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Collaborative project: Matured cheese alternatives based on recombinant milk proteins and vegetable fats - Subproject A (REALKAE)
Project
Project code: 281A812A21
Contract period: 15.06.2024
- 14.06.2027
Budget: 263,285 Euro
Purpose of research: Applied research
Keywords: biotechnology, nutrition physiology, microbial genetic resources, ingredients, food technology, food engineering, microorganisms, Novel Food, precision farming, Start-up
The REALKAE project aims to develop innovative animal-free cheese products with high consumer acceptance by gaining knowledge about the proteolysis of microbially produced milk protein and the lipolysis of recombinant milk proteins (produced by Formo) and animal-free fats. In cooperation with the University of Hohenheim and optiferm GmbH, the biochemical processes induced by different starter and ripening cultures during the production and ripening of alternative cheeses are being investigated first in model systems and later in complex food matrices. The Aroma Chemistry Department at the University of Hohenheim will examine the model systems for cheese-typical aromas and their precursors. Based on these results, suitable cultures and production processes will be selected. The composition of the microbially produced milk protein for the ripening processes will also be analysed and optimised. After completion of the ripening process, the laboratory samples (produced by Formo and optiferm) are analysed for the target aroma components of conventional cheese varieties and preference tests. Continuous feedback of the results and exchange of experience between the project partners should lead to the production of animal-free cheese alternatives with high sensory properties similar to those of conventional cheese. Formo will apply for a Novel Food approval and develop the matured cheeses to marketability after the end of the project and market them through various distribution channels. Optiferm will use the project´s findings to produce and market microbial cultures for the ripening of vegan dairy product alternatives. With the tasty and nutritionally valuable cheese alternatives, the joint project contributes to implement efficient bioeconomic processes to develop alternative protein sources for human nutrition in Germany.
Section overview
Subjects
- Food Processing
- Biotechnology
- Genetic Resources
- Food microbiology
