Development of cheese analogue by substitution of milk fat from vegetable fats

Abstract

The experiment was conducted to develop a cheese analogue by the incorporation of Corn oil or Palm oil to skim milk while comparing with commercial cheese via sensory/chemical evaluations. Four analogues were produced with 2 oil levels (30g/kg and 50g/kg). Produced analogues showed significant difference for taste and appearance. Highest preference was recorded in 50g/kg Corn oil analogue and selected to compare fatty acid composition with commercial sample. Fat content of selected analogue was lower (19%) than the commercial (39%) sample. Commercial sample contained 74.9% and selected analogue contained 23.3% of saturated fatty acids. Unsaturated fatty acid amounts of samples were 25.1% and 75.5% respectively. Poly unsaturated fatty acid contents of selected analogue was higher (44.3%) than commercial sample (1.9%). It was concluded that cheese could be manufactured successfully from Corn oil incorporation with improvable minor drawbacks as a healthy alternative with essential fatty acids.