Designer Bacteria Could One Day Make Cheese Without Milk
1 min read
Summary
Dutch and Danish scientists have engineered Escherichia coli bacteria to make fully functional casein proteins, the main protein component of dairy products, mainly cheese.
Typically, casein in digested to release calcium into the gut, allowing calcium to be absorbed, so affordable access to casein could help the lactose intolerant and those who struggle to find enough protein in their diets.
Casein production through genetically engineered microbes could reduce reliance on livestock while maintaining the functional properties necessary for dairy applications, but it is currently just a proof of concept.
The process would need to be scaled up for commercial feasibility, but studies suggest genetically engineered E. coli can produce designer proteins in commercially viable amounts, and possibly more microbes could boost production.
This alternative to dairy farming would reduce environmental pressure on methane emissions, water use and land consumption.
