HybPiKäs

The production of cheese alternatives from cow's milk and white lupin was researched, with various mixing ratios and production methods being tested. Products containing up to 11% lupin proved to be popular and showed an influence of the lupin content on texture and flavour.

Further information in the project poster (in German)

The demand for plant-based alternatives to dairy and meat products has increased steadily in recent years (Coop, 2022). However, dairy and meat alternatives are often not entirely convincing in terms of sensory and nutritional properties. One way to improve these properties is to produce hybrid products in which only some of the animal-based raw materials are replaced by plant-based ones. An interesting source of protein for such hybrid products is white lupin (36 g protein / 100 g dry matter) (Boukid & Pasqualone, 2022). In the present feasibility study, Agroscope examined whether and how various mixtures of cow's milk and lupin mass can be processed into a cheese-like product using traditional cheese technology. The influence of lupin mass in milk on various chemical-physical and technological properties was tested using three test models on different scales

In the micro model (5 ml), different mixing ratios between milk and lupin mass, as well as starter cultures and rennet substances were tested. The mini model (250 ml) focussed on tests on rennet and calcium chloride. The model cheeses (30 litres) were produced with 25% lupin mass and additionally matured. The cheese alternatives were analysed for various chemical and biochemical properties after 24 hours and 2 months. In addition, products with 5 %, 11 % and 15 % lupin were produced which, together with a standard cheese without added lupin, were rated by 39 consumers (non-representative sample) in terms of popularity and personally preferred intensity (Just About Right scale) of the attributes mealy/sandy, overall flavour, salty, sour, bitter, milky/creamy, and vegetable/grain-like.

In the micro-model, both the starter cultures and rennet substances functioned in the new matrix, but the firmness of the jelly decreased with increasing lupin content. Therefore, the lupin content was limited to 25% in the mini-model. The microbial rennet Fromase® was the most suitable and the addition of CaCl2 led to a higher firmness of the jelly.

In the test with model cheese, the lupin mass partially settled on the bottom, but was partially incorporated back into the mass between the curd grains during filling. The extent to which the lupin mass had bonded with the milk curd could not be assessed and must be investigated in more detail. The ripened cheese alternatives had a higher water content compared to the standard cheese, which led to the observed faster ripening with a higher concentration of flavouring substances. Due to the changed diffusion conditions caused by the water, the cheese alternatives had a higher salt content, but this can be easily corrected by shortening the duration of the salt bath.

The consumer test with 39 people showed no significant differences in the popularity of the products with 5% and 11% added lupin compared to the standard cheese. Only the product with 15% added lupin was significantly less popular than the standard cheese. The "just about right" ratings showed that the addition of 15% led to a floury/sandy texture. The attributes bitter and vegetable/grain-like were not perceived as too pronounced in all products with added lupin, which indicates that the quantities of lupin mass used did not have a negative impact on the overall impression of the products.

In a further project, the integration of the lupin mass into the casein network is to be improved through an adapted technology for the production of the lupin mass and other measures. In addition, fermentation and, in particular, maturation are to be optimised. Nutritional and physiological aspects and sustainability assessments are also to be analysed. Furthermore, a microbiological risk analysis must be carried out and corresponding test criteria and hygienisation measures defined.

This text was translated with DeepL