How bacteria can help make cheese from yellow peas

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However, a recent breakthrough at the University of Copenhagen's Department of Food Science by researcher Carmen Masiá has shown that nature's tiniest creatures, bacteria, can play a crucial role in transforming plant proteins into delicious cheese alternatives. Masiá successfully developed plant-based cheeses using yellow pea protein with a firm texture and improved aroma profile.

The bacterial combinations were inoculated into a protein base made from yellow pea protein. After eight hours of incubation, a firm "cheese-like gel" resembling fresh soft white cheese emerged. According to Carmen Masiá, the main obstacle to the popularity of plant-based cheese is the dissatisfaction with its taste and mouthfeel among many individuals. She emphasizes that a satisfying eating experience is crucial for consumers, regardless of how nutritious or sustainable a product is. Masiá acknowledges that replicating the production of dairy cheese with different raw materials is not an easy task and requires extensive research.

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