Mobility for development of blue cheese-like products from Swedish vegetable protein sources

Purpose and goal

Purpose and goals are fulfilled. Collaboration between RISE and SLU is strengthened. A robust protocol with 100% fava beans milk was developed, but investigating the possibility of producing cheese-like products from other vegetarian milk has been replaced by developing yoghurt and white mold cheese from favabeans and testing gel formation. Project manager was given the opportunity to participate in 5 applications and become co-supervisor for two master students and took the pedagogic course in High education, Part 2, and therefore increased her pedagogical knowledge.

Expected results and effects

Developed a robust protocol for the manufacture of favabeans cheese, an EIP application linked to the protocol will develop commercial products from favabeans. SLU used the Project leader´s expertise in the production of vegetarian cheese while at the same time project leader deepened knowledge of cheese development. SLU also received a qualified supervisor for two master students and the project manager received further pedagogic education in SLU. Both parties received a joint research project and are still applying for new projects together, and also expanding their networks.

Planned approach and implementation

1. Project leader became co-supervisor for two master´s thesis work, has developed a robust cheese production protocol. 2. Project leader took a pedagogy course at SLU, gained more opportunity to develop in the future career. 3. Project leader with SLU received a Formas project on evaluation of field beans protein coagulation, it is an important first step for cheese production. Knowledge will also help to understand how to produce cheeses from other vegetarian raw materials 4. We have involved cheese-produced companies in applications that we wait for answers for.