Used for the preparation of analogue cheeses as a substitute for dairy protein to reduce cost, for vegan cheeses, with different textures, melting properties, type of cheese (mozzarella, Parmesan, cream cheese, etc).
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Ingredients
Used for the preparation of analogue cheeses as a substitute for dairy protein to reduce cost, for vegan cheeses, with different textures, melting properties, type of cheese (mozzarella, Parmesan, cream cheese, etc).
