Cow cheese without cow: this American start-up produces mozzarella without animals

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A team of scientists from New Culture, a startup based in San Francisco, is set to modernize the art of cheese making. Scientists aim to launch what they describe as Animal-Free Mozzarella by the end of 2023. Creating a “real cow-free cow’s cheese” involves the process of fermentation to create casein, leading to a piece of real dairy cheese. The company claims that the history of dairy cheese dates back over 2,000 years, but that it has caused irreparable damage to animals, the planet and even humans.

The company says it’s harnessing the wonders of fermentation and here’s how. He says casein protein is “the hero ingredient” and is the main dairy protein in cow’s milk. In fact, it makes up about 80 percent of the protein content of milk.

On the New Culture website, the company states that its “mozzarella is unlike any other mozzarella you’ve tried, but also remarkably similar. It tastes, has the same texture, melts and stretches as the cheese we all know and love. But it’s also animal-free, lactose-free and respectful of the planet.

He adds, “Casein proteins are the lifeblood of the cheese-making process, as they create the milk curd from which most cheeses are made. Casein also gives dairy cheese its delicious character, especially the famous melting and stretchable mozzarella.

New Culture co-founder Matt Gibson said that while casein protein is very difficult to manufacture using precision fermentation, his team and company have made major breakthroughs over the past 18 years. last months. “We make a line of casein proteins and have completely mastered the art of reconstructing casein micelles with all types of animal-free casein,” he told Food Navigator.

The company adds on its website that during the fermentation process, it harnessed the power of microorganisms to convert one food product into another. “Take the example of the transformation of milk into cheese. Hungry microorganisms digest the proteins and natural sugars in milk, and voila! Cheese was born. We house our microorganisms in fermentation tanks, feed them sugar, and then collect the casein they produce in return. “

The team mixes animal casein protein with a few other ingredients such as water, fat, a touch of sugar, vitamins and minerals to make a really good cheese. The company uses vegetable fats such as coconut oil, sunflower oil and canola oil. Plus, they only use plant-based sugars, such as glucose from corn and maltose from seeds and grains. “We also blend nutrient minerals and vitamins, such as calcium, phosphate, vitamin A and vitamin B,” he says.


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