The other components of milk - fats, sugars and minerals - are usually obtained from plant-based sources which are then to be combined with the milk proteins. When talking about lab-made dairy, startups usually only focus on producing the proteins found in traditional dairy. Casein and whey proteins are the main solids found in milk after sugars, and their structure is what gives milk its flavor and texture.

The secret behind the making of these alternative dairy products lies in what gives milk its characteristic creaminess and flavor: proteins. However, startups have already started creating dairy alternative products acclaimed for being “ indistinguishable” from the real thing. In this article, we will dive into the science of making lab-made dairy and take a look at the main companies leading the change into a cow-free dairy world.Īt first, it might seem nearly impossible to make milk in the laboratory exactly as it is produced by cows. This is where alternative dairy, also known as lab-made dairy, comes in. However, with the recent surge in the popularity of plant-based milk and awareness of the dairy industry’s environmental impact, it’s clear that consumers are looking for more eco-friendly ways to enjoy the creaminess of traditional dairy.

Dairy has been a part of our daily routine throughout our entire lives - milk is the main thing we drink as infants, and after outgrowing plain milk consumption we still find it in the cheese, butter and desserts we all love.

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