FIELD: food industry.
SUBSTANCE: cheese analogue composition includes, as initial components, almond milk, lactic acid bacteria, transglutaminase, salt and water, while the specified composition does not contain soy proteins. The produced cheese analogue can be presented in the form of soft fresh cheese, soft mature cheese or homemade cheese.
EFFECT: proposed cheese analogue corresponds to cheese produced in a traditional way from cow or goat milk by taste qualities and appearance.
19 cl, 10 dwg, 2 tbl, 7 ex
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