An analogue cheese composition can be formulated using a whey protein cream ingredient that has historically been considered a waste byproduct of the whey protein isolate production process. The whey protein cream has been found to found to function as a source of protein in the analogue cheese and provide emulsification properties to the other constituent ingredients incorporated into the analogue cheese composition. Accordingly, in some fommlations, the analogue cheese composition may include a comparatively low amount of casein protein, with the whey protein cream functionally compensating for the removed casein protein.
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