Palm Oil Engineering Bulletin No.101 (Oct - Dec 2011) p9-15
Cheese and cheese analogues

Milk consists about 87% water and 13% total solids of which 4% is fat, 3.4% protein, 4.8% lactose and 0.8% minerals such as calcium, magnesium, etc. Milk and milk products have been consumed as food since prehistoric days. Cheese-making was discovered accidentally in Iraq where it was initially developed. The cheese yield via acidification of lactic acid produced by bacteria during milk fermentation or rennet coagulation or combination of both is about 11% to 15%. Cheese varieties are classified by their hardness which varies according to their moisture contents. The increasing price trend of dairy cheese is now encouraging the manufacture of cheese analogues as an effective alternative for the culinary industry. The principal fatty acids found in milk triglycerides suggest that palm oil could be used as a butterfat substitute in cheese analogue formulation.

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