Bacteria are set to transform the future of dairy-free milk products. Scientists have successfully engineered E. coli to produce key milk proteins essential for cheese and yogurt production, without using any animal-derived ingredients. This paves the way for plant-based dairy alternatives that mimic traditional dairy at a molecular level but are sustainable and cruelty-free.
as someone who loves cheese way too much, lactose free cheese has something off about it. it’s just not cheese. not saying it’s bad, but it just ain’t cheese.
Lactose has a specific mouthfeel in beers, so I buy it would change cheeses dramatically.
Beer has lactose? TIL
Sometimes! Lactose is not easily fermentable, so it leaves residual sugars and a unique silky feel. Mostly in darker beers, like milk stouts or chocolate porters.
And what you absolutely don’t want in beer is lactose fermenting bacteria. It gives it a cleaning rag stench.
If the cheese aged for enough time, it’s getting practically lactose free in the process.