Comment on Real milk proteins, no cows: Engineered bacteria pave the way for vegan cheese and yogurt
teft@lemmy.world 2 months agoYou 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.
Fiivemacs@lemmy.ca 2 months 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.
rbos@lemmy.ca 2 months ago
Lactose has a specific mouthfeel in beers, so I buy it would change cheeses dramatically.
buffing_lecturer@leminal.space 2 months ago
Beer has lactose? TIL
rbos@lemmy.ca 2 months 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.
acockworkorange@mander.xyz 2 months ago
And what you absolutely don’t want in beer is lactose fermenting bacteria. It gives it a cleaning rag stench.
zergtoshi@lemmy.world 2 months ago
If the cheese aged for enough time, it’s getting practically lactose in the process.