Cheese without cows? Milk without milking? It may sound like sacrilege to traditionalists—but the revolution is already fermenting.
In a lab tucked away in Europe, researchers have just pulled off a biotechnological feat that could shatter the global dairy industry: they’ve genetically engineered E. coli—yes, the same bacteria you’ve been warned about in undercooked meat—to produce casein, the protein powerhouse behind milk, cheese, and yogurt. And the implications are seismic.
Casein isn’t just a milk molecule—it’s the magic that gives cheese its stretch, yogurt its texture, and milk its calcium-carrying punch. For decades, scientists have struggled to recreate it without the cow. Whey protein? That’s been done. But casein? It’s a shape-shifting, calcium-grabbing diva of a protein—infamously hard to coax from yeast or bacteria. Until now.
Continue reading… “A New Era of Dairy-Free Cheese Begins”
