Analog Cheese Formulation

Topic: Analog Cheese

I would like to learn more about analog and imitation cheese, particularly focusing on formulas, starch chemistry, freeze-thaw stability, and cheese powder. In particular, I would like to discuss the roles of native and modified potato/corn starches, as well as the use of hydrocolloids for freeze-thaw stability and functional ingredients for melting properties. Ultimately, my goal is to understand and differentiate the experience of working with analog cheese formulas to drive future quality improvements and innovation.

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