Five types of mozzarella analogues were produced using palm-based products such as refined, bleached and deodorized palm oil (PO), palm olein (POo), palm kernel oil (PKO), palm stearin (POS) and a blend comprising 30% PO and 70% palm kernel olein. The change in colour of mozzarella analogues before and after baking were compared with the control. A commercial sample imported from Denmark was used as the control. The slip melting point of palm-based oils ranged from 19.4°C to 48.7°C. Colour readings were analysed on day 1, 8, 15, 21 and 30. The browning properties of mozzarella analogues and control were evaluated using the Hunter Lab colour system. Browning, which occurs at the cheese surface during high temperature baking, is characterized by the formation of a skin-like layer containing coloured patches that may range from light or golden brown to black in extreme cases. Before baking, mozzarella analogue samples were lighter in colour compared to the control sample. Their L-value which is a measure of the degree of lightness of the control sample ranged from 60.43-66.28. The ranking for lightness of colour for mozzarella analogues were POS&gt,Blend&gt,PKO&gt,PO&gt,POo. There was a significant difference in L-value between the control and all mozzarella analogues before baking. The L-value of the control sample after baking ranged from 42.48-50.28 while that of the analogues ranged from 62.01-68.76. The a-value which is the degree of redness of the control sample before baking was significantly different from all the mozzarella analogues except for analogue made using POS. After baking, the control sample had an a-value 10 times more than the analogue samples. No significant difference (p&lt,0.05) in a-value was observed among the mozzarella analogues but a significant difference was observed between  the control and the mozzarella analogue samples. The use of palm-based oils with different slip meting point showed some effects on the browning properties of mozzarella analogues.