The Tel Aviv University researchers behind this development believe that in the not-too-distant future, we will be able to buy dairy products produced from yeast in the supermarket that are identical in taste and color to dairy products that we consume today.
In recent years, increased awareness of the damage caused by the dairy industry to the environment and human health has caused biotechnology companies to begin searching for milk substitutes. The goal is to produce milk with all the important nutritional values, with the same taste, texture, and aroma, but without the suffering endured by the cows or the damage to the environment. Milk produced from yeast will be much healthier than animal milk since it will not contain cholesterol, lactose, or somatic cells.
Could this new technological development revolutionize the dairy products we consume?
