Cheese analogues are products used as culinary replacements for cheese. These include .. Categories: Cheese analogues · Imitation foods. Hidden categories. The structure of an imitation cheese with low protein content was developed by replacing 80% of the rennet casein with waxy maize starch and κ-carrageenan in . Apr 16, That perception stems from the fact that most faux cheeses were actually gross as recently as several years ago. Early on, food manufacturers.
: Imitation cheese
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