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Paving the way to making stretchy, protein-rich, dairy cheese
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Friday, 27 September, 2024, 08 : 00 AM [IST]
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Yavne, Israel
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DairyX Foods Ltd., announced a major advancement in creating authentic milk proteins without cows, using precision fermentation. The food-tech start-up has developed a method to produce casein proteins that can self-assemble into micelles. Micelles are the primary building blocks of dairy products, such as cheese and yogurt.
The company has also refined a complementary technology to enhance the gelation of its casein micelles, considered the holy grail of the industry. The gelating micelles enable manufacturers to produce firm, stretchy and creamy products using their traditional dairy-making processes.
Consumers can’t resist dairy’s taste and robust health benefits. Casein micelles are key to the appealing sensory profile of dairy products. The precision fermentation technology uses microorganisms (specifically yeast), to produce smart casein proteins.
Maya Bar-Zeev, head of product development and downstream processing, said, “Not all caseins produced using precision fermentation are alike. We trained yeast to produce the next generation of casein. DairyX's patent-pending casein is an advanced form created to precisely and effectively organise into micelles.”
Arik Ryvkin, CEO and founder, DairyX, said, “The industry knows quite well that caseins are extremely hard to produce using precision fermentation, so our initial goal was to solve this problem. Once we successfully crafted caseins, the next major challenge was to upgrade caseins so they could self-assemble into gelating micelles to produce the dairy properties manufacturers are seeking.”
Currently, manufacturers of animal-free dairy products use additives, like stabilisers, emulsifiers and thickeners, which don’t perform as well as cow’s milk and can add unpleasant aftertastes. These fail to satisfy consumer cravings for a real dairy experience.
Galit Kuznets, head of strain development and fermentation, said, “DairyX caseins have amino acid sequences identical to those of their animal counterparts, making them, in fact, non-genetically modified. Our casein also eliminates the need for hormones and antibiotics applied in dairy farms.”
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