this post was submitted on 01 Jul 2025
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[โ€“] janus2@lemmy.zip 44 points 1 week ago (8 children)

The foodtech will use yeast as hosts to initially produce casein and whey protein, two of the main proteins found in milk.

Bioreacted casein would be a HUGE leap for cow-free dairy. I remember when Perfect Day started up they were having too much trouble producing casein, so their products couldn't be used to make stringy or melty cheese.

As a former cheese addict who developed severe lactose intolerance, I'll just be waiting here for the synthetic cheese. (Please. I miss pain-free cheese so much ๐Ÿ˜ญ)

[โ€“] brb@sh.itjust.works 1 points 1 week ago (3 children)

Why not eat lactose free cheese?

[โ€“] janus2@lemmy.zip 4 points 1 week ago (2 children)

Certain cheese (mainly hard cheese) is theoretically zero lactose due to fermentation using it up, but I find that even most hard cheeses give me a reaction.

I have a history of psychosomatic reactions to food, though. For example I couldn't eat beef, chicken, or pork for years after several food poisoning incidents in quick succession. Even though I knew the reaction was all in my head, the physical effects still happened. Super frustrating.

However I have had 2 incidents where I had GI symptoms occur after eating something containing dairy where I didn't know until I looked at the ingredients list, so I know it's not 100% in my head.

To my fellow LI sufferers I encourage you to experiment with hard cheeses, as there's plenty of people who have documented their success with those! :)

(Just do it on a day where you have a bathroom always available, lol.)

[โ€“] brb@sh.itjust.works 4 points 1 week ago (1 children)

I'm not talking about hard cheese but cheese that specifically says "lactose free" in the packaging

[โ€“] janus2@lemmy.zip 2 points 1 week ago

Never actually seen any besides the cream cheese at Trader Joe's. Going to keep an eye out now

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