Probably won’t help people with an allergy, rather than lactose intolerance or a lifestyle preference.
When this becomes cheap; cows go extinct.
Did you forget about beef? Rodeo enthusiasts? Leather makers?
Milk totally equals just casein. Nothing more.
There’s also an “acceptable” amount of puss and blood.
Pasteurization
Ah yes. Cooked puss and blood.
I also forgot to mention suffering the mom and child go through so humans can drink cow tit juice.
The suffering ur mom went through to give you tit juice. You’re not even grateful
I keep saying for a while that Precision Fermentation is the future. Because if it isn’t, that probably means there isn’t one.
Using the lowest trophic level possible to grow our sustenance directly is the only way to ensure the least destruction possible. Which ensures the most environmental and ethical efficacy. As there should never be anything to distinguish between them in the first place.
i for one plan to directly conjure cheese from the ether
No mention of lactose.
Plant based, lactose free milk and cheese would be amazing.
No idea why they’d intentionally add lactose, so I assume it would just be naturally lactose free.
I’m not looking for a cheese alternative. I want the exact same cheese as it is now, just without the need for a cow. So it better have lactose.
Casein is the primary protein in milk, and it has a ton of uses. Humans have been consuming animal milks for a very long time, and milk is a key ingredient in a lot of food. Baking, emulsifying, cooking, fermenting, it’s the casein that makes the milk magic.
Some people can be allergic to casein, but far more lack the digestive enzyme to break down lactose. Lactose is what the yeast and bacteria ferment with in cheese and yogurt, but casein is the protein that holds it all together. Conceivably, you could use a different sugar and still get something that sort of resembles cheese and yogurt, but you have a much harder time replacing the casein.
A local friend has the casein allergy. It sucks, cause there’s a lot of baked goods and food in general she can’t have. I struggle sometimes in baking becaus even butter contains it, and plant butters never quite perfectly match with real butter.
At least plant-based heavy cream works well enough. Lacks the dairy taste but it still works and whips nicely even in a cream whipper.
Lactose plays a role in cheese making as it is fermented by bacteria.
You can replace it with other cultures. Anything that can convert a sugar into lactic acid and you could use a milk that lacked lactose to make normal cheese. Or you can make a cheese with out the lactic acid. It will just taste a bit different.
as someone who loves cheese way too much, lactose free cheese has something off about it. it’s just not cheese. not saying it’s bad, but it just ain’t cheese.
If the cheese aged for enough time, it’s getting practically lactose in the process.
Lactose has a specific mouthfeel in beers, so I buy it would change cheeses dramatically.
Beer has lactose? TIL
Sometimes! Lactose is not easily fermentable, so it leaves residual sugars and a unique silky feel. Mostly in darker beers, like milk stouts or chocolate porters.
