12. The cheese substitute was described as an edible product made of partially skimmed milk with the addition of partially hydrogenated soy oil, sodium chloride, calcium chloride, obtained by a process of coagulation, stretching, kneading and moulding. The product was said to be made of partially skimmed milk by 98 % and to contain 0.75 % of hydrogenated oil, with the fat matter content in dry extract to be between 9.2 % and 10.2 % for vegetable oil and between 38.8 % and 40.8 % for milk fat.