Københavns Universitet      -        Det Natur- og Biovidenskabelige Fakultet

Popular cooking cheese made with peas yields same taste and texture18.3.2025 08:47:00 CET | Københavns Universitet - Det Natur- og Biovidenskabelige FakultetPress release

A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers from the University of Copenhagen have demonstrated this by creating a hybrid version of paneer, a popular South Asian cheese, with twenty-five percent pea protein. The result is a solid step towards more sustainable dairy products with nutritional benefits.
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