science
Some new dairy products contain real milk proteins, yet no animal was milked to make them. Companies brew the proteins by inserting cow genes into microbes that ferment in tanks.
Precision fermentation is the process used to make these dairy products, where scientists insert cow genes responsible for producing milk proteins into microbes, then let those microbes ferment in tanks and secrete the proteins as part of their metabolism. The result is dairy protein that is molecularly identical to what comes from a cow's udder, just manufactured without any animal being milked at all.
Pasteurization is a heat treatment applied to kill harmful microbes in existing milk, a safety step rather than a way of manufacturing new proteins from engineered organisms. Homogenization mechanically blends fat particles in milk so they do not separate, a physical process applied afterward rather than a method of protein production.
This same fermentation approach already underpins several commercially sold animal-free dairy products, showing how a technology first developed for things like insulin production has expanded into reshaping the food industry.
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