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Cooperative Hemp - Development of a hemp-based dairy product involving the value chain
The aim of the project is to integrate hemp cultivation more strongly into Lower Saxony's arable farming. By processing and production feed and food from hemp in the dairy sector and using side streams from hemp production, the value chain shall be increased and an alternative source of income is to be shown to farmers. To this end, it is investigated how known dairy processes can be used or supplemented to produce high-quality and tasty cheese and dairy products from hemp protein. Therefore, it is analyzed whether hemp proteins can be thickened and pressed by fermentation or, analogous to tofu production, by adding coagulants. Comparable to cheese production, "curd" and "whey" shall be produced in this way. In addition, it will be investigated whether the use of mild pasteurisation processes such as pulsed electric fields (PEF) and high-pressure pasteurisation (HPP) has an influence on the taste, appearance and shelf life of the products compared to conventional thermal processes.
Results and the Final report will be found here, as soon as the project is completed.
Rural development 2014-2020 for Operational Groups (in the sense of Art 56 of Reg.1305/2013)
DIL Deutsches Institut für Lebensmitteltechnik e.V.
Prof.-von-Klitzing-Straße 7
49610 Quakenbrück
Phone: 05431/183344
Email: m.baune@dil-ev.de
2021
ongoing
404,339
DE94E
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