Improvement of Physical Properties in High Protein Plant-Based Cheese With Enzymatic Treatment

Event Time

Tuesday, July 16 12:00 PM - 12:20 PM CST

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Event Location

Location: McCormick Place, Room S401d

Event Details

Short Description: This presentation will introduce participants to ways to produce a plant-based cheese with high meltability and stretch that is high in protein.


Plant-based foods are becoming increasingly popular over the years, with consumers seeking alternative choices to some once favorite foods due to changes of diet and lifestyle choices. With milk alternative products attempting to mimic the dairy market with texture, taste, and appearance; there is still improvement needed for plant-based cheese. The aim is to use CheeseMax PB, an enzyme provided by Amano Enzyme, to improve the meltability and stretchability in 15% pea protein isolate. Two samples, control pea protein isolate with no CheeseMax PB and a treated sample with added CheeseMax PB, were used to compare the physical properties of CheeseMax PB. Control sample resulted with a stretch length of 80 mm while CheeseMax PB treated sample increased stretchability to 160 mm. The samples also had a meltability of 36 mm and 45 mm for control and treated sample, respectively. In 15% pea protein, CheeseMax has higher stretchability and meltability than the control sample by a diff. This innovative enzymatic reaction can shape the future for plant-based cheeses to get closely related to animal-based dairy products.