Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Genet, Blandine M. L.; Sedó Molina, Guillermo Eduardo; Wätjen, Anders Peter; Barone, Giovanni; Albersten, Kristian; Ahrné, Lilia M.; Hansen, Egon Bech; Bang-Berthelsen, Claus H.

doi:10.3390/fermentation9070667

Cited by 13 publications

(4 citation statements)

References 115 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Results of the organoleptic analysis of the obtained samples of cheeses with hemp seed protein are consistent with the data in [15], which prove that vegetable proteins affect the general sensory characteristics of cheeses. In [20] it was shown that the addition of more than 15 % of vegetable proteins negatively affects the taste or consistency of cheese but in some cases the value of 20 % of vegetable ingredients in the technology is reached.…”

Section: Discussion Of Results Of Determining the Effect Of Hemp Seed...mentioning

confidence: 99%

Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it

Odintsov,

Nazarenko,

Synenko

et al. 2024

EEJET

View full text Add to dashboard Cite

The growing tendency to produce cheese from animal and plant ingredients has led to the diversification of cheese-making technologies and the search for new cheese suitable raw materials. The research object is the technology of cheeses made from combined raw materials: cow's milk and hemp seed proteins. Subjects of research: organoleptic and physical-chemical indicators of cheese product samples; amino acid composition of cheese product samples. The inclusion of vegetable raw materials in the cheese technology affects the technical properties of milk-plant mixtures, in particular, their syrupy properties, and the quality of the finished cheese product. Samples of cheeses were produced according to the traditional technology of Cachotta type cheese. The conducted research established that the proteins of hemp seeds affect the sensory characteristics of cheese. Increasing the content of hemp protein in recipes leads to the appearance of a brown-green color of the cheese product. The taste and smell acquire a characteristic shade of hemp. When vegetable proteins are used in the recipe of cheese, the yield of the finished product increases by 0.3...23.5 %. In experimental samples, the content of fat (by 0.3...2.2 %) and protein (by 1.75...10.4 %) increases. Hemp seed protein balances the amino acid profile in finished cheese. The total content of amino acids in cheese samples was as follows: H10 – 8.25, H15 – 8.35, H20 – 8.44, and H25 – 8.53 mg/g of protein, which is relatively higher than in the control sample H0 – 8.08 mg/g of protein. Taking into account the results of the sensory analysis of the expert commission and the balanced biological profile, the recommended concentration of hemp seed protein in the milk-vegetable mixture is 20 %, which guarantees the acceptable quality of the product. The obtained results are of practical importance, since it can be taken into account that the combination of raw materials of plant and animal origin expands the assortment, increases the raw material base and the output of cheese, and therefore, the profitability of production

show abstract

Section: Discussion Of Results Of Determining the Effect Of Hemp Seed...mentioning

confidence: 99%

Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it

Odintsov,

Nazarenko,

Synenko

et al. 2024

EEJET

View full text Add to dashboard Cite

show abstract

“…Several studies suggest the benefits of mixing plant protein with dairy yogurt, resulting in more nutritious and well-textured yogurt [52] and potentially improving consumer acceptance and mouthfeel attributes [35,52]. This approach has been considered for other dairy categories, such as cheese, to improve the physicochemical properties and sensory profile [53]; yet, challenges continue to exist in the acceptance of hybrid alternatives [54,55]. However, no hybrid products were identified in our search, and future studies should examine the potential advantages of hybrid yogurt products in terms of their physical properties and consumer acceptance.…”

Section: Limitations and Looking To The Future Of Plant-based Yogurtmentioning

confidence: 99%

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts

Marlapati,

Basha,

Navarre

et al. 2024

Foods

View full text Add to dashboard Cite

A primary strategy led by the food industry to improve the sustainability of the agricultural food supply is the development of modern plant-based alternatives. The information provided via marketing and product packaging provides consumers with the expectation that these products provide a similar product experience to conventional products, yet it is not well understood whether these commercial alternative products are comparable to traditional animal-based products. To aid in developing improved plant-based products, this study aimed to compare the quality and physical attributes of commercially available plant-based and dairy yogurts. Using instrumental methods, commercially available yogurt products were analyzed for their pH, titratable acidity, color, water activity, moisture content, and rheology, which included 13 plant-based (almond, cashew, coconut, oat, soy) and 8 whole-milk dairy yogurts. The present study reveals that the plant-based and dairy yogurts had no significant differences in pH, lactic acid, water activity, or moisture content. However, there were significant differences in the color and texture properties between the plant-based and dairy yogurts. Additionally, significant differences were observed across the plant-based yogurt products in terms of their color and texture properties. This highlights the need for additional studies to determine how individual ingredients influence the physical characteristics and textural properties to direct the development of plant-based yogurts. Improving upon the physicochemical properties of plant-based yogurt may encourage more consumers to adopt a more sustainable diet.

show abstract

“…lactis sacA1 in almond plantbased milk analogue (Huang et al, 2023). Interestingly, certain strains of LAB are able to remove the green flavor of plant materials by their alcohol and aldehyde dehydrogenase enzymes (Genet et al, 2023). The metabolism of LAB in plant-based dairy analogues remains to be elucidated further as their fermentation capability in these new media is largely unknown.…”

Section: 31mentioning

confidence: 99%

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

Erem,

Kilic‐Akyilmaz

2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The modern food industry is undergoing a rapid change with the trend of production of plant‐based food products that are more sustainable and have less impact on nature. Plant‐based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant‐based diet. Nevertheless, plant‐based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean‐like flavor compared to dairy products. In addition, most plant‐based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant‐based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant‐based dairy analogues is to mimic familiar dairy‐like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant‐based dairy analogues through the selection of special microbial cultures and formulations.

show abstract

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Cited by 13 publications

References 115 publications

Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it

Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

Contact Info

Product

Resources

About