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Milk without cows? Biotech startup recreates dairy proteins in the lab

This article or excerpt is included in the GLP’s daily curated selection of ideologically diverse news, opinion and analysis of biotechnology innovation.

Lab-grown meat is getting a lot of attention along with plant-based meat substitutes. Technology is driving the industry toward providing alternatives to conventionally produced food products. Dairy proteins may be the next product produced in a lab, for use in fluid “milk” production and processed dairy products like yogurt and cheese, to name a few.

Perfect Day Inc., a California-based startup, has recreated the proteins found in conventional cow’s milk without the use of animals. The company developed a form of genetically modified microflora that produces both whey and casein through a fermentation process.

The approach can be loosely compared to the use of brewer’s yeast to produce alcohol. Yeast is used in controlled environments to create fermentation byproducts, and the two processes simply employ different yeasts for a different purpose and output.

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This could have significant appeal for consumers. Perfect Day says their product is the exact same as the protein found in cow’s milk. Conventional milk is approximately 3.3 percent protein, of which 82 percent is casein and 18 percent is whey. The other main elements are water, fat, and carbohydrates.

Read full, original article: Lab-Grown Dairy: The Next Food Frontier

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