Vegetable Oil Cheese: A Necessary Development?

Abstract

Outlines some of the reasons behind the development of vegetable oil cheese and critically questions the whole basis and need for such cheese‐type or substitute products. Evaluates two of these new products and compares them with mild and low‐fat Cheddar cheese by using a semi‐trained sensory panel. Finds no significant differences between the appearance of the cheeses but finds differences for texture and flavour. Finds the vegetable oil cheeses to have a flavour similar to mild Cheddar, while the product made with sunflower oil has a soft and crumbly texture compared with that of cheese made from rapeseed oil.