Abstract: Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

Abstract: Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

Abstract: Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

Abstract: Methods of making non-dairy milk generally include decompounding solid material in a slurry of liquid and nut and/or seed material followed by milling the slurry in a shearmill. After the decompounding step, the slurry includes insoluble solids, and the slurry subjected to milling includes substantially all of the insoluble solids. No intervening separation, filtration or similar steps are performed on the slurry between the decompounding and milling steps, thereby improving the yield and economics of the methods. Related systems for carrying out the method are also described.

Abstract: Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

Abstract: Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

Abstract: Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

Abstract: Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.