Cheese substitutes can be produced in many forms, but most are made by blending the individual constituents, including non‐dairy fats or proteins, to produce a cheese‐like product to meet specific requirements. A substantial market has developed in the United States, particularly for industrial food uses: of these, pizza manufacture and the school meals programme are the most important. A small market has been established in Britain, mostly replacing imported cheese in formulated foods. It is suggested that cheese substitutes, or cheese analogues prepared entirely from dairy components, could be developed as useful additions to processing ranges and would be unlikely to reduce natural cheese consumpt
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