The milk made by the REMILK company is supposedly pareve and vegan friendly. I would like to see some rabbis and kashrut experts familiar with the process weigh (pun intended) in on this. I dont know what daiy proteins are and how they affect things, but this lab made milk is developed from dairy proteins so as an ignoramus I wonder how it is paeve if it is made from actual dairy proteins.
the milk reportedly tastes identical to real milk but it contains 75% less sugar while it has the exact (or almost exact) same texture and taste and properties as real milk.
I am not the biggest of milk drinkers out there but if the concensus is really that this lab milk is pareve I can see it revolutionizing the kosher scene as meat can now be cooked in milk that is identical to milk that cant be used. Until now it has been exciting to try kosher cheeseburgers and the like but the pareve cheese out there is not really the same, as good as it might be melted over a burger. Cooking meat in actual milk that is supposedly the same looks like it could change so much about what we eat
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I don't know why you think it is developed from dairy proteins. This is what is said in the TOI article:
ReplyDeleteFounded in 2019, Ness Ziona-based Remilk produces animal-free milk proteins via a yeast-based fermentation process that renders them “chemically identical” in composition to those found in cow-produced milk and dairy products, resulting in a product that is almost 100% the same in taste, texture, and nutrition.
The startup says it recreates the milk proteins by manipulating a single-cell microbe to express a genetically identical protein. The product is then dried into a powder.
There is no indication here that dairy proteins were used.
to quote the first paragraph of the article:
DeleteAn Israeli food tech startup says it will start selling its non-dairy, lab-produced milk made from dairy proteins at local supermarkets and retailers early next year, with the products set to start appearing at restaurants within weeks.
I think it means "dairy" as in "scientifically identical," not "from cows."
DeleteThis is from the company website. No dairy at all.
DeleteSimply put, we copy the gene responsible for the production of milk protein in cows, and insert it into yeast (yes, yeast - from the same family as the brewer's and baker's yeasts we know so well). What follows is amazing! The gene acts like a manual, instructing the yeast how to produce our protein in a highly efficient way. We then place the yeast in fermentors
where it multiplies rapidly and produces real milk proteins, identical to those that cows produce, which are the key building blocks of the traditional dairy we know and love. These precious proteins are then combined with good vitamins, minerals, and non-animal fat and sugar (hence no cholesterol or lactose) to form rich, creamy, real-dairy products!
thanks
DeleteI saw a picture of the back of the bottle. It is pareve (Badatz Iggud HaRabbanim Manchester)
ReplyDeleteinteresting that it is a new Israeli product but bears just a foreign hechsher.. I wonder why that is. I wonder if the Israeli hechshers arent confident enough yet in the new technology
DeleteOddly, Manchester is sometimes used in Israel to be *more* strict. For example, if you see gummie candies in bins, some are labelled "Manchester." That means that the regular ones are made from gelatin from non-kosher sources (which is kosher according to many, including the Israeli Rabbinate), while the "Manchester" ones are not.
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