WO2024246250A1

WO2024246250A1 - A sliceable hybrid cheese and method of preparing thereof

Info

Publication number: WO2024246250A1
Application number: PCT/EP2024/064971
Authority: WO
Inventors: Paul CORNILLON; Camilla Prütz FREDERIKSEN
Original assignee: Planetdairy Aps; Københavns Universitet
Priority date: 2023-05-31
Filing date: 2024-05-31
Publication date: 2024-12-05

Abstract

A hybrid cheese which comprising plant protein, plant fat and/or plant oil, and a first and a second natural cheese. Wherein the second natural cheese is a semi-hard or hard cheese and wherein the first cheese and the second cheese are different. Further, the invention relates to a method of producing said hybrid cheese.

Description

A SLICEABLE HYBRID CHEESE AND METHOD OF PREPARING THEREOF Field of the invention The present invention relates to a hybrid cheese, comprising plant protein, plant fat or oil, and a first and a second natural cheese, wherein the second natural cheese is a semi-hard or hard cheese, wherein the first cheese and the second cheese are differ- ent. Further, the invention relates to a method of producing said hybrid cheese. Background of the invention Dairy based products, like cheese, are known to be a nutritious source of protein and fat, all the while having a considerable carbon footprint for each unit produced. This is due to the nature of dairy products being based on milk, often cow milk, produced through animal husbandry which demands large amounts of resources e.g., in the form of fodder, and emits large amounts of methane from the animals. Thus, it is the production and supply of the raw materials for the production of cheese that substan- tially contributes to the large carbon footprint of cheese and other dairy based prod- ucts. Plant material, like plant fats or oils and proteins, is on the other hand known to have a significantly lower carbon footprint than dairy. Retaining the taste and functional characteristics like nutrition and texture of a fully dairy based cheese has been a challenge when incorporating plant material into a cheese product. Specifically, the texture and hardness of a cheese is dramatically affected when incorporating plant material. It would therefore be desirable to provide a cheese substitute or hybrid cheese comprising a substantial plant portion to decrease the overall carbon footprint and the environmental impact of the finished cheese product while maintaining the nutri- tious features, taste and sliceable texture of an exclusively dairy based cheese. There have been several attempts to incorporate plant material into a cheese to form a combined plant and cheese product. For instance, pizza toppings that com- bine regular mozzarella and palm oil may be found in some markets. US2006/0198938A1 discloses a method for producing processed cheese with soy protein that resembles a dairy based processed cheese. By using dry particulate soy protein in a hydrolysed form, the method avoids issues associated with aqueous emulsions, soy oils, and soymilk. The molecular weight and hydrolyzation of the soy protein affects the texture of the finished cheese product. A further drawback of this method is that it requires extensive processing and analysis of the soy protein to achieve the required characteristics of hydrolyzation and molecular weight of the soy protein to arrive at the desired texture of the end-product. Further, the cheese mix of US2006/0198938A1 has restrictive requirements for water activity levels during pro- duction. US2022/0272995 A1 discloses a method for manufacturing a food product comprising matter of dairy origin and matter of plant origin. US4080477 discloses a method for making a processed cheese-like product in- cluding one or more soy cheeses as a part or the major ingredient. US6893674 discloses a method to produce a processed cheese product con- taining significant levels of soy protein. There is a need for an improved cheese product with a substantial plant por- tion that retains the nutritional, taste and textural features of dairy based cheese to reduce the carbon footprint of the end product whilst remaining desirable for con- sumers. Summary of the invention The invention solves the above-mentioned problems in a first aspect of the invention by providing a hybrid cheese, comprising plant protein, plant fat and/or plant oil, and a first and a second natural cheese, wherein the second natural cheese is a semi-hard or hard cheese, wherein the first cheese and the second cheese are different. By providing a combination of two natural cheeses with such characteristics that when mixed with the rest of the ingredients, the present invention achieves a unique combination which accomplishes a hybrid cheese with a sliceable texture and the taste and nutritional content of an exclusively dairy based cheese. It is to be un- derstood that when the term natural cheeses is used, there is referred to the first and the second natural cheeses. The first and the second cheeses may be different in any characteristic that may be involved in characterising cheeses, but the first and second cheeses are preferably different with respect to hardness and/or the type of cheese. In one embodiment of the invention, the plant protein is selected from a group consisting of soy, wheat, barley, chickpea, fava beans (Vicia faba), lupin, hemp and pea, preferably pea or fava beans, more preferably wherein the plant protein is an isolated pea protein or an isolated fava bean protein, even more preferred wherein the plant protein is pea protein isolate (PPI) or fava protein isolate. The plant protein may be an isolated plant protein, e.g. isolated pea protein or isolated fava bean protein. In the present context, an isolated plant protein means a fraction prepared from the respective plant having at least 40% protein. The isolated plant protein may for example be a protein concentrate, e.g. a plant protein concen- trate such as a pea protein concentrate or a fava bean protein concentrate, containing approximately 40-70% protein