Cheese Analogue is yellow in color and has the typical aroma of milk, without foreign odors. It is produced by replacing the milk fat partially or completely with vegetable fat.

Cheese Analogue products are characterized by high fat and protein content and low lactose content. Thanks to their textural and utilitarian properties, and especially their good melting behavior, they are often used in the production of bakery products.

Cheese Analogue products supplied by Swiss Milks are characterized by good elasticity, uniform melting and stretching, and are also suitable for grating and slicing.

Swiss Milks offers many functional solutions:

• Addition of rennet casein – improves grinding properties while maintaining good strength.
• Addition of whey permeate/sweet whey powder – to reduce costs and achieve a nice color and taste.
• Addition of skim milk powder – to obtain a mild milky taste while maintaining a good texture.