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Dairy free "real" Milk on the way, thank GMO!


"Earlier this year, a synthetic dairy start-up called Muufri (pronounced “Moo-free") was founded by two bioengineers in California - Perumal Gandhi and Ryan Pandya. They’re working on perfecting an artificial cow's milk made from a special variety of yeast that has been genetically engineered to produce milk proteins.
Nicknamed an ‘out-of-body udder’, this system is designed to produce milk that retains the taste and health benefits of real milk, setting it apart from soy, rice, and almond milk varieties. Because as nice as soy-based ice-cream can be, it will never match the popularity of regular milk-based ice-cream, but what if Muufri ice-cream can get the taste just right?
"If we want the world to change its diet from a product that isn't sustainable to something that is, it has to be identical [to], or better than, the original product," Gandhi told Linda Qui at National Geographic. "The world will not switch from milk from a cow to the plant-based milks. But if our cow-less milk is identical and priced right, they just might.”

--- That's one cruelty that hopefully can be eliminated from the captured animal prison system in a decade should this method be more efficient than getting milk from cows. Judging from their method I would say it is basically a guarantee...some advantages of deriving the proteins from yeast:

1) Well no cows! No cows in cages forced to stand and be milked by machines pulling their teets until they bleed. Now cows being abused by sadistic "employees" tasked with their charge (we've seen the abuse videos). No cows contributing to nitrogen off flows into rivers and lakes and thus contributing to acidification, no cows farting up a methane storm into the atmosphere already laden with green house gasses and other environmental fallout of the dairy industry.

2) Cow free cheese! Cheese is a product of churning milk fat with a culture of some sort until it produces cheese....if these GM yeast are producing all the right proteins than they should be perfect for producing all kinds of NON Dairy cheeses. Huge huge win....all the vegan's can start eating cheese again without pain of moral guilt.

3) Super clean production facilities....without cows or the bacteria issues associated with extracting milk from them...this milk is probably produced in an already semi pasturized state...if not fully clear of any harmless agents, after the yeast are separated from the proteins they produce and then mixed to the desired fat density  it should be drinkable straight away. In fact one can imagine the whole process being done in an apparatus that links production of the yeast proteins directly to filtering , directly to remixing , directly to packaging without any open air contamination points at all!! One mini machine with the right food for the yeast (all you need is sugar) and out the other end comes milk that you can't tell didn't come from a cow and that you can actually make cheese with ...which brings us too...

4) Butter! Churn butter milk and you separate the fats together into butterfat which is just those separated proteins linked up in a certain pallette pleasing way...likely would require salt but it would be butter and also produced potentially in a completely clean environment.

5) The efficiency of this process and the ability to possibly condense the process down to a machine that could produce butter, cheese and milk on the output end by inputting yeast , water and sugar on the input end is amazing. It could allow production of milk to happen pretty much any where....turning milk production into something that could be a craft (like beer production) and reducing costs over time.

6) Flavor possibilities, many flavorings were extracted years ago from natural fruits and seasonings...vanilla flavor for example could be added to the milk to produce a vanilla flavored kind or maybe the yeast can be further genetically modified to produce the flavor elements that are associated with given tastes ....banana milk? coconut milk? almond (essence of the oil mixed in). Many of the more expensive alternative "milk" products could likely be simulated better, cheaper and safer with modifications to this process.

The more I think about it the more excited about wanting to:



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