Pea Protein Hybrid Cheese Revitalizes Plant-Based Food Innovation

A recent study in “Food Research International” introduces an innovative approach to plant-based foods: a hybrid cheese containing 25% pea protein that closely mimics the flavor and texture of paneer, a traditional Indian cheese. This breakthrough offers a novel solution to the long-standing challenge of creating dairy-free cheeses that match conventional products in taste and mouthfeel.  

Unlike most plant-based cheese substitutes that rely entirely on plant ingredients, this research pioneers a "hybrid cheese" model by integrating milk proteins with plant proteins. This cross-disciplinary approach is rare in academic circles and aims to balance flavor preservation with environmental sustainability—reducing the climate and land-use impacts of traditional cheese production by minimizing dairy dependence.  

Using paneer—a cheese that maintains structural stability when heated, unlike meltable varieties—as a model, the team designed three protein-blend experiments: 75% pea protein + 25% milk protein, a 1:1 ratio, and 25% pea protein + 75% milk protein. Samples were gelated at 80°C, pressed, dehydrated, and molded before undergoing systematic evaluation via texture analyzers and other instruments to measure physical properties (fat/moisture content, gel density) and sensory metrics (elasticity, chewiness).  

Results showed that high pea protein ratios caused crumbly, unstable structures, while the 25% pea protein blend performed best: it closely matched traditional paneer in elasticity and chewiness, retained shape under heat, and offered a 17% higher protein and fat content than commercial dairy paneer, highlighting its nutritional advantages.  


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