Cell-based processes of creating clean milk completely bypass the environmental degradation and animal welfare issues of industrial dairy. The approach has the ability to match nutritional content, taste, and quality of milk obtained traditionally. Acellular technology works by culturing mammary cells in vitro and inducing their natural ability to produce all components of milk. The first step involves obtaining stem cells from sources such as milk. They are then transferred into an environment where they convert into mammary gland cells. The mammary gland cells interact with a special formula which causes the cells to lactate. The end product – milk is obtained through a filtration process.
Milk from plants like almond, soy and oat is increasingly popular as a good source of protein. However, the milk from these alternative sources lacks one or more components of dairy milk, therefore, are not able to recreate the functionality of milk, translating to other dairy products like cheese, butter and yoghurt.
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