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Natural cheese (cheddar, gouda, mozzarella) is the primary source of flavor and protein. Sodium caseinate increases protein content and improves stability. Milk powder (whole or skim) increases solids and improves texture. Dairy fat (butter or anhydrous) smooth texture, rich taste. Vegetable oils (palm/refined soy) are used as a cheaper alternative to animal fats (depending on the price category).
