Laboratory develops milk-free cheese
The laboratory has developed real vegetarian cheese. This is a contradiction, but it may not last long. A group of scientists think they think they can make cheese free of milk. Even better, the taste of vegetarian cheese is appropriate, not the weird guys that some vegetarians randomly substitute for raw materials. The SF-based iGEM group said it was made from baker's yeast. The use of mammalian gene sequences to find the protein of the keratin, the insertion of the DNA blueprint into the yeast vegan-compatible, to make the protein of animal products.
The new cheese can reduce allergic reactions. But just like the previous synthetic meat, these food substitutes are still expensive. The fundraising activities initiated by the research team Indiegogo have accumulated more than 15,000 US dollars and still have a month to go. Four different yeast variant plans will be studied. Like almost all of the delicious things in life, it needs FDA approval to formally appear on the shelf like true real cheese.
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