Can the substitute taste like cow's milk? Yes, with the help of yeast Imagindairy has just announced that it plans to launch a replacement that will look and taste exactly like cow's milk, but without the drawbacks.

Many people would like to switch to some alternative to milk for various reasons, including health reasons, but the taste of the substitutes turns out to be an obstacle. Because although we can choose from many variants of "plant milk", most of them have some disadvantages, and certainly does not resemble the taste or consistency of classic cow's milk. This problem was solved by an Israeli startup called Imagindairy, co-founded by professor Tamir Tuller from Tel Aviv University, by betting on biologically modified yeast cells for the production of milk and cheese products.

Each year, 840 million tonnes of milk are produced in the world, which we consume not only in this form, but also cheese, butter, yoghurt, cream, and also use it for non-food purposes, i.e. for the production of fertilizers, paints or materials. However, from year to year we observe an increasingly stronger trend of abandoning milk for various reasons - environmental, ethical or health. Unfortunately, if at the same time we do not want to give up certain products, we are doomed to plant alternatives secret sites club work very differently.

The answer is to be milk and its derivatives produced with the use of yeast, which not only eliminate the cow from the process, but also significantly improve the final product, depriving it of excess fat, lactose or somatic cells. And although the product is still not ready for market launch, its authors assure that it will have the color, smell and taste of cow's milk. The company is currently working with the Strauss Company to use yeast-produced milk protein to create cheese, and the entire process is expected to be the result of decades of work with biophysical simulation, computer modeling of molecular evolution, and machine learning to create gene expression models.

- Theoretically, we are able to reach a situation in which we will not be able to identify the difference between cow's milk and yeast milk. But for that to happen economically, we need to turn the yeast cells into efficient factories that produce dairy proteins - a difficult challenge to solve. Because although we know which genes are responsible for the encoding of milk proteins, they are embedded in the languages ​​of cow cells that should be transcribed into yeast. This will make milk production profitable and efficient. There were already attempts to produce milk from microflora, but the price of such production was far from affordable. I believe that we are on the right track and in some time we will be able to prepare toasts in our homes with yellow cheese made from yeast, not cow's milk, without having to overpay, explains Tuller.