Denmark Develops Hybrid Cheese with Dairy and Plant-Based Proteins
Source: Dairynews.today
Researchers from the University of Copenhagen have introduced an innovative hybrid cheese in which part of the dairy proteins has been replaced with plant-based pea protein. This development aims to reduce the environmental footprint of dairy products while preserving the traditional taste and texture of cheese.
The production of dairy products, including cheese, remains one of the largest sources of greenhouse gas emissions in the food industry. However, fully plant-based alternatives still fail to match the traditional taste and texture of dairy cheeses. A potential solution to this issue is hybrid cheese, where up to 25% of casein (dairy protein) is replaced with pea protein.
“Our goal was to replace as much dairy protein as possible without losing the traditional properties of cheese,” said Professor Lilia Arne from the Department of Food Science at the University of Copenhagen.
For their experiments, the scientists chose paneer, a popular Indian cheese that does not melt when heated. A unique aspect of this development is that pea protein retains more water, requiring higher pressure during the pressing process. This helped maintain the density and shape of the hybrid cheese, even with a high proportion of plant-based components.
According to lead researcher Wenzhe Xia, tests have shown that adding up to 25% plant-based protein does not compromise the taste or texture of the cheese.
Despite the promising results, researchers note that the flavor profile of the hybrid cheese still requires further refinement before it can be introduced to mass production.
“Our goal was to replace as much dairy protein as possible without losing the traditional properties of cheese,” said Professor Lilia Arne from the Department of Food Science at the University of Copenhagen.
For their experiments, the scientists chose paneer, a popular Indian cheese that does not melt when heated. A unique aspect of this development is that pea protein retains more water, requiring higher pressure during the pressing process. This helped maintain the density and shape of the hybrid cheese, even with a high proportion of plant-based components.
According to lead researcher Wenzhe Xia, tests have shown that adding up to 25% plant-based protein does not compromise the taste or texture of the cheese.
Despite the promising results, researchers note that the flavor profile of the hybrid cheese still requires further refinement before it can be introduced to mass production.
