Development and Characterization of Cashew Milk Cheese Analogues Using Enzymatic Cross-linking and Stabilizer Technologies

The increasing demand for plant-based dairy alternatives has driven the development of structured, protein-rich cheese analogues with desirable textural and sensory properties. This study focused on the formulation and optimization of a cashew milk-based cheese analogue by evaluating the effects of coagulating enzymes and stabilizer systems on curd development and final product quality. Initially, the physicochemical behavior of raw and fermented cashew milk was assessed, revealing that fermentation alone was insufficient to produce effective curd formation. A comparative study was conducted to evaluate the impact of rennet and microbial transglutaminase (MTGase) on curd matrix development. Texture Profile Analysis demonstrated that MTGase (0.110 ± 0.01 N) generated a significantly stronger protein network than rennet (0.083 ± 0.00 N, p < 0.05), indicating its superior ability to promote protein cross-liking and gel formation. Optimization of MTGase concentration (0.75%, 1.00% and 1.25%) indicated that curd firmness increased with enzyme content up to 1.0% (1.103 ± 0.02 N), beyond which no significant improvement was observed. To improve structural integrity, carrageenan was incorporated as a stabilizer and corn flour as a structuring agent at varying concentrations (0.5–1.0% carrageenan and 1–2% corn flour). The incorporation of carrageenan and corn flour significantly increased hardness, with values ranging from 0.833 ± 0.07 N to 1.323 ± 0.04 N. Sensory evaluation using a 9-point hedonic scale, Just-About-Right (JAR) analysis, Check-All-That-Apply (CATA) testing, and liking scores confirmed that the optimized formulations achieved balanced textural attributes and high consumer acceptability. These findings demonstrate that the integration of MTGase-induced protein cross-linking with optimized stabilizer and structuring agent incorporation was essential for producing structurally stable andsensorially acceptable cashew cheese analogues. This study provides a scalable foundation for the development of export-ready plant-based cheese alternatives with improved functionality and market potential, while contributing to the advancement of innovative dairy- free cheese technologies.