To drinking milk without the participation of… cows managed American microbiologists involved in research startup. The basis of their product has become a common sugar, which was converted into milk protein casein using special genetically modified yeast.
Based on the researchers took yeast “Buttercup” provided by the Department of agriculture. Then printed on a 3-D printer the DNA sequence of the cow responsible for the production of caseine and put it it in a certain place in yeast. In the end, the yeast was able to ferment the sugar that he obtained from real milk proteins (casein and whey). It remains only to mix them with vegetable fat to milk containing lactose. “Your body cannot distinguish it from a cow, because it’s the same thing,” says one of the developers.
The authors of the project call this the process of obtaining milk cleaner and more efficient, in terms of resource use than livestock. According to them, it will allow 84% reduction in carbon emissions in the environment.
The milk is “Animal-free” promise to deliver by 2017. Based on it will produce also, yogurt and cheese.
Commented head of the laboratory of the Institute of organic chemistry, RAS, Professor Alexander TERENTYEV:
– Of course, carrying out research to produce new types of food welcome. Probably that would feed a constantly growing population will require a variety of technologies, including those based on genetic engineering techniques. But, perhaps, just to experience the novelties of the food industry should not be. First, it is not always on the basic chemical composition of new products are identical to the natural precursors, and secondly, if you use GMO yeast to produce this “milk” in the drink can stay impurities, which are often difficult to isolate and identify, and unpredictable biological activity may be high.