Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Research output: Contribution to journal › Review › Research › peer-review
Standard
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition. / Genet, Blandine M.L.; Molina, Guillermo Eduardo Sedó; Wätjen, Anders Peter; Barone, Giovanni; Albersten, Kristian; Ahrné, Lilia M.; Hansen, Egon Bech; Bang-Berthelsen, Claus H.
In: Fermentation, Vol. 9, No. 7, 667, 2023.Research output: Contribution to journal › Review › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
AU - Genet, Blandine M.L.
AU - Molina, Guillermo Eduardo Sedó
AU - Wätjen, Anders Peter
AU - Barone, Giovanni
AU - Albersten, Kristian
AU - Ahrné, Lilia M.
AU - Hansen, Egon Bech
AU - Bang-Berthelsen, Claus H.
N1 - Publisher Copyright: © 2023 by the authors.
PY - 2023
Y1 - 2023
N2 - With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.
AB - With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.
KW - alternative dairy
KW - cheese
KW - fermentation
KW - hybrid cheese
KW - lactic acid bacteria
KW - plant based
KW - sustainability
U2 - 10.3390/fermentation9070667
DO - 10.3390/fermentation9070667
M3 - Review
AN - SCOPUS:85166404687
VL - 9
JO - Fermentation
JF - Fermentation
SN - 2311-5637
IS - 7
M1 - 667
ER -
ID: 362383270