content or the isolated plant protein may preferably be a plant protein isolate containing 60-90% protein content to maximise the protein content. In the context of isolated plant proteins, the percentage of protein means a percentage by weight, i.e. wt%. The addition of plant protein provides a sustainable source of protein with a low carbon footprint source. The addition of a plant protein from certain plant pro- tein sources provides a protein which substitutes dairy protein with a more environ- mentally sustainable option of protein. It has surprisingly been found that plant pro- tein from certain plant protein sources contributes to the texture and hardness of the hybrid cheese and thereby aiding in providing a sliceable texture. Plant protein se- lected from legumes have been shown to provide a more firm and sliceable texture. Among legumes have pea and fava beans been shown to especially contribute to the texture and hardness, and therefore by extension, to the sliceability of the hybrid cheese. Without wishing to be bound by any theory, it is believed that these proteins have a very balanced amino acid profile and are extremely functional in their ability to be processed, e.g. in emulsification, solubilization, structure-forming steps. They can be included easily in a matrix to form a homogeneous mixture that can build tex- ture depending on the composition of the mix. In preferred embodiments is the texture further improved with the addition of isolated pea protein or isolated fava bean protein, and even further improved with the addition of pea protein isolate or fava bean protein isolate. Fava bean as a plant protein source has shown to be the most preferred plant protein source and improves the texture of the hybrid cheese the most compared to other legumes. In one embod- iment is fava bean the most preferred plant protein source. The plant protein may be present in an amount in a range from 3-12 wt.%, preferably from 4-10 wt.%, more preferably from 4-8 wt.%, based on the weight of the hybrid cheese. The plant protein may preferably be from legumes and more preferably from pea. Pea protein may be preferred in some embodiments due to the high nutritional score, determined from the DIAAS (Digestible Indispensable Amino Acid Score) method. Soy protein may be preferred in some embodiments since soy protein has the highest nutritional score from a plant origin, but also has allergenic potential which may make other protein sources desirable alternative. In another embodiment of the invention, the first and the second cheeses are present in substantially equal amounts. The ratio of the two natural cheeses may be chosen freely. For example, the first and the second cheeses may each be present in an amount in a range from 5-20 wt%, preferably 7-20 wt%, more preferably 7 – 17 wt%, even more preferably 9–16 wt%, based on the weight of the hybrid cheese. For example, the two natural cheeses may be present in substantially equal amounts, substantially at a 1 to 1 ratio where the first and the second cheeses each are present in an amount in a range from 5-20 wt%, preferably 7-20 wt%, more preferably 7 – 17 wt%, even more preferably 9–16 wt%, based on the weight of the hybrid cheese. The two cheeses may in some embodiments be substantially of a 2/3 to 1/3 ratio, where the first cheese may be the 2/3 fraction and the second cheese may be the 1/3 fraction or vice versa. The ratios of the two natural cheeses are specifically designed, preferably by combining the types and/or hardness of the two cheeses, to provide a hybrid cheese with a sliceable and functional texture while providing a taste and nutritional value of an exclusively dairy based cheese. In one embodiment of the invention, the first natural cheese may be a semi- hard cheese and in another embodiment, the first natural cheese may be selected from a group consisting of Danbo cheese, Samsoe cheese, Fynbo cheese, Havarti cheese, Cheddar cheese, Gouda cheese, Emmentaler cheese or a combination thereof. By using a first natural cheese, the inventors have surprisingly found that it removes the need to use artificial flavour additives to achieve the taste and texture of the hybrid cheese. The first natural cheese is preferably a mature or extra mature cheese. The maturity of the first cheese is a contributing factor in providing a hybrid cheese with a sufficiently developed taste and hardness. In an embodiment of the invention, the second natural cheese is a young semi-hard or young hard cheese, and in a further embodiment the second natural cheese may be selected from a group consisting of Gouda cheese, Emmentaler cheese, Mozzarella cheese, Comté cheese, Gruyère cheese, Maasdammer cheese, Swiss cheese or a combination thereof. The second natural cheese is, among other contributing factors, substan- tially adding to the texture of the hybrid cheese which in combination with the first natural cheese increases the hardness and smoothness of hybrid cheese and thereby contributes to arriving at the sliceable texture of the hybrid cheese, along with nutri- tional and taste properties of an exclusively dairy based cheese. In some embodiments the second natural cheese may be a yellow semi-hard cheese or a yellow hard cheese. It is to be understood that when referring to a yellow cheese there is being referred to a cheese that is yellow and generally is hard or semi- hard. The addition of yellow cheese is contributing to maintaining a yellow colour of the hybrid cheese. In some embodiments the second natural cheese may be Gouda cheese, Emmentaler cheese, Mozzarella cheese or a combination thereof, preferably Gouda cheese, Mozzarella cheese or a combination thereof. In one embodiment of the invention, the hybrid cheese further comprises an emulsifying salt, wherein the emulsifying salt is selected from a group consisting of sodium polyphosphate, disodium phosphate, sodium citrate, sodium phosphate or a combination thereof. The emulsifying salt enables the melting of the first and second natural cheeses, i.e., the denaturing of the dairy protein network, and the further association of that network with the additional added plant proteins. The result is a smooth tex- ture of the hybrid cheese without phase separation. In another preferred embodiment, the emulsifying salt may be sodium pol- yphosphate, disodium phosphate, sodium phosphate or a combination thereof. In a more preferred embodiment the emulsifying salt may be sodium polyphosphate. The emulsifying salt may be present in an amount in a range from 0.5-3 wt.