Ученые разработали гибридный сыр с протеином из гороха и маслом рапса

My PhD project is about … … developing a hybrid cheese made from both animal and plant-based ingredients, because cheese is fantastic in terms of both taste and nutrition, but it isn't particularly good for the climate. We are currently working on a blend where 30% of the proteins come from peas, whilst the rest is milk protein (casein). Fat is an important component in cheese, and we have chosen to replace it with rapeseed oil to achieve the classic texture. The aim is a hybrid cheese that has the same taste and characteristics as salad cheese, but my personal dream is a cheese that can rival a Camembert. /Public Release. This material from the originating organization/author(s) might be of the point-in-time nature, and edited for clarity, style and length. Mirage.News does not take institutional positions or sides, and all views, positions, and conclusions expressed herein are solely those of the author(s).View in full here.