No mention of lactose.
Plant based, lactose free milk and cheese would be amazing.
No idea why they’d intentionally add lactose, so I assume it would just be naturally lactose free.
Real milk proteins, no cows: Engineered bacteria pave the way for vegan cheese and yogurt
Submitted 22 hours ago by Daryl76679@lemmy.ml to [deleted]
https://phys.org/news/2025-07-real-proteins-cows-bacteria-pave.html
Comments
LastYearsIrritant@sopuli.xyz 22 hours ago
remon@ani.social 7 hours ago
I’m not looking for a cheese alternative. I want the exact same cheese as it is now, just without the need for a a cow. So it better have lactose.
turdas@suppo.fi 21 hours ago
Lactose plays a role in cheese making as it is fermented by bacteria.
teft@lemmy.world 21 hours 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.
themeatbridge@lemmy.world 21 hours ago
Casein is the primary protein in milk, and it has a ton of uses. Humans have been consuming animal milks for a very long time, and milk is a key ingredient in a lot of food. Baking, emulsifying, cooking, fermenting, it’s the casein that makes the milk magic.
Some people can be allergic to casein, but far more lack the digestive enzyme to break down lactose. Lactose is what the yeast and bacteria ferment with in cheese and yogurt, but casein is the protein that holds it all together. Conceivably, you could use a different sugar and still get something that sort of resembles cheese and yogurt, but you have a much harder time replacing the casein.
kayohtie@pawb.social 8 hours ago
A local friend has the casein allergy. It sucks, cause there’s a lot of baked goods and food in general she can’t have. I struggle sometimes in baking becaus even butter contains it, and plant butters never quite perfectly match with real butter.
At least plant-based heavy cream works well enough. Lacks the dairy taste but it still works and whips nicely even in a cream whipper.
Etterra@discuss.online 8 hours ago
Probably won’t help people with an allergy, rather than lactose intolerance or a lifestyle preference.
RedGreenBlue@lemmy.zip 16 hours ago
When this becomes cheap; cows go extinct.
Zozano@aussie.zone 13 hours ago
Did you forget about beef?
Outwit1294@lemmy.today 8 hours ago
Similar progress will happen in other products when they see the market
ikidd@lemmy.world 5 hours ago
No no, farmers will then raise millions of cows as beloved pets to live long and happy lives with no expectation of profit.
grrgyle@slrpnk.net 22 hours ago
I’m just used to going without dairy at this point, but it would be great to have an alternative available.
AntiBullyRanger@ani.social 18 hours ago
![Class: “What ‘safe’ to consume species are you going to bioengineer that won’t plague humanity?” European bioengineers: “Escherichia coli” Springfield Cemetery on last panel.] (i.imgflip.com/a0uck7.jpg)
bathing_in_bismuth@sh.itjust.works 18 hours ago
Milk totally equals just casein. Nothing more.
sanity_is_maddening@piefed.social 22 hours ago
I keep saying for a while that Precision Fermentation is the future. Because if it isn't, that probably means there isn't one.
Using the lowest trophic level possible to grow our sustenance directly is the only way to ensure the least destruction possible. Which ensures the most environmental and ethical efficacy. As there should never be anything to distinguish between them in the first place.
Swedneck@discuss.tchncs.de 12 hours ago
i for one plan to directly conjure cheese from the ether