%, preferably from 1-3 wt.%, more preferably from 1.5-3 wt.%, even more preferably 1.5- 2.5 wt.%, based on the weight of the hybrid cheese. In one embodiment of the invention, the plant fat and/or plant oil is selected from a group consisting of coconut, rapeseed, shea, palm or a combination thereof. The plant fat and/or plant oil may be both a solid fat or a liquid oil at room temperature depending on the amount of saturated fat in the plant fat and/or plant oil . Preferably the plant fat and/or plant oil will be a solid at room temperature since this has shown to improve the sliceable texture of the finished hybrid cheese product the most. The addition of plant fat and/or plant oil to the hybrid cheeses increases the total plant portion of the hybrid cheese by substituting dairy based fat, like butter, cream or other types of milk fat. Utilizing plant fat and/or plant oil thus decreases the total fat content of the finished hybrid cheese product, compared to using dairy based fat, whilst retaining a sliceable and smooth texture. In another embodiment, wherein the plant fat and/or plant oil is coconut fat combined with a plant fat or oil selected from a group consisting of rapeseed, shea, palm or a combination thereof. Due to the high level of unsaturated fat in coconut plant fat and/or plant oil compared to plant fat and/or plant oil from rapeseed, shea and palm, the plant fat and/or plant oil from the coconut will be in solid state at room temperature (20-25°C) and below. The addition of coconut plant fat and/or plant oil therefore contributes to the hardness of the hybrid cheese by contributing to providing a more firm texture of the finished hybrid cheese product. In one embodiment, the total amount of plant fat and/or oil may be in a range from 5-20 wt.%, preferably from 8-18 wt.%, more preferably 9-16 wt.%, based on the weight of the hybrid cheese. In a further embodiment of the invention, the hybrid cheese further com- prises a cheese powder, wherein the cheese powder is selected from a group consist- ing of Danbo cheese powder, Samsoe cheese powder, Fynbo cheese powder, Gouda cheese powder, Mountain cheese powder, generic mild cheese-flavoured powder or a combination thereof. Cheese powder adds to the flavour of the type of cheese the cheese powder was made from, and adds to the hardness of the texture of the hybrid cheese. In an embodiment, the total amount of cheese powder may be in a range from 5-15 wt.%, preferably from 6-13 wt.%, more preferably 6-11 wt.%, based on the weight of the hybrid cheese. In one embodiment, the hybrid cheese further comprises a weak acid, wherein the weak acid is selected from a group consisting of Lactic Acid, Citric Acid, Acetic Acid, Tartaric Acid or a combination thereof, preferably lactic acid. The pres- ence of a weak acid in the hybrid cheese contributes to the development of acidity in the hybrid cheese, thus controlling pH and contributing to an acidic taste in the fin- ished hybrid cheese product. The weak acid may be present in an amount in a range from 0.03-0.20 wt.%, preferably 0.06-0.16 wt.%, more preferably 0.08-0.14 wt.%, based on the weight of the hybrid cheese. In another embodiment of the invention, the hybrid cheese further com- prises a dairy protein powder, wherein the dairy protein is selected from a group consisting of rennet casein powder, skim milk powder or a combination thereof. Addition of a dairy protein powder provides an increased protein content of the finished hybrid cheese product without adding more natural cheese, which would consequently also increase the fat and water content. By adding a dairy protein pow- der, the hybrid cheese may be provided with additional protein without affecting the texture or fat content. In one embodiment, the total amount of dairy protein powder may be in a range from 2-10 wt.%, preferably from 4-8 wt.%, more preferably 5-7 wt.%, based on the weight of the hybrid cheese. In one embodiment of the invention, the total amount of plant protein and plant fat and/or plant oil may be in a range from 10 to 25 wt.%, based on the weight of the hybrid cheese. In a preferred embodiment the total amount of plant protein and plant fat and/or plant oil may be in a range from 13 to 23 wt.%, based on the weight of the hybrid cheese. In a more preferred embodiment, the total amount of plant protein and plant fat and/or plant oil may be in a range from 15 to 21 wt.%, based on the weight of the hybrid cheese. In a specific embodiment, the hybrid cheese comprises isolated pea protein, coconut oil and rapeseed oil. In another specific embodiment the hybrid cheese comprises isolated fava bean protein, coconut oil and rapeseed oil. In a specific embodiment the hybrid cheese comprises isolated pea protein, coconut oil and rapeseed oil where the total amount of plant protein and plant fat and/or plant oil is in a range from 10 to 25 wt.%. In another specific embodiment, the hybrid cheese comprises isolated pea protein, coconut oil and rapeseed oil where the total amount of plant protein and plant fat and/or plant oil is in a range from 13 to 23 wt.%. In another specific embodiment, the hybrid cheese comprises isolated pea protein, coconut oil and rapeseed oil where the total amount of plant protein and plant fat and/or plant oil is in a range from 15 to 21 wt.%. In another specific embodiment, the hybrid cheese comprises isolated pea protein, coconut oil and rapeseed oil where the total amount of plant protein and plant fat and/or plant oil is 19 wt.