New sustainable cheese combines milk and pea protein

Researchers at the University of Copenhagen have developed a new type of cheese made from a mix of milk and pea proteins. This hybrid cheese aims to provide the taste and texture of traditional cheese while being more sustainable. Cheese is a beloved food in Europe, with the average person consuming over 20 kilograms each year. However, the dairy industry often contributes to environmental challenges. This has led scientists to explore plant-based alternatives. But creating a cheese that satisfies cheese lovers without dairy has been tough, especially in terms of texture. The researchers focused on a hybrid version of paneer, a popular cooking cheese in South Asia. Their new recipe uses 25% pea protein, allowing for a similar taste and texture to traditional paneer. Peas are chosen because they are more sustainable than other plant sources like soy. To maintain the cheese's shape, the scientists applied more pressure during production. This technique helps the cheese keep its form, even with the increased amount of plant protein. The team sees potential in hybrid cheeses to lower environmental impacts while still appealing to consumers. They believe that further research could lead to even less milk being used, making the product more sustainable. Additionally, the combination of dairy and plant proteins may offer better nutrition, combining essential amino acids from milk with dietary fibers from plants. The researchers chose paneer due to its unique cooking properties. It can be grilled or fried without melting, making it a popular meat alternative in various cuisines. They plan to refine the taste more before bringing the cheese to market.