Methods and Systems for Processing Non-Dairy Cheese

Abstract

The present disclosure provides an exemplary method for producing non-dairy cheese. In some embodiments, this novel process of making non-dairy cheese may be similar to the manufacturing of traditional dairy cheese. In some aspects, the seeds used in this process may be used for the production of other products that may or may not be related to the non-dairy cheese production. In some embodiments, different cultures may be added to the non-dairy cheese to give it different textures, chemical balances, tastes, and other attributes, as non-limiting examples. In some implementations, throughout the process, the pH and moisture levels may be monitored, which may ensure the mixture reaches target levels at each step of the process. In some aspects, other criteria based on weight of cheese, amount of culture added, and other non-limiting factors may impact the production of the non-dairy cheese.

Dependencies are inferred from the claim text.