%. In a specific embodiment, the hybrid cheese comprises isolated fava bean protein, coconut oil and rapeseed oil where the total amount of plant protein and plant fat and/or plant oil is in a range from 10 to 25 wt.%. In another specific embodiment, the hybrid cheese comprises isolated fava bean protein, coconut oil and rapeseed oil where the total amount of plant protein and plant fat and/or plant oil is in a range from 13 to 23 wt.%. In another specific embodiment, the hybrid cheese comprises isolated fava bean protein, coconut oil and rapeseed oil where the total amount of plant protein and plant fat and/or plant oil is in a range from 15 to 21 wt.%. In another specific embodiment, the hybrid cheese comprises isolated fava bean protein, coconut oil and rapeseed oil where the total amount of plant protein and plant fat and/or plant oil is 19 wt.%. In a specific embodiment, the hybrid cheese comprises where the first nat- ural cheese is a semi-hard cheese and the second natural cheese is a hard cheese. In another specific embodiment, the hybrid cheese comprises where the first natural cheese is a semi-hard cheese and the second natural cheese is a semi- hard cheese. In another specific embodiment, the hybrid cheese comprises where the first natural cheese is a Danbo and the second natural cheese is a Gouda. In another specific embodiment, the hybrid cheese comprises where the first natural cheese is a Samsoe and the second natural cheese is a Mozzarella. In a specific embodiment, the hybrid cheese comprises isolated pea protein and where the first natural cheese is a semi-hard cheese and the second natural cheese is a hard cheese. In a specific embodiment, the hybrid cheese comprises isolated pea protein and where the first natural cheese is a semi-hard cheese and the second natural cheese is a semi-hard cheese. In another specific embodiment, the hybrid cheese comprises isolated fava bean protein and where the first natural cheese is a semi-hard cheese and the second natural cheese is a hard cheese. In another specific embodiment, the hybrid cheese comprises isolated fava bean protein and where the first natural cheese is a semi-hard cheese and the second natural cheese is a semi-hard cheese. In a specific embodiment, the hybrid cheese comprises isolated pea protein, coconut oil, rapeseed oil and where the first natural cheese is a semi-hard cheese and the second natural cheese is a semi-hard cheese. In a specific embodiment, the hybrid cheese comprises isolated pea protein, coconut oil, rapeseed oil and where the first natural cheese is a semi-hard cheese and the second natural cheese is a hard cheese. In another specific embodiment, the hybrid cheese comprises isolated fava bean protein, coconut oil, rapeseed oil and where the first natural cheese is a semi- hard cheese and the second natural cheese is a semi-hard cheese. In another specific embodiment, the hybrid cheese comprises isolated fava bean protein, coconut oil, rapeseed oil and where the first natural cheese is a semi- hard cheese and the second natural cheese is a hard cheese. In a specific embodiment, the hybrid cheese comprises isolated pea protein and where the first natural cheese is a Danbo and the second natural cheese is a Gouda. In another specific embodiment, the hybrid cheese comprises isolated fava bean protein and where the first natural cheese is a Danbo and the second natural cheese is a Gouda. In a specific embodiment, the hybrid cheese comprises isolated pea protein, coconut oil, rapeseed oil and where the first natural cheese is a Danbo and the second natural cheese is a Gouda. In another specific embodiment, the hybrid cheese comprises isolated pea protein, coconut oil, rapeseed oil and where the first natural cheese is a Samsoe and the second natural cheese is a Mozzarella. In another specific embodiment, the hybrid cheese comprises isolated fava bean protein, coconut oil, rapeseed oil and where the first natural cheese is a Danbo and the second natural cheese is a Gouda. In another specific embodiment, the hybrid cheese comprises isolated fava bean protein, coconut oil, rapeseed oil and where the first natural cheese is a Samsoe and the second natural cheese is a Mozzarella. A second aspect of the invention solves the above-mentioned problems by a method of preparing a hybrid cheese, comprising plant protein, plant fat and/or plant oil and a first and a second natural cheese, wherein the second natural cheese is a semi-hard or hard cheese, wherein the first cheese and the second cheese are different, the method comprising: a) adding the first and second natural cheeses in a particulate form into a cooking vessel having a mixing device as to provide a cheese base; b) adding one or more plant fat and/or plant oil and water to the cheese base to provide a mixture; c) heating the mixture while rotating the mixing device until the mixture reaches 45-60°C; d) adding plant protein to the mixture; e) optionally, adding cheese powder, starch, emulsifying salt, weak acid and/or any other additives to the mixture at 45-60°C; f) heating the mixture to at least 75°C while mixing to obtain a homogeneous mass; g) solidifying the mass. In the context of the method of preparing a hybrid cheese, a mixer device refers to a device or apparatus used in the process of blending or mixing ingredients during cheese production. A mixer may be defined as a mechanical device or system designed to combine, homogenize, or agitate ingredients involved in the cheese-mak- ing process. For example, a blender with blades or paddles or impellers or any other means in a vessel responsible for mixing, stirring, agitating, or blending the ingredi- ents together. The first and the second natural cheeses may be in any form or size. In one embodiment the first and second natural cheeses may be in a cube or shredded form. For example, the first and second natural cheeses may be in 1x1x1 cm cubes, added into a cooking vessel having a mixing device to provide a cheese base. Adding the natural cheeses in cube or shredded forms facilitates easier melting of the natural cheeses. In one embodiment, the method may comprise further adding emulsifying salt, starch and/or other agents to the mixture at 45-60°C in step e). For example, adding on or more of the following: lactic acid, sodium polyphosphate, potassium sorbate and/or beta-carotene. In one embodiment, the method may comprise further adding starch to the mixture at 45-60°C in step e). Addition of starch provides and improved firmness to the texture of the final hybrid cheese product. The added starch may be activated by heating the mixture containing starch to approximately 85°C to provide a safe food product. The starch may be present in an amount in a range 1-10 wt.