DRY BLEND FOR MAKING EXTENDED CHEESE PRODUCT

1 .- 27 . (canceled)

28 . A dry blend free of casein comprising:

a. 40%-70% starch comprising one or more chosen from acetylated starch, hydroxypropyl phosphate starch, oxidized starch, and octenyl succinic anhydride starch;

b. 3%-18% whey; and

c. 5%-25% emulsifiers;

wherein an analogue cheese, free of casein and formed from 8%-62% dry blend, 10-84% water, and 8-62% of a fat at between 45 ° F. and 160 ° F., is firm enough for shredding and slicing at 40 ° F., and is emulsion and color stable during processing and melting.

29 . The dry blend of claim 28 , wherein the starch comprises octenyl succinic anhydride starch and oxidized starch.

30 . The dry blend of claim 28 , further comprising up to 8% gums.

31 . The dry blend of claim 28 , comprising:

a. 45%-65% starch comprising one or more chosen from acetylated starch, hydroxypropyl phosphate starch, oxidized starch, and octenyl succinic anhydride starch;

b. 5%-16% whey; and

c. 8%-22% emulsifiers.

32 . The dry blend of claim 28 , comprising:

a. 50%-60% starch comprising one or more chosen from acetylated starch, hydroxypropyl phosphate starch, oxidized starch, and octenyl succinic anhydride starch;

b. 13%-16% whey;

c. 9%-20% emulsifiers; and

d. 2%-6% gums.

33 . The dry blend of claim 28 , further comprising up to 5% of an acidulant.

34 . The dry blend of claim 33 , wherein the acidulant is chosen from acetic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid, and tartaric acid.

35 . The dry blend of claim 33 , wherein the acidulant is chosen from citric acid, lactic acid, and acetic acid.

36 . The dry blend of claim 28 , further comprising a native food starch.

37 . The dry blend of claim 28 , wherein the emulsifier is chosen from alkaline sodium aluminum phosphate, sodium citrate, trisodium phosphate, and disodium phosphate.

38 . The dry blend of claim 37 wherein at least half of the emulsifier is alkaline sodium aluminum phosphate.

39 . The dry blend of claim 28 , containing less than 10% water.

40 . The dry blend of claim 39 , containing less than 5% water.

41 . A method of making an analogue cheese free of casein comprising:

combining 8%-62% dry blend of claim 28 , 8 %- 62 % of a fat, and 10%-84% water to form a mixture;

heating the mixture at between 45 ° F. and 160 ° F.; and

cooling the mixture to provide an analogue cheese that is free of casein, firm enough for shredding and slicing at 40 ° F., and emulsion and color stable during processing and melting.

42 . The method of claim 41 further comprising adding casein, cheese, cheese curds, or combinations thereof; cooking the mixture to at least 150-155 ° F.; and forming an extended cheese product.

43 . The method of claim 42 , further comprising after the cooking step, adding additional water and cooking the resulting mixture to 160-170 ° F.

44 . An extended cheese product comprising the analogue cheese of claim 28 and cheese and/or cheese curds.

45 . The extended cheese product of claim 44 , wherein the cheese and/or cheese curds are chosen from cheddar, Monterey Jack, Colby, Swiss, Gouda, Manchego, and pepper jack.

46 . The extended cheese product claim 44 , wherein the cheese and/or cheese curds comprise between about 10% and about 50% by weight of the extended cheese product.

47 . The extended cheese product claim 44 , wherein the cheese and/or cheese curds comprise between about 30% and about 90% by weight of the extended cheese product.