Rice Protein-Based Cheese Offers Sustainable Dairy-Free Alternative

Scientists at the University of Arkansas are exploring the potential of rice proteins as a base for dairy-free cheese alternatives. This innovative approach utilizes proteins from different parts of the rice grain, such as brown rice, rice bran, and broken kernels, to create cheese prototypes with unique textures and meltability. The research, led by assistant professor Mahfuzur Rahman and graduate student Ruslan Mehadi Galib, highlights the variations in protein properties from different rice components, which influence the final cheese product.

The research team found that rice-based cheeses contain approximately 12% protein, significantly higher than many commercial plant-based cheeses, which often lack substantial protein content. The focus on rice proteins also offers a solution for those with allergies to nuts or soy, common ingredients in vegan cheeses. This study emphasizes the potential to transform rice byproducts into valuable food sources, promoting a more sustainable circular economy, especially in Arkansas, the leading rice-producing state in the U.S.

Each type of rice protein contributes distinct characteristics to the cheese. Broken-kernel proteins create the softest cheese with high meltability, ideal for grilled cheese sandwiches. Brown rice protein offers a firmer texture with enhanced nutritional value, while rice bran protein helps minimize oil separation due to its water-holding capacity, making it suitable for spreadable cheese.

The study, published in the journal Future Foods, suggests that utilizing rice milling byproducts could expand the U.S.-based rice protein market and provide a new revenue stream for rice farmers. Further research is necessary to refine product formulations and assess shelf stability before these rice-based cheeses can become widely available to consumers.