%, preferably 2- 5 wt.%, more preferably 2.5-4 wt.%, based on the weight of the hybrid cheese. In a specific embodiment, the method comprises: a) adding the natural cheeses into a cooking vessel at 20°C; b) adding plant fat and/or plant oil and water at 20°C; c) heating while mixing at 250-300 revolutions per minute (rpm) until the mixture reaches 50°C; d) adding plant protein and dairy protein powder; e) adding cheese powder and a weak acid to the mixture at 50°C; f) heating the mixture to 90°C while mixing at 700-900 rpm; g) mixing for 1-2 minutes at 700-900 rpm; h) optionally, stopping the mixing and pouring the mixture into moulds; i) placing the mixture in a cooled environment for storage at 4°C. The method is specifically designed to incorporate dairy and plant based fractions at specific times and temperatures, thus providing hybrid cheese with a sliceable texture and the taste and nutritional value of an exclusively dairy based cheese. In one embodiment of the invention, the plant protein is pea protein, and the method further comprises the step after step d) in the specific embodiment, the following step is: mixing the mixture at 250-300 rpm for 20 minutes at 50°C. In this way the pea protein is hydrated in such a way as to produce a reduced beany flavour of the hybrid cheese. In another embodiment of the invention, the plant protein is fava bean pro- tein, and the method may further comprise the step after step d) in the specific em- bodiment, the following step is: mixing the mixture at 250-300 rpm for 20 minutes at 50°C. Hydrating a plant protein involves the absorption of water molecules into its structure, causing it to swell and eventually dissolve. As water penetrates the protein, it disrupts molecular bonds, leading to changes in texture and mouthfeel. This can affect taste by altering the protein's ability to release flavor compounds and by influ- encing the overall sensory experience, such as smoothness or tenderness. Detailed description of the invention Type of cheese An important property of the present invention is the type of cheese used as the first and second cheeses to generate the texture necessary for providing a sliceable cheese product. A type of cheese refers to a specific and clearly defined category or classifi- cation of cheese that encompasses a set of predetermined characteristics and attributes as defined by the international dairy federation (for example in IDF Fact- sheet 18/202). These characteristics include, but are not limited to, texture, flavour profile, colour, moisture content, aging process, geographical origin, and ingredients used. Types of cheeses suitable to practice the present invention include any type of cheese which has a defined name and classification. Especially preferred types of cheese for use in the current invention include Danbo cheese, Samsoe cheese, Fynbo cheese, Havarti cheese, Cheddar cheese, Gouda cheese, Emmentaler cheese, Mozza- rella cheese, Comté cheese, Gruyère cheese, Maasdammer cheese, Swiss cheese or a combination thereof. Cheese inclusions A cheese, whether a natural cheese or a hybrid cheese, may contain inclusions, and in general, an “inclusion” is considered to be a particle of non-cheese material sur- rounded by the cheese material. In the context of the present disclosure, an inclusion in a cheese is generally not considered in the determination of the mass of the cheese. Thus, the hybrid cheese may contain inclusions, and the inclusions may be contained in any amount. However, in an example, the hybrid cheese contains inclusions, and the material making up the inclusions may be included as part of the mass of the hy- brid cheese. For example, the hybrid cheese may contain inclusions, and the inclu- sions may be present at up to 2%w/w of the mass of the hybrid cheese. Relevant in- clusions are spices, e.g. seeds of spices such as seeds of caraway, fennel, cumin, and others, or parts, e.g. dried flakes, of flavouring plants, e.g. chili. Natural cheese Natural cheese in the context of the present invention is a dairy based cheese that is produced generally without addition, e.g the inclusion, of a plant material as defined by the CODEX Alimentarius. Natural cheese is derived from milk or dairy derivatives, without the addition of plant-based ingredients or extracts. However, it is also con- templated in the present invention that a natural cheese may contain plant compo- nents to add taste or colour. A natural cheese may thus be derived solely from milk or dairy derivatives, or may be derived from milk or dairy derivatives with an amount of plant inclusions, such as for example cumin or chili flakes, formulated into the natural cheese to add flavor. For example, a natural cheese may comprise up to 2 wt.