The process for making non-dairy cheese in a factory can vary depending on the specific type of non-dairy cheese being produced.
Ingredient Preparation: The first step is to gather all the necessary ingredients for the specific type of non-dairy cheese being produced. This typically includes a base such as soy, almond, or coconut milk, along with thickeners, emulsifiers, and flavorings.
Mixing and Heating: The ingredients are then mixed together and heated to a specific temperature to activate the thickening and emulsifying agents. This helps to create a smooth, creamy texture similar to dairy cheese.
Coagulation: Coagulation is the process of separating the liquid whey from the solid curd. This is typically done by adding a coagulant such as calcium sulfate or lactic acid. The mixture is then left to sit for a specific period of time to allow the curd to form.
Pressing and Shaping: The curd is then pressed and shaped into the desired form, such as blocks, slices, or shreds.
Aging: Some types of non-dairy cheese require aging to develop their flavor and texture. This is typically done in a temperature and humidity-controlled environment.
Packaging: Once the cheese has aged, it is packaged and prepared for distribution to stores and consumers.
Overall, the process for making non-dairy cheese in a factory involves many of the same steps as traditional dairy cheese, with the key difference being the use of non-dairy ingredients and coagulants.
Soy Cheese: Made from soy milk and typically has a mild, nutty flavor. It can be made in a variety of styles, including blocks, slices, and shreds.
Almond Cheese: Made from almond milk and has a slightly sweet, nutty flavor. It is often used as a substitute for feta cheese.
Coconut Cheese: Made from coconut milk and has a rich, creamy texture. It is often used in vegan and paleo diets.
Cashew Cheese: Made from blended cashews and has a rich, creamy texture. It is often used as a spread or dip.
Rice Cheese: Made from rice milk and has a mild, slightly sweet flavor. It is often used in vegan and lactose-free diets.
Oat Cheese: Made from oat milk and has a mild, slightly sweet flavor. It is often used as a substitute for ricotta cheese.
Nutritional Yeast Cheese: Made from nutritional yeast and has a cheesy, nutty flavor. It According to a report by MarketsandMarkets, the global non-dairy cheese market size is projected to reach USD 4.5 billion by 2025, growing at a CAGR of 7.6% during the forecast period.