International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 4 (2017)

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


R.A.U.J Marapana, C.G Kaluarachchi, K.H.G.K Kodagoda, R.T Serasinhe

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.
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