% of a plant component. The production process may involve the application of microbial cultures, coagulating agents, and salt, adhering to traditional and non-synthetic meth- ods. By excluding plant materials, natural cheese retains the inherent characteristics and qualities of dairy based cheese, ensuring its authenticity and distinctiveness. The types of cheese suitable for use in the current invention as defined above, are all nat- ural cheeses in the context of the invention. Hybrid cheese A Hybrid cheese of the present invention is a distinct type of cheese that is produced through a combination of dairy and plant-based ingredients, especially considering combining proteins and fats from plant and dairy sources. Hybrid cheese is character- ized by the inclusion of both dairy-derived components, such as milk, dairy derivatives or natural cheeses, and plant-based materials such as plant fats and/or plant oils and plant protein. The resulting hybrid cheese product of the present invention exhibits a unique composition, combining the inherent qualities of dairy and plant-based ingre- dients while retaining a sliceable texture of the cheese product. Cheese hardness Cheese hardness refers to the hardness of both hybrid- and natural cheeses as defined within the context of the present invention. Cheese hardness is thus defined as a measurable attribute indicating the firmness or texture of a cheese product, deter- mined using the Moisture in Fat Free Basis (MFFB) standard as defined by (EC) Deci- sion of December 18th 1996 (European commission, 1997). Cheese hardness is quan- titatively assessed by measuring the resistance of the cheese to deformation under specific testing conditions, taking into account the moisture content of the cheese on a fat-free basis. The MFFB standard ensures a consistent and reliable method for eval- uating cheese hardness across different cheese types and manufacturing processes. In the context of the current invention will all referencing of hardness of a cheese be referring to hardness as defined by the MFFB standard. According to the MFFB in percentage, hardness of a cheese can be designated by the following equation: weight of water content MFFB = X 100 (total weight — weight of fat content) According to the MFFB in percentage, hardness of a cheese can be designated as fol- lows: Soft cheese : cheese in which the MFFB is not less than 68% . Semi-soft cheese: cheese in which the MFFB is not less than 62% and less than 68%. Semi-hard cheese: cheese in which the MFFB is not less than 55% and less than 62%. Hard cheese: cheese in which the MFFB is not less than 47% and less than 55%. Extra hard cheese: cheese in which the MFFB is in general less than 47%. In the present context, the second cheese is a hard or semi-hard cheese. For example, the second cheese may be any hard or semi-hard cheese. The first cheese may be any cheese. For example, the first cheese may be soft, semi-soft, semi-hard, hard or extra hard cheese. For example, the first cheese may be a semi-hard cheese, e.g., Danbo cheese, and the second cheese may be a hard cheese, e.g. a Gouda cheese. According to the MFFB in percentage, hardness of a cheese can be designated as in the table below: MFFB % Designation < 47 Extra hard 47-55 Hard 55-62 Semi-hard 62-68 Semi-soft > 68 Soft Whether a cheese is a young cheese or a mature cheese may also have an effect on the hardness of the cheese as well as the intensity of the taste of the specific type of cheese. A young cheese is matured from a few weeks (typically between 0-8 weeks) to a few months (depending on the nature of the cheese). A mature cheese ages for longer and in general gets harder due to moisture loss as described in table above. Plant protein and plant fat and/or plant oil Plant fat or oil and plant protein refer to specific components derived from plant- based sources and incorporated into the hybrid cheese formulation. Plant fat in the hybrid cheese context denotes the lipid fraction which may be extracted from various plant materials, such as seeds, nuts, fruits or vegetables through processes such as pressing, solvent extraction, or mechanical extraction. These plant-based fats or oils are utilized as an alternative or in combination with dairy fats to achieve the specific texture, flavour and nutritional characteristics of the hybrid cheese. Similarly, plant protein in the hybrid cheese refers to the proteinaceous sub- stances obtained from plant sources, which may include legumes, grains, seeds and vegetables. These plant proteins are incorporated into the cheese formulation along- side traditional dairy proteins, providing unique functional properties and contrib- uting to the overall protein content of the hybrid cheese. The utilization of plant fat and/or plant oil and plant protein in a hybrid cheese formulation allows for the creation of innovative cheese varieties that incorporate both dairy and plant-based ingredients. Any resulting hybrid cheese within the context of this invention may thus com- prise a plant portion and a dairy portion. The plant portion being defined by the total amount of plant protein and plant fat and/or plant oil, based on the weight of the hybrid cheese. The dairy portion being defined as the total amount of natural cheese, cheese pow- der, dairy protein powder and lactic acid. Other agents from both plant and/or dairy sources may be introduced to the hybrid cheese in addition to the plant portion and the dairy portion. For example, emulsifying salts, colourants, e.g. beta-carotene. Other agents include starch, water, salt, preservatives e.g., potassium sorbate, or weak acids. Emulsifying salt Emulsifying salts refer to specific compounds that may be employed in the production of the hybrid cheese formulation. Emulsifying salts are carefully selected substances that possess emulsifying properties, enabling the stabilization and homogenization of the cheese matrix by, among other things, facilitating the dispersion and interaction of fat and water phases. These emulsifying salts function by promoting the formation and maintenance of a stable emulsion within the hybrid cheese. They aid in improving texture, melting properties, and overall sensory characteristics of the cheese. Emulsi- fying salts contribute to the smoothness and consistency of the hybrid cheese, en- hancing its functionality and palatability. The incorporation of emulsifying salts in the hybrid cheese formulation further enables the combination of dairy and plant-based ingredients, such as proteins, en- suring proper emulsification and interaction between the different components.

