They have replicated the compounds that are normally found in dairy cheese in a plant-based version that leverages fermentation and uses yellow peas as a base.

“Fermentation is an incredibly powerful tool to develop flavor and texture in plant-based cheeses. In this study, we show that bacteria can serve to develop firmness in non-dairy cheese in a very short period of time while reducing the bean-like aroma of yellow pea protein, which is used as the main and only protein source,” explains Carmen Masiá, industrial PhD candidate. 

The utilization of fermentation is an ancient technique originating in China. Fermented food has been an integral part of Asian culinary traditions for thousands of years. This method has been adapted for various raw materials across regions, serving not only as a means of food preservation but also as a cultural tradition. 

Today, fermentation extends far beyond the realm of food production. It is employed in the creation of beverages like beer and wine and the development of pharmaceuticals.

Unlocking the science
The result builds upon Masiá’s previous research from last year, wher she identified yellow pea protein as an ideal “protein base” for crafting fermented plant-based cheese. In this recent study, she explored 24 bacterial combinations supplied by the biotech company Chr. Hansen.

Masiá says: “The whole point of this study has been to combine the commercially available bacterial cultures that are suitable for the fermentation of plant-based raw material and test them in a pea protein matrix to develop both taste and texture that would be suitable for a cheese-like product. And, even if some bacterial combinations performed better than others, all of them actually provided firm gels and reduced beaniness in the samples.”

To analyze the behavior of the bacterial combinations, the scientist inoculated them into a protein base made from yellow pea protein. After just eight hours of incubation, the result was a firm “cheese-like gel,” reminiscent of fresh soft white cheese.

“All bacterial blends produced firm gels, which means that one can get a fermentation-induced gel without necessarily adding starch or coconut oil to the base. From an aroma perspective, we had two goals: To reduce the compounds that characterize the beaniness of yellow peas, and to produce compounds that are normally found in dairy cheese,” explains Carmen Masiá. 

The researcher further elaborates: “Here we saw that some bacteria were better at producing certain volatile compounds than others, but that they all worked great to reduce beaniness – which is a very Several plant-based cheeses are already available in the market.positive outcome. Furthermore, all blends acquired dairy aroma notes to different degrees.”

Achieving “perfect” plant-based cheese some way off
While several plant-based cheeses are already available in the market, the challenge lies in the fundamental differences between plant proteins and milk proteins when it comes to cheese production. 

To bridge this gap, producers commonly add starch or coconut oil to solidify plant-based cheeses, along with a variety of flavor enhancers to achieve a cheese-like taste.

Masiá emphasizes that there is still a way to go before achieving the perfect plant-based cheese. Tailored bacterial compositions and cultures must be further developed to achieve optimal cheese-like characteristics. 

Additionally, the plant-based cheese may need time to mature, developing flavor and character, much like traditional dairy-based cheeses.

“The most challenging thing for now is that, while there are a lot of people who would like to eat plant-based cheese, they arent satisfied with how it tastes and feels in the mouth. In the end, this means that no matter how sustainable, nutritious, etc., a food product is, people aren’t interested in buying it if it doesn’t provide a good experience when consumed,” says Masiá.

She adds, “One needs to remember that dairy cheese production has been studied over many years, so it’s not something that we can just mimic overnight with totally different raw materials. Nevertheless, there are many scientists and companies out there making great progress in the field. I hope that we will get closer to making non-dairy cheeses that taste good over the next few years. We are getting there.”