Researchers are exploring innovative approaches to revolutionise cheese production and mitigate its significant environmental impact. New Culture, a cheese innovator, is introducing an animal-free mozzarella made using casein protein from precision fermentation. This mozzarella is set to debut at a renowned Los Angeles pizzeria in 2024. Meanwhile, scientists are investigating unconventional sources for cheese production. A research team isolated an enzyme from seaweed, Gracilaria edulis, which demonstrated the ability to coagulate milk efficiently, potentially leading to a new type of “sea cheese.” Additionally, hybrid cheeses—blends of milk-based and plant-based ingredients—are being developed to reduce dairy use while maintaining familiar taste and texture. These efforts are reshaping the future of cheese production and its environmental implications.
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