Cheese has been a daily diet for humanities in centuries. It becomes an ingredient for many popular dishes around the world. It contains protein (casein) and fat from dairy products. Nevertheless, cheese production is associated with greenhouse gasses that contribute to global warming. In 2050 with the baseline scenario, it is predicted the temperature will increase by two point five degrees celcius. Methane is contributed to one-quarter of global warming in this world. Mostly it comes from livestock production. Several ways have been developed to produce non-dairy cheese. However, mostly non-dairy cheese consist of casein and sometimes palm oil that contributes even more to global warming. Thus, non-dairy cheese is still uncommon to become a substitute for conventional cheese.
Literature shows it takes about 14 kilo-calories (kcal) of fossil-fuel energy to produce 1kcal of milk protein using conventional milk production, while one kcal of fossil energy invested produces about 3.2kcal of soybean. We will create a soy-based cheese product with a lower impact on greenhouse gasses. We also will improve the soy-based cheese taste.