Swedish scientist Marite Cardenas from the University of Malmo intends to create a vegetable protein that mimics the casein in milk, which is required in the traditional milk cheese production process..

Professor and researcher Marite Cardenas from the University of Malmo in Sweden explores the possibilities of a vegan cheese making process that mimics milk cheese. Her goal is to develop a vegetable protein that mimics milk proteins such as casein, which is essential for traditional cheese making..

During the cheese making process, bacteria or enzymes react with proteins in milk to form curd, which is used as a base for cheese.. The process is complicated without certain proteins, Cardenas says..

Cardenas told Dairy Reporter: “There are many dairy products, which of course are made from milk. Creating an analogue that mimics milk is not easy. The idea is to figure out how to simulate milk so that we can produce plant-based " The vegan dairy products currently in existence do not actually mimic the production of milk cheese.; the process of their creation looks completely different, because there is a great technological limitation "

Cardenas will use his knowledge and experience as a physicist and chemist to create milk from plant proteins. She also plans to enrich the milk she creates with vitamins and minerals so that they remain in the cheese and be absorbed by the body..

The project is funded by a grant from the pharmaceutical company Nova Nordisk for projects aimed at improving people's lives through better health, education and the development of a sustainable society..

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