Rice-based cheese? Study points to possibility for new rice markets
Peer-Reviewed Publication
Updates every hour. Last Updated: 12-Jun-2026 00:15 ET (12-Jun-2026 04:15 GMT/UTC)
A variety of proteins extracted from rice milling byproducts were shown to provide different qualities desired in plant-based cheesemaking, including firm texture and meltability. Mahfuzur Rahman, a food scientist and grain processing engineer with the Arkansas Agricultural Experiment Station, and graduate student Ruslan Mehadi Galib published their results in the journal Future Foods under the title "Three shads of plant protein from a single rice cultivar: Insights into subunit profiles, molecular structures, functional and nutritional properties, and cheesemaking performance."
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