teft comments on Real milk proteins, no cows: Engineered bacteria pave the way for vegan cheese and yogurt

[–] teft@lemmy.world 7 points 1 year ago (6 children)

You can replace it with other cultures. Anything that can convert a sugar into lactic acid and you could use a milk that lacked lactose to make normal cheese. Or you can make a cheese with out the lactic acid. It will just taste a bit different.

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[–] Fiivemacs@lemmy.ca 14 points 1 year ago (5 children)

as someone who loves cheese way too much, lactose free cheese has something off about it. it's just not cheese. not saying it's bad, but it just ain't cheese.

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[–] rbos@lemmy.ca 8 points 1 year ago (3 children)

Lactose has a specific mouthfeel in beers, so I buy it would change cheeses dramatically.

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[–] buffing_lecturer@leminal.space 3 points 1 year ago (2 children)

Beer has lactose? TIL

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[–] rbos@lemmy.ca 8 points 1 year ago

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.

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[–] acockworkorange@mander.xyz 3 points 1 year ago

And what you absolutely don't want in beer is lactose fermenting bacteria. It gives it a cleaning rag stench.

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[–] zergtoshi@lemmy.world 3 points 1 year ago* (last edited 1 year ago)

If the cheese aged for enough time, it's getting practically lactose free in the process.

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