In New Zealand, dairy products are more than a basic part of our diet. They contribute to our national identity, and, according to the Dairy Companies Association of New Zealand (DCANZ), dairy is our biggest export earner.
Last winter an article appeared in the Dominion Post and NZ Farmer about three young people who have founded a Silicon Valley-based start-up called Muufri, which intends to produce animal-free milk. They aim for an alternative that will replicate the look, taste, texture, "mouthfeel" and cooking properties of the real thing.
To achieve this they have bio-engineered yeast by adding cow DNA sequences to yeast cells which are then cultured in optimal conditions of temperature and concentration, and programmed to die when their job is done.
The process results in ready-to-harvest milk proteins. Plant-derived fats will also be put through the biotech process to replicate the flavour and make-up of milk fats, while sugars and minerals like calcium will be added separately. The recipe can apparently be tweaked for greater health benefits, using an alternative sugar to lactose for the lactose-intolerant, or leaving cholesterol out altogether. Other types of milk - goat, buffalo, whole, skim - are also viable options.
They compare the procedure to brewing beer or wine. The method will (obviously) eliminate bacteria found in cow's milk, so it won't require pasteurisation or refrigeration and will have a much longer shelf-life than dairy products do. The ability to brew milk locally should reduce the amount of transportation involved and could make the supply safer by at least reducing the scale of manufacturing mishaps or food terrorist threats.
