Bacteria are set to transform the future of dairy-free milk products. Scientists have successfully engineered E. coli to produce key milk proteins essential for cheese and yogurt production, without using any animal-derived ingredients. This paves the way for plant-based dairy alternatives that mimic traditional dairy at a molecular level but are sustainable and cruelty-free.
Sometimes! Lactose is not easily fermentable, so it leaves residual sugars and a unique silky feel. Mostly in darker beers, like milk stouts or chocolate porters.