Cheese From Peas: Researchers Take a First Step Toward Mimicking the Real Thing

Takeaways:

• Researchers have developed a fermentable substrate made of yellow peas that could bring us closer to the texture of real cheese.
• Through a series of combinations, they were able to transform pea protein into a successfully-gelling substance.
• They found that they could keep the mixture stable for at least seven hours, allowing a decent amount of fermentation by the bacteria.

Click here to view the original web page at Cheese from peas: Researchers take a first step toward mimicking the real thing