3. Similar cheeses

The growth in the culinary use of cheese has led to the development of the "ingredient cheese" market. The search for culinary functionalities (spreading, stringing, browning, topping, rapability, etc.) at competitive prices has facilitated the development of analogous cheeses. These analogous cheeses are generally defined as products obtained by blending different constituents, including fats and/or proteins of non-dairy origin.

Their manufacturing processes involve replacing some or all of the dairy ingredients with less expensive ones. The mastery of their functional properties probably partly explains the success of these products in the world...