"In recent years, increased awareness of the damage caused by the dairy industry to the environment and human health, and the ethical dilemmas of animal husbandry, biotechnology companies worldwide have been searching for milk substitutes. Professor Tuller explains that the goal of Imagindairy is to produce milk with all the important nutritional values of animal milk, and with the same taste, aroma, and texture that we are all familiar with, but without the suffering that cows endure, and without damage to the environment. Imagindairy's milk and cheese products will actually be much healthier than milk that comes from animals, since it will not contain cholesterol, lactose, or somatic cells.
"Our startup also includes food engineers and food experts from the Strauss Company," Professor Tuller says. "Currently, they are trying to take milk proteins from yeast and produce cheese from them. This is a long process of improvement—of productivity, taste, and, of course, of the price. This product is not a milk substitute like almond or soymilk. We plan to produce dairy products that will be identical to products that come from animals by introducing the yeast genome the genes that code for milk development in cows""
https://phys.org/news/2021-01-yeast-cow.amp?__twitter_impression=true
"Our startup also includes food engineers and food experts from the Strauss Company," Professor Tuller says. "Currently, they are trying to take milk proteins from yeast and produce cheese from them. This is a long process of improvement—of productivity, taste, and, of course, of the price. This product is not a milk substitute like almond or soymilk. We plan to produce dairy products that will be identical to products that come from animals by introducing the yeast genome the genes that code for milk development in cows""
https://phys.org/news/2021-01-yeast-cow.amp?__twitter_impression=true