Introduction what are analogue cheeses

Analogue cheeses (ACs) are substitutes or imitations of natural cheeses 83 or processed cheeses 189 that are manufactured by blending various edible oils fats, proteins, other ingredients and water into a smooth homogeneous blend with the aid of heat, mechanical shear and emulsifying salts. ACs were developed in the USA in the early 1970s, the main impetus being the desire to generate cheap cheese substitutes for use in the industrial and catering cheese sectors. ACs may be classified as...