A key milk protein for making cheese and yoghurt has been produced in bacteria for the first time, paving the way for better tasting but more sustainable animal-free products
That’s awesome. I love cheese, and while I happily went without it when I went vegan, I’d certainly welcome a vegan product that was more like the dairy original. Especially since it’d be safe for my lactose-intolerant ass.
That’s awesome. I love cheese, and while I happily went without it when I went vegan, I’d certainly welcome a vegan product that was more like the dairy original. Especially since it’d be safe for my lactose-intolerant ass.