Researchers from the University of Copenhagen (KU) have created a hybrid version of the popular paneer cheese, incorporating 25% pea protein.

In a study conducted at KU, food scientists developed a hybrid cheese — meaning a cheese made from both dairy and plant-based proteins. The hybrid cheese is suitable for cooking and is inspired by the popular Indian cheese paneer, which can be both baked and fried.

The researchers examined how the texture of the cheese changes as more pea protein is added. They concluded that at least 25% of the milk proteins can be replaced with pea protein while still achieving a cheese with a texture, shape, and taste like the original product.

Hybrid cheeses not only offer environmental benefits but may also have nutritional advantages, explains Professor Lilia Ahrné from the Department of Food Science:

• While dairy ingredients contribute high-quality proteins in the form of essential amino acids and calcium, plant-based ingredients can add dietary fiber to the product. This means hybrid cheeses have the potential to combine the best qualities of both worlds.”

Postdoctoral researcher Wenjie Xia, the lead author of the study published in Food Research, adds:

• Hybrid cheeses like this are an important step toward more sustainable dairy products. We demonstrate that it is possible to replace a significant portion of the milk in cheese with plant protein. With further research, we believe it will be possible to reduce the milk content even more while still creating a product that people will enjoy eating. This presents a great opportunity to lower the climate footprint of a popular food category.

Read more about the hybrid cheese here.

Photo: Viktor Forgacs, Unsplash