Description
Plant-based dairy alternatives are produced by fermenting plant milks with precision microbes to create curds and proteins that mimic conventional dairy.
Technical
Lactic acid bacteria convert plant sugars into lactic acid, lowering pH and precipitating casein-like proteins. Engineered yeast secrete whey‑protein‑like peptides that integrate into plant matrices, while recombinant bacteria produce κ‑casein analogs that form stable curds at low temperatures. The resulting products exhibit dairy‑like texture and flavor while remaining free of animal ingredients.
Science
Primary Reaction
Microbial fermentation of plant sugars to lactic acid and protein precipitation, plus recombinant protein expression
Sensory Profile
Aroma ()
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