Scientists found an alternative to milk proteins in cheese 15:59

Researchers from the University of Copenhagen have developed a new type of cheese in which some milk proteins replaced with the plant. This type of hybrid cheese not only maintains the traditional texture and taste, but also helps to reduce the environmental trace of dairy products. Published in İş Magazine Food Research International (FRI).

Cheese is a favorite that has not changed between foods all over the world. However, it has a serious environmental effect due to the production of dairy products, including cheese, emissions of greenhouse gases and resource consumption.

Fully plant alternatives can not correspond to the taste and texture of usual milk cheeses yet. Therefore, scientists decided to go along the new way to create hybrid cheese based on both milk and plant proteins.

“It is very difficult to create a completely similar texture to ordinary cheeses using only plant proteins.

Scientists preferred cheeses such as panir, a popular kitchen cheese that is not melting when heated from South Asia. In a hybrid panic, some of the casein (main milk protein) were replaced with peas protein grown in Europe. This is a more environmentally friendly choice than the soy protein imported due to the ocean.

“Before losing the shape or texture of cheese, we investigated how much pea protein can be added. 25% of milk proteins can be replaced with Pea while maintaining the usual consistency and taste,” he said.

In the production process, scientists used higher pressure in press because pea proteins kept more water than milk. This helps hybrid cheese to maintain density and shape even with a high plant components content.

Scientists believe that, although the desired tissue is successfully achieved, it will be necessary to work on taste before mass production. However, it is clear that hybrid cheese can be a delicious alternative not only for environmentally friendly, but also for traditional cheese.

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