A REVIEW ON CHEESE ANALOGUES

A REVIEW ON CHEESE ANALOGUES

Introduction

Cheese analogues are usually defined as products made by blending individual constituents, including non-dairy fats or proteins, to produce a cheese-like product to meet specific requirements. They are being used increasingly due to their cost-effectiveness, attributable to the simplicity of their manufacture and the replacement of selected milk ingredients by cheaper vegetable products. 
Sales of cheese analogues are closely linked to developments in the convenience food sector, where they extend the supply and lower the cost.
Moreover, there is an ever-increasing interest among consumers in food products which contain less total fat, saturated fat, cholesterol, and calories.
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**  Refer to the article attached for more information & the suggestion that imitation cheese will compete with dairy
cheese on a increasing scale. 





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