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Comment on Real milk proteins, no cows: Engineered bacteria pave the way for vegan cheese and yogurt

teft@lemmy.world ⁨1⁩ ⁨month⁩ ago

You can replace it with other cultures. Anything that can convert a sugar into lactic acid and you could use a milk that lacked lactose to make normal cheese. Or you can make a cheese with out the lactic acid. It will just taste a bit different.

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Fiivemacs@lemmy.ca ⁨1⁩ ⁨month⁩ ago
as someone who loves cheese way too much, lactose free cheese has something off about it. it’s just not cheese. not saying it’s bad, but it just ain’t cheese.

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- rbos@lemmy.ca ⁨1⁩ ⁨month⁩ ago
  Lactose has a specific mouthfeel in beers, so I buy it would change cheeses dramatically.
  
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  - buffing_lecturer@leminal.space ⁨1⁩ ⁨month⁩ ago
    Beer has lactose? TIL
    
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    rbos@lemmy.ca ⁨1⁩ ⁨month⁩ ago
    Sometimes! Lactose is not easily fermentable, so it leaves residual sugars and a unique silky feel. Mostly in darker beers, like milk stouts or chocolate porters.
    
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    acockworkorange@mander.xyz ⁨1⁩ ⁨month⁩ ago
    And what you absolutely don’t want in beer is lactose fermenting bacteria. It gives it a cleaning rag stench.
    
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- zergtoshi@lemmy.world ⁨1⁩ ⁨month⁩ ago
  If the cheese aged for enough time, it’s getting practically lactose in the process.
  
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