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<p>Growing consumer interest in health-oriented and sustainable food choices has intensified the search for nutrient-dense plant-based dairy alternatives. This study focused on the development and systematic characterization of a novel milk substitute and spreadable cheese analog derived from hemp seeds (<i>Cannabis sativa L.</i>), a sustainable raw material containing 30.41% oil and 24.09% protein. Initially, four milk substitutes were formulated using two concentrations (1:5 and 1:10 w/v) and two liquid phases (drinking water and mineral water). Samples prepared at a 1:5 ratio exhibited the highest viscosity values, ranging from 7.11 to 9.99 mPa.s, and demonstrated typical non-Newtonian shear-thinning behavior. Based on rheological stability and sensory acceptance, the 1:5 formulations were selected for developing spreadable cheese analogs. The cheese analog produced with mineral water (SCA2) exhibited a superior mineral profile, particularly in sodium (2267.73&#xa0;mg/L), potassium (3089.91&#xa0;mg/L), and calcium (1155.10&#xa0;mg/L), while effectively reducing the ‘oily mouthfeel’ characteristic of plant-based matrices. Conversely, the analog made with drinking water (SCA1) demonstrated higher total phenolic content (6.66&#xa0;mg GAE/mL) and antioxidant activity (~ 40% inhibition), as mineral interactions in the SCA2 matrix led to phenolic-metal complexation. Volatile profiling via GC-MS identified 30 aromatic compounds, where the synergistic effect of δ-octalactone and 2-heptanone contributed to a creamy, cheese-like flavor profile. Dynamic oscillatory rheology confirmed solid-like behavior (G’&gt; G’’) for all analogs, with mineral fortification in SCA2 strengthening the protein network. These findings demonstrate that hemp seeds are highly functional for sustainable dairy alternatives, with the choice of processing water serving as a key determinant in modulating bioactive stability, rheological integrity, and sensory appeal.</p>

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Systematic evaluation of hemp-based dairy alternatives: how processing water shapes the quality of milk and the characteristics of developed cheese analogs

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月1日

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  • Tugba Tavmaşat,
  • Meryem Göksel Saraç

摘要

Growing consumer interest in health-oriented and sustainable food choices has intensified the search for nutrient-dense plant-based dairy alternatives. This study focused on the development and systematic characterization of a novel milk substitute and spreadable cheese analog derived from hemp seeds (Cannabis sativa L.), a sustainable raw material containing 30.41% oil and 24.09% protein. Initially, four milk substitutes were formulated using two concentrations (1:5 and 1:10 w/v) and two liquid phases (drinking water and mineral water). Samples prepared at a 1:5 ratio exhibited the highest viscosity values, ranging from 7.11 to 9.99 mPa.s, and demonstrated typical non-Newtonian shear-thinning behavior. Based on rheological stability and sensory acceptance, the 1:5 formulations were selected for developing spreadable cheese analogs. The cheese analog produced with mineral water (SCA2) exhibited a superior mineral profile, particularly in sodium (2267.73 mg/L), potassium (3089.91 mg/L), and calcium (1155.10 mg/L), while effectively reducing the ‘oily mouthfeel’ characteristic of plant-based matrices. Conversely, the analog made with drinking water (SCA1) demonstrated higher total phenolic content (6.66 mg GAE/mL) and antioxidant activity (~ 40% inhibition), as mineral interactions in the SCA2 matrix led to phenolic-metal complexation. Volatile profiling via GC-MS identified 30 aromatic compounds, where the synergistic effect of δ-octalactone and 2-heptanone contributed to a creamy, cheese-like flavor profile. Dynamic oscillatory rheology confirmed solid-like behavior (G’> G’’) for all analogs, with mineral fortification in SCA2 strengthening the protein network. These findings demonstrate that hemp seeds are highly functional for sustainable dairy alternatives, with the choice of processing water serving as a key determinant in modulating bioactive stability, rheological integrity, and sensory appeal.