Dairy protein powder refers to a specific ingredient that may be utilized in the pro- duction of the hybrid cheese formulation. Dairy protein powder is derived from dairy sources, such as milk or whey, and is obtained through processes like filtration, con- centration, and drying, resulting in a powdered form that retains the protein content. For example the dairy protein powder may be derived from milk, e.g. skimmed milk, or whey. The dairy protein powder serves as a concentrated source of proteins derived from dairy, providing functional and nutritional benefits to the hybrid cheese. It con- tributes to the overall protein content of the cheese while delivering essential amino acids and desirable textural properties. The dairy protein powder enhances the struc- ture, viscosity, and meltability of the hybrid cheese, influencing its texture, elasticity, and mouthfeel. The inclusion of dairy protein powder in the hybrid cheese formulation allows for the incorporation of concentrated dairy proteins, alongside other ingredients, in- cluding plant-based components, to create a unique cheese product. Cheese powder Cheese powder refers to a specific ingredient utilized in the production of the hybrid cheese formulation. Cheese powder is typically obtained by converting cheese into a dehydrated form, typically through processes like spray drying or roller drying, result- ing in a powdered product with concentrated cheese flavour and attributes. In the present context, a cheese powder may also be referred to as a dehydrated cheese e.g. a dehydrated cheese powder. The cheese powder serves as a flavouring and functional ingredient in the hy- brid cheese. It imparts the distinct taste, aroma, and characteristics of cheese to the final product. The cheese powder also contributes to the overall texture, mouthfeel, and appearance of the hybrid cheese, enhancing its sensory qualities. The incorporation of cheese powder in the hybrid cheese formulation allows for the concentrated presence of cheese flavours and cheese attributes, alongside other in- gredients such as dairy and plant-based components, to create a unique cheese prod- uct. Examples The following examples further illustrate the present invention, but the present in- vention is not limited thereto. In the following embodiments, the experimental meth- ods without specific conditions, can be carried out by conventional conditions or the conditions recommended by manufacturers. Example 1: Danbo-inspired sliceable hybrid cheese based on matured Danbo cheese Formulation: Ingredients Amount wt.% Water 38.50 Mature Danbo cheese 14.23 Gouda 14.23 Cheese powder 9.47 Coconut fat 7.97 Pea Protein Isolate 5.69 Rennet casein 5.69 Emulsifying salt 1.90 Salt 0.57 Rapeseed oil 1.52 Lactic acid 0.12 Beta carotene 0.11 Example 2: Danbo-inspired sliceable hybrid cheese based on Samsoe cheese Formulation: Ingredients Amount wt.% Water 41.38 Coconut fat 11.70 Samsoe cheese, shredded 10.00 Mozzarella cheese 10.00 Danbo cheese powder 7.50 Pea Protein Isolates 5.70 Rennet casein 5.70 Starch 3.00 Rapeseed fat 2.19 Emulsifying salt 1.90 Salt 0.60 Lactic acid 0.12 Beta-carotene 0.11 Potassium sorbate 0.10 Example 3: Danbo-inspired sliceable hybrid cheese based on Samsoe cheese with both pea- and fava bean protein isolates Formulation: Ingredients Amount wt.% Water 37.59 M_{ozzarella 40+} ^15.00 S_amsoe ^15.00 C_{oconut oil} ^11.00 S_tarch ^8.00 P_{ea protein isolate} ^3.00 F_{ava bean isolate} ^3.00 R_{ennet casein} ^2.60 R_{apeseed oil} ^2.00 E_{mulsifying salt} ^2.00 S_alt ^0.60 B_eta-carotene ^0.11 L_{actic acid} ^0.10 Example 4: Danbo-inspired sliceable hybrid cheese based on Samsoe cheese with pea protein isolate Formulation: Ingredients Amount wt.% Water 37.59 M_{ozzarella 40+} ^15.00 S_amsoe ^15.00 C_{oconut oil} ^11.00 S_tarch ^8.00 _{Fava bean isolate} ^6.00 R_{ennet casein} ^2.60 R_{apeseed oil} ^2.00 E_{mulsifying salt} ^2.00 S_alt ^0.60 B_eta-carotene ^0.11 L_{actic acid} ^0.10 Example 5: Danbo-inspired sliceable hybrid cheese based on Samsoe cheese with fava bean protein isolate Formulation: Ingredients Amount wt.% W_ater ^37.59 M_{ozzarella 40+} ^15.00 S_amsoe ^15.00 C_{oconut oil} ^11.00 S_tarch ^8.00 F_{ava bean isolate} ^6.00 R_{ennet casein} ^2.60 R_{apeseed oil} ^2.00 E_{mulsifying salt} ^2.00 S_alt ^0.60 B_eta-carotene ^0.11 L_{actic acid} ^0.10 Example 6: Scores for texture of a hybrid cheese block made with plant proteins Texture scores associated with the addition of plant protein from two different plant sources were tested by sensory evaluation and scores were reported from a scale of 1-5, with 1 being the lowest texture and 5 being highest. Testing was conducted on hybrid cheese blocks, comprising either fava bean protein isolate or pea protein isolate. The results showcased that a hybrid cheese block comprising fava bean protein isolate scored a relative texture score of approximately 3.5 and a hybrid cheese block com- prising pea protein isolate scored a texture score of approximately 3.0. These data indicate an improved ability of fava bean protein to provide a harder more sliceable texture in a cheese product, compared to pea protein.

