Moooove over: How single-celled yeasts are doing the work of 1,500-pound cows
Cowless dairy is here, with the potential to shake up the future of animal dairy and plant-based milks
By Laura Reiley
March 12, 2023 at 6:00 a.m. EDT
Good morning and Happy #SocialMediaMonday!
Each week, during #socialMediaMonday, I find myself on the prowl for something new.
This week’s article fits that category, at least for me. I’m totally A O K with dairy products. However, there are many who will benefit from knowing more.
If you find it interesting or helpful, please do let me know.
If you have trouble accessing the article, please, also let me know.
Thanks for reading my blog Blessid Be.
I’ve copied the information straight from the Washington Post article.
spice cake topped with maple cream cheese frosting, served with a side of ice cream. And then a latte with its fat cap of glossy foam. In all, a delicious lunch. Maybe a little heavy on the dairy.
Only this dairy was different. It was not the product of a cow or soybean or nut. The main ingredient of this milk was made by microbes in a lab, turned into tasty and recognizable food, and then served to a hungry reporter.
Read the full article here: https://www.washingtonpost.com/business/2023/03/12/precision-cultivated-dairy/
CarolMarch 17, 2023
Thank you for sharing this informative post, Patty it’s very interesting. I have tweeted the post and will share on my Monday Musings. I hope you have a lovely weekend, Patty 🙂
Patty FletcherMarch 19, 2023
Hi Carol, I’m so glad you enjoyed the post.
Sorry it has taken me so long to get back here. My computer decided to go a bit nuts.
I’m pleased and privileged to know, you’re going to share this in your Monday Musings. I enjoy that post.