coagulating milk with very low proteine levels

[Wateetons]

Guys,
I have a batch of milk with very low protein levels (1 gram per 100 ml) that I desperately
want to turn into cheese. I have tried to add milkpowder to it to increase it's protein level to normal levels, but it did not result in a clean break and fell apart upon heating and mixing. Tried to add larger amounts of Cacl2 and rennet as well. Any tips on additives or proteine replacement products I could use?

[DeejayDebi]

This is an area I am not familiar with but I did some research and found a few interesting articles:

http://extension.usu.edu/dairy/files/uploads/htms/fat_pro2.htm

http://jds.fass.org/cgi/content/full/89/2/468

http://www.ruralni.gov.uk/index/publications/information_booklets/high_protein_system/high_protein_system_management.htm