositions lacking yeast protein (i.e. Examples 1 and 4), the Examples comprising yeast protein (i.e. Examples 2, 3, 5, 6) were able to reduce both beany and cardboard off-notes. In addition, it was also shown that this effect appears irrespective of whether the cheese substitute comprises pea or lentil protein.

[0075] Even though both evaluated yeast proteins were clearly able to reduce off-notes in the cheese substitutes, compared to Saccharomyces cerevisiae, Cyberlindnera jadinii protein appeared to more strongly reduce beany notes, regardless of whether pea or lentil protein was used. Saccharomyces cerevisiae protein appeared to more strongly reduce cardboard notes, particularly when pea protein when used.

[0076] Table 3 further shows that all cheese substitutes comprising the same type of protein (i.e. pea protein (Ex. 1-3) or lentil protein (Ex. 4-6)) had a comparable hardness, regardless of whether Cyberlindnera jadinii or Saccharomyces cerevisiae was used. Similar results were shown for the meltability, wherein comparable, acceptable, melting and flow was demonstrated for all Examples comprising the same type of protein.

[0077] Example 2. Effect of yeast protein concentration on off-note reduction Method To evaluate the effect of the yeast protein concentration, cheese substitutes comprising pea protein were prepared and assessed as described in Example 1. However, instead of using a fixed yeast protein amount of 1.5 wt.%, the amount of yeast protein was varied between 0-2 wt.% (Table 4). In this example, not only beany and cardboard off-notes were assessed, but a combination of bitter, beany, brown / nutty, and metallic off-notes. Acidity is lactic acid. Based on the assessments of off-notes, overall scores were assigned to each of the evaluated examples. The examples were scored as follows:

[0078] 5 = off-notes are very intensely perceived

[0079] 4 = off-notes are intensely perceived 3 = off-notes are perceived

[0080] 2 = off-notes are slightly perceived

[0081] 1 = off-notes are not perceived

[0082] In addition, the overall taste was rated, using scores ranging from 1 (excellent) to 5 (bad). Results

[0083] Table 4.

[0084] Result As can be seen in Table 4, a clear reduction in off-notes was observed between compositions comprising 0.8 wt.% or more yeast protein and compositions lacking yeast protein (i.e. example 7 and 15). No major differences were observed between examples comprising Cyberlindnera jadinii and examples comprising Saccharomyces cerevisiae. Up to until around 1.5 wt.% yeast protein, the trend remained consistent, with higher values of yeast protein corresponding to a better reduction in off-notes. For Cyberlindnera jadinii, the panellists did not only specifically note a reduction in off-notes, but also an addition of savoury notes However, when increasing the amount of yeast protein above 1.5 wt.% (i.e. examples 13, 14, 21, 22), the panellist experienced higher off-notes compared to an amount of 1.5 wt.%. Interestingly, the panellists did not refer to bitter, beany, brown / nutty, and metallic off-notes, but to stronger savoury notes, suggesting a shift in perception wherein off-flavours dominate to a more complex taste characteristics. These stronger savoury notes were more pronounced in examples comprising Cyberlindnera jadinii protein than in the examples comprising Saccharomyces cerevisiae protein. Noteworthy, compared to examples not comprising any yeast proteins, these examples (i.e. examples 13, 14, 21, 22) still showed a clear reduction in off-notes in general. Examples comprising Cyberlindnera jadinii protein had reduced off-notes, alongside an increase in overall flavor richness, particularly in savoury dimensions, compared to those comprising Saccharomyces cerevisiae protein. In general, examples comprising Cyberlindnera jadinii protein, were considered to have an overall better taste, compared to examples comprising Saccharomyces cerevisiae protein.

Claims

Claims1. Cheese substitute comprising:- 5-35 wt.% of a fat phase;- 0 - 50 wt.% starch and / or modified starch;- 1 - 25 wt.% plant-based protein;- 0.5 - 5 wt.% yeast protein;- 20 - 50 wt.% water; wherein the wt.% are calculated on the total weight of the cheese substitute.

2. Cheese substitute according to claim 1, wherein the yeast protein is derived from Cyberlindnera, Saccharomyces, Pichia, Kluyveromyces or a combination thereof, preferably Cyberlindnera jadinii, Saccharomyces cerevisiae, Pichia jadinii, Kluyveromyces marxianus or a combination thereof.

3. Cheese substitute according to claim 1 or 2, wherein the yeast protein is obtained from Cyberlindnera, preferably Cyberlindnera jadinii.

4. Cheese substitute according to any one of the preceding claims, comprising 0.5-4 wt.% of the yeast protein, preferably 1-3 wt.% of the yeast protein, more preferably 1-2 wt.% of the yeast protein.

5. Cheese substitute according to any one of the preceding claims, wherein the plant-based protein is selected from fava (vicia faba) protein, chickpea protein, soy bean protein, lentil protein, pea protein or any combination thereof, preferably pea and / or lentil protein.

6. Cheese substitute according to any one of the preceding claims, comprising 4-20 wt.% of the plant-based protein, preferably 4-15 wt.% of the plant-based protein, more preferably 6-10 wt.% of the plant-based protein.

7. Cheese substitute according to any one of the preceding claims, wherein the fat phase comprises a vegetable fat, preferably a non-palm based vegetable fat, more preferably coconut oil.

8. Cheese substitute according to any one of the preceding claims, comprising 18 - 34 wt.% of the fat phase, preferably 21 - 33 wt.% of the fat phase, more preferably 20 - 26 wt.% of the fat phase.

9. Cheese substitute according to any one of the preceding claims, wherein the starch and / or modified starch are selected from the group consisting of modified or unmodified wheat starch, corn starch, potato starch, rice starch, tapioca starch, and any combination thereof, preferably modified or unmodified potato starch.

10. Cheese substitute according to any one of the preceding claims, comprising 5 - 40 wt.% starch and / or modified starch, preferably 10 - 30 wt.% starch and / or modified starch, more preferably 15 - 25 wt.% starch and / or modified starch.

11. Method for preparing a cheese substitute according to any one of the preceding claims, the method comprising the steps of: a)combining the fat phase, plant-based protein, yeast protein, optionally starch; b)mixing the ingredients listed in a), thereby providing a homogenous mixture; c) providing a cheese substitute.

12. Use of yeast protein as defined in any one of the preceding claims for reducing off-notes in a cheese substitute, preferably a plant-based cheese substitute.

13. Food product comprising the cheese substitute according to any one of the preceding claims.

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