Claims

C L A I M S 1. A hybrid cheese, comprising plant protein, plant fat and/or plant oil , and a first and a second natural cheese, wherein the second natural cheese is a semi-hard or hard cheese, wherein the first cheese and the second cheese are different, wherein the plant protein is pea protein or fava bean protein. 2. The hybrid cheese according to claim 1, wherein the plant protein is iso- lated pea protein or isolated fava bean protein. 3. The hybrid cheese according to claim 1 or 2, wherein the plant protein is a pea protein isolate (PPI) or a fava bean protein isolate. 4. The hybrid cheese according to any of the preceding claims, wherein the first natural cheese is a semi-hard cheese. 5. The hybrid cheese according to any preceding claim, wherein the first nat- ural cheese is selected from a group consisting of Danbo cheese, Samsoe cheese, Fynbo cheese, Havarti cheese, Cheddar cheese, Gouda cheese, Emmentaler cheese or a combination thereof. 6. The hybrid cheese according to any preceding claim, wherein the second natural cheese is a young semi-hard or young hard cheese. 7. The hybrid cheese according to any preceding claim, wherein the second natural cheese is selected from a group consisting of Gouda cheese, Emmentaler cheese, Mozzarella cheese, Comté cheese, Gruyère cheese, Maasdammer cheese, Swiss cheese or a combination thereof. 8. The hybrid cheese according to any preceding claim, further comprises an emulsifying salt, wherein the emulsifying salt is selected from a group consisting of sodium polyphosphate, disodium phosphate, sodium citrate, sodium phosphate or a combination thereof. 9. The hybrid cheese according to any preceding claim, wherein the plant fat and/or plant oil is selected from a group consisting of coconut, rapeseed, shea, palm or a combination thereof. 10. The hybrid cheese according to any preceding claim, further comprising a cheese powder, wherein the cheese powder is selected from a group consisting of Danbo cheese powder, Samsoe cheese powder, Fynbo cheese powder, Gouda cheese powder, Mountain cheese powder, generic mild cheese-flavoured powder or a com- bination thereof. 11. The hybrid cheese according to any preceding claim, further comprising a dairy protein powder, wherein the dairy protein is selected from a group consisting of rennet casein powder, skim milk powder or a combination thereof. 12. A hybrid cheese according to any preceding claim, wherein the total amount of plant protein and plant fat and/or plant oil is in a range from 10 to 25 wt%, based on the weight of the hybrid cheese. 13. The hybrid cheese according to any preceding claim, wherein the total amount of plant protein and plant fat and/or plant oil is in a range from 13 to 23 wt%, based on the weight of the hybrid cheese. 14. The hybrid cheese according to any preceding claim, wherein the total amount of plant protein and plant fat and/or plant oil is in a range from 15 to 21 wt%, based on the weight of the hybrid cheese. 15. A method of preparing a hybrid cheese comprising plant protein, plant fat and/or plant oil, and a first and a second natural cheese, wherein the second nat- ural cheese is a semi-hard or hard cheese, wherein the first cheese and the second cheese are different, wherein the plant protein is pea protein or fava bean protein, the method comprising: a) adding the first and second natural cheeses in a particulate form into a cooking vessel having a mixing device as to provide a cheese base; b) adding one or more plant fat and/or plant oil and water to the cheese base to provide a mixture; c) heating the mixture while rotating the mixing device until the mixture reaches a temperature in the range of 45°C to 60°C; d) adding plant protein to the mixture; e) optionally, adding cheese powder, starch, emulsifying salt, weak acid and/or any other additives to the mixture, when the mixture is at a temperature in the range of at 45 to 60°C; f) heating the mixture to at least 75°C while mixing to obtain a homogeneous mass; g) solidifying the mass.