Characterization of a vegetable alternative to cheese made from Swiss raw materials

The demand for products containing plant proteins has been increasing for several years. Agroscope has set itself the goal of developing a scientific basis for plant-based alternatives to cheeses made from Swiss raw materials. In this project, 20 variants were developed, depending on the recipe, the bacterial culture and the type and time of maturation. The experiments showed that it is possible to produce products based on nuts, lupin flour and oats, mainly from Switzerland. The desired fermentation of this plant base with a commercial culture or lactic acid bacteria from the Agroscope strain collection was possible. The cultures had a significant influence on the intensity of the sensory attributes fermented, acidic and pungent. The addition of oatmeal had a major impact on the sensory profile. Mould ripening resulted in a lower water content compared to vacuum ripening. The lipid, protein and lactic acid contents of the vegetable alternatives were lower than those of the soft bloomy rind cheeses.