Scientists at the University of Copenhagen have developed a new hybrid cheese that combines milk protein with pea protein, offering a more sustainable alternative to traditional dairy cheese without sacrificing taste or texture. This innovation could help reduce the environmental impact of cheese production while still satisfying consumers’ expectations.
Cheese is a beloved food worldwide, with the average European consuming 20.5 kilograms of cheese in 2023. However, the environmental footprint of dairy production has prompted researchers to explore plant-based alternatives. While fully plant-based cheeses have struggled to replicate the texture and taste of traditional cheese, the new hybrid approach aims to bridge the gap by blending milk and plant proteins.
A Sustainable Solution with a Familiar Taste
The research team, led by Professor Lilia Ahrné from the Department of Food Science, focused on creating a hybrid cheese similar to paneer, a popular South Asian cooking cheese. By replacing up to 25% of the milk protein with pea protein, they were able to produce a cheese that maintains the texture, shape, and taste of traditional paneer.
“It’s really difficult to create a texture that matches regular cheese if you only use plant proteins. Therefore, our strategy is to get the best of both worlds by replacing as much milk protein as possible with plant protein, without compromising on taste and texture,” explained Professor Ahrné. She emphasized that consumers are unlikely to buy a product solely for its sustainability if it doesn’t meet their taste expectations.
The Science Behind the Hybrid Cheese
The study, published in Food Research International, details how the researchers experimented with different ratios of pea protein to milk protein. They found that pea proteins retain more water than milk proteins, which required applying higher pressure during the cheese-making process to maintain the cheese’s solid shape.
“We’ve investigated what happens to a cheese’s texture as we add more pea protein. How much can we add before it falls apart or loses its original paneer shape? Our experiments show that at least 25% of the milk proteins can be replaced with pea protein while still producing a cheese with a texture, shape, and taste similar to the original product,” said Wenjie Xia, the study’s first author.
Environmental and Nutritional Benefits
Hybrid cheeses like this one offer a promising step toward more sustainable dairy products. By reducing the reliance on milk, the climate footprint of cheese production can be significantly lowered. Additionally, the combination of dairy and plant proteins provides nutritional benefits. While dairy ingredients contribute essential amino acids and calcium, plant-based ingredients can add dietary fiber to the product.
“Hybrid cheeses have the potential to bring together qualities from both worlds, both environmentally and nutritionally,” noted Professor Ahrné.
Potential as a Meat Alternative
The researchers chose to focus on paneer because of its unique properties. Unlike many cheeses, paneer does not melt when grilled or fried, making it a popular meat substitute in India, where vegetarian and vegan diets are common. The team believes that hybrid paneer could serve a similar role in Western diets, where grilling and frying are popular cooking methods.
“Because of paneer’s properties – that allow it to be both grilled and baked without melting – it has been a popular meat alternative in India for many years. That’s why we see this type of cooking cheese as a potential meat substitute in the West,” said Ahrné.
Future Research and Development
While the initial results are promising, the researchers acknowledge that further studies are needed to refine the taste experience before the hybrid cheese can be commercially produced. However, this innovation represents a significant step forward in creating sustainable, consumer-friendly dairy alternatives.
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