As a food science expert with a background in dairy chemistry, I can tell you that it is theoretically possible to make cheese from human breast milk, but there are several important considerations to keep in mind.

Firstly, the composition of human breast milk is significantly different from that of cow's milk, which is the primary source of milk for most cheeses. Human milk has a higher fat content and a different balance of proteins, particularly with a higher concentration of casein proteins, which are important for cheese-making.

Secondly, the process of cheese-making involves the coagulation of milk proteins, followed by the separation of the curds from the whey. The different protein content in human milk could affect the texture and yield of the cheese.

Thirdly, there are ethical and health considerations. Breast milk is a highly personal and sensitive substance, and its collection and use for cheese-making could raise various ethical concerns. Additionally, there are potential health risks if the milk is not handled and processed under strict sanitary conditions to prevent contamination.

Lastly, the nutritional value of breast milk is specifically tailored to the needs of infants, and the nutritional profile of the cheese made from it would be quite different from that of traditional dairy cheeses.

In conclusion, while it is technically feasible to make cheese from human breast milk, there are practical, ethical, and health-related challenges that would need to be addressed.

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Last year, a New York chef served diners at his restaurant cheese made from his wife's milk, and earlier this year an ice cream parlor in London began buying women's breast milk and turning it into frozen treats. ��You're putting it in your mouth,�� said Simun of human milk and the taboos around it.read more >>