The food sector is currently undergoing a transition driven by increased awareness of environmental sustainability and changing dietary habits. Cheese is particularly challenging due to its complex taste, texture, and functionality. This thesis investigates cheese, vegan cheese alternatives and hybrids produced with alternative raw materials and processes, contributing to the next generation cheese with tailored structure, functionality, and processing concepts.

Plant-based cheese alternatives were characterized for rheological behavior and meltability, revealing insufficient melting due to differences in gel network structure. As a promising approach, the feasibility of precision fermentation was explored via re-assembly of bovine casein fractions into functional micelles. Artificial micelles showed increased size, mineralization and interaction with calcium phosphate nanoclusters, impairing chymosin-induced coagulation. Adjusting pH, calcium content and assembly time partially enabled plasticization and melting.

Adaptions of the cheese-making process to increase yield and shortening the ripening time were evaluated. Homogenization-induced textural changes could not be compensated by thermo-mechanical treatment. While conventional laboratory analyses showed minor differences, oral processing data revealed the impact of structural alterations on texture. Targeted formation of gamma-glutamyl dipeptides via enzymatic reactions enhanced the kokumi impression and reduced the apparent ripening time.

Cheese hybrids were produced by incorporating alternative proteins into the cheese curd via pressing or waterless single-screw extrusion. Extrusion proved to be a useful tool for the integration of powdered substrates. Soluble Spirulina protein fractions yielded stable hybrids with acceptable texture and melting behavior.

Finally, the feasibility of the products and processes for small and medium sized enterprises and dairies was evaluated.