Biotech uses fermentation to produce milk proteins without cows
Technology
25
Beiträge
17
Kommentatoren
0
Aufrufe
-
This post did not contain any content.
The foodtech will use yeast as hosts to initially produce casein and whey protein, two of the main proteins found in milk.
Bioreacted casein would be a HUGE leap for cow-free dairy. I remember when Perfect Day started up they were having too much trouble producing casein, so their products couldn't be used to make stringy or melty cheese.
As a former cheese addict who developed severe lactose intolerance, I'll just be waiting here for the synthetic cheese. (Please. I miss pain-free cheese so much
) -
I've tried two varieties of biotech milk, both had a mouthfeel almost identical to normal milk. Unfortunately, both of the varieties I've tried have used sunflower seed oil for the fat and that gives the end product a noticeable raw sunflower seed flavor/bitterness which isn't very pleasant.
Surprising (and frustrating) that they didn't use a properly deodorized grade of oil. Do you mind sharing which products you tried? I'm curious
-
The foodtech will use yeast as hosts to initially produce casein and whey protein, two of the main proteins found in milk.
Bioreacted casein would be a HUGE leap for cow-free dairy. I remember when Perfect Day started up they were having too much trouble producing casein, so their products couldn't be used to make stringy or melty cheese.
As a former cheese addict who developed severe lactose intolerance, I'll just be waiting here for the synthetic cheese. (Please. I miss pain-free cheese so much
)My wife has an anaphylactic allergy to whey. I guess we'll now be waiting for the day she has a reaction to "vegan" milk.
-
My wife has an anaphylactic allergy to whey. I guess we'll now be waiting for the day she has a reaction to "vegan" milk.
now that's a rough time. Perfect Day does disclaim milk allergenic on their website but I have no idea if they require their clients to include that on their consumer product packaging. -
This post did not contain any content.
This would be cool now I just need some good no animal version of a fat cap and gristle
-
This post did not contain any content.
Next stop: synthetic cheese!
-
Surprising (and frustrating) that they didn't use a properly deodorized grade of oil. Do you mind sharing which products you tried? I'm curious
I don't recall the first one (I tried it sometime late last year) but the more recent one was from Tomorrow farms. Now that I think about it, I suppose there's a possibility they both were from the same company with different branding.
The good news is that the bitter sunflower flavor can be drowned out pretty handily using chocolate syrup (and as I mentioned it's texture is spot on), so despite my dissatisfaction with the milk on it's own, it makes a great chocolate milk.
-
now that's a rough time. Perfect Day does disclaim milk allergenic on their website but I have no idea if they require their clients to include that on their consumer product packaging.
If it takes off it might still make it harder to find a decent dairy alternative for people with this kind of allergy.
-
If it takes off it might still make it harder to find a decent dairy alternative for people with this kind of allergy.
this is why at the end of the day I hope we invent Star Trek replicators
and allergy cures
-
This post did not contain any content.
I remember hearing about this during a lecture at uni, almost 10 years ago. I hope it will actually be available at some point
-
I remember hearing about this during a lecture at uni, almost 10 years ago. I hope it will actually be available at some point
But what for? There's all sorts of plant-based "milk" and "cheese". In case of milk drinks, with superior qualities like shelf life.
Edit: alright, some melty stringy cheesy cheese.
-
This post did not contain any content.
Fermentation-made milk substitute was available at supermarkets in Singapore (under the brand name Very Dairy, though the original product was from the startup Perfect Day). I really liked it---a lot nicer than oat milk for drinking straight up. Unfortunately it went off the shelves after a while, seems like demand wasn't high
-
Next stop: synthetic cheese!
-
The foodtech will use yeast as hosts to initially produce casein and whey protein, two of the main proteins found in milk.
Bioreacted casein would be a HUGE leap for cow-free dairy. I remember when Perfect Day started up they were having too much trouble producing casein, so their products couldn't be used to make stringy or melty cheese.
As a former cheese addict who developed severe lactose intolerance, I'll just be waiting here for the synthetic cheese. (Please. I miss pain-free cheese so much
)Why not eat lactose free cheese?
-
But what for? There's all sorts of plant-based "milk" and "cheese". In case of milk drinks, with superior qualities like shelf life.
Edit: alright, some melty stringy cheesy cheese.
Plant based cheese is god awful, its congealed oil textured. Milks have been great though
-
Why not eat lactose free cheese?
Certain cheese (mainly hard cheese) is theoretically zero lactose due to fermentation using it up, but I find that even most hard cheeses give me a reaction.
I have a history of psychosomatic reactions to food, though. For example I couldn't eat beef, chicken, or pork for years after several food poisoning incidents in quick succession. Even though I knew the reaction was all in my head, the physical effects still happened. Super frustrating.
However I have had 2 incidents where I had GI symptoms occur after eating something containing dairy where I didn't know until I looked at the ingredients list, so I know it's not 100% in my head.
To my fellow LI sufferers I encourage you to experiment with hard cheeses, as there's plenty of people who have documented their success with those!
(Just do it on a day where you have a bathroom always available, lol.)
-
Plant based cheese is god awful, its congealed oil textured. Milks have been great though
Some are sure, but there are many different ways to make vegan cheese that produce wildly different results. IMO the cashew based ones are best. If you can find it at your local store, Myokos mozzarella for pizzas is absolutely divine.
-
None of those are synthetic cheese. Just imitation.
-
Certain cheese (mainly hard cheese) is theoretically zero lactose due to fermentation using it up, but I find that even most hard cheeses give me a reaction.
I have a history of psychosomatic reactions to food, though. For example I couldn't eat beef, chicken, or pork for years after several food poisoning incidents in quick succession. Even though I knew the reaction was all in my head, the physical effects still happened. Super frustrating.
However I have had 2 incidents where I had GI symptoms occur after eating something containing dairy where I didn't know until I looked at the ingredients list, so I know it's not 100% in my head.
To my fellow LI sufferers I encourage you to experiment with hard cheeses, as there's plenty of people who have documented their success with those!
(Just do it on a day where you have a bathroom always available, lol.)
I'm not talking about hard cheese but cheese that specifically says "lactose free" in the packaging
-
Plant based cheese is god awful, its congealed oil textured. Milks have been great though
My wife is a pretty talented vegan baker and cook. Some things I can’t even tell. I’m not vegan but one of our adult sons is so I’m able to taste the difference when she makes something for him. She tried to make a vegan cheesecake once. It was the most horrible thing I’ve ever put in my mouth. She thought so too so I’m not being cruel. The taste was ok I guess but the texture was a complete disaster. He seemed to like it though. And the vegan cheese we buy to put on things like lasagna, is passable at best. Most of it tastes like yellow soft plastic.
So yeah I agree. But strangely enough we found this plant based heavy whipping cream from country crock that she makes stabilized whip cream from (think instant pudding and heavy whipping cream) and I think I actually prefer that to real heavy cream. It’s amazing.
