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

• 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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