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Combining plant proteins and dairy proteins in a cream cheese model system shows synergies in structures and texture

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This study explores the opportunity for the creation of climate friendly and highly nutritious foods by incorporating plant proteins in dairy matrices and evaluates possible synergies that could be created. Little is known on the mechanisms of aggregation of such protein blends, or how to control the formation of gel microstructures. Several plant protein isolates (namely, pea, oat, and lupin) were tested in a model cream cheese matrix containing skim milk, and compared to a system containing whey. The particle size, microstructure and rheological behavior of the mix following homogenization, heating, and cooling was studied. Confocal microscopy showed gelled structures with no phase separation of the lipid phase and illustrated clear differences in microstructure depending on the protein blend. The structuring of the model cream cheese blend was followed in situ by observing the growth of the elastic modulus as a function of time during heating and subsequent cooling. All mixes showed an increase in elastic modulus during cooling, and pea and lupin proteins blended with skim milk proteins showed a decrease in modulus at temperatures < 85˚C before the onset of structure formation. The results demonstrate how it is possible to modulate the properties of the various proteins during processing to control the structure formation of plant-dairy protein blends.
Original languageEnglish
Publication year2020
Publication statusSubmitted - 2020
EventNIZO Plant Protein Functionality Conference -
Duration: 21 Oct 202022 Oct 2020


ConferenceNIZO Plant Protein Functionality Conference
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ID: 199195466