Comparative Evaluation of Proximate Composition, Fatty Acids, and Color Attributes of Conventional Cheeses and Plant-Based Cheese Analogues (#1701)

Authors

Pineda Rodas, Ramón Astul

Rodas Carranza, Valerie Ivonne

Papadatos-Beis Lobos, Anna Anggela

Galvez Rodas, Monserrat Abigail

Ventura Caballero, Lurvin Israel

Romero Ochoa, Ramón Ariel

Abstract

This study conducted a comparative physicochemical analysis of traditional dairy cheeses (Cheddar, Mozzarella, and Parmesan) and their plant-based analogues. Compositional analysis included moisture, ash, organic matter, protein content and fatty acid profiling. Physical analysis included color (CIE L*a*b*). Results revealed significant differences; dairy cheeses exhibited higher protein (19.36–29.35% vs. 1.93–2.24%), lower moisture (31.02–48.70% vs. 46.30–48.61%), and distinct fatty acid profiles dominated by palmitic acid (35.93–37.49%). Plant-based analogues showed uniform moisture and high lauric acid content (24.76–25.03%). Compositional disparities highlight that plant-based alternatives, while visually similar, lack protein and exhibit higher sodium content. These findings inform consumer choices and product development for sustainable cheese analogues.