The Newest Dairy Product Is Real Milk, But that Milk Made Without the Cow: Dairy Alternative

Introducing the Dairy Alternative 

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Rising demand for Dairy alternative milk dupes has been soaring high especially for those with overrun cups.

A lot of non-Dairy alternative and plant-based options are literally pouring in the freezer sectionals of most supermarkets, with some shelf-stable options and the good old, powdered forms, the not-Dairy alternative choices are spilled out in the open for all consumers.

Vegan options like soybeans to fava beans, rice to coconuts, almonds to pecans, oats to sesame, probably there isn’t a plant out there that hasn’t been milked for good yet?

However, it doesn’t mean that most Americans are no longer-term drinking real-deal cow juice.

The Economics of Milk

Image Source: Farm and Dairy

According to the working economics of the Dairy alternative plant-based milk industry. Research has shown that most dairy in takers want to stick to the good whole cow’s milk. And all plant milk consumers don’t drink plant milk exclusively.

And with both Dairy alternative bringing in hot salespeople can’t seem to get enough of either, as the retail prices of both have increased at a similar rate.

However, as most headlines villainize the Dairy alternative dairy industry, it’s actually pricing that’s the culprit of neither competition or lack of demand.

The demanding milk trends

Image Source: Food Navigator

Remember that there’s no slowdown for manufacturers making this white laden wave.

Including the latest entrant Something that is a more flexible happy medium:

A brand-new variant that’s both chemically and genetically the same as “real” milk, but having no animal involvement whatsoever, bridging (mind bending) of vegans.

The upgraded future of dairy.

Is this some magic?

If how or what? Is the reaction then talk about how to make some real milk without cows.

It starts with two bioengineers and future vegans wanting to decipher the chemical reason that lends dairy milk it’s creaminess and satisfaction.

With an adaptable microflora and an accelerator program in a lab at last they were able to figure it all out.

The Fermenting tricks

Image Source: Hackaday

The precision fermentation process, an age-old hack co-opting the microflora’s biological processes fermenting them into “cell units” harboring enzymes, vitamins, pigments, fats helped the flora to replicate the DNA sequence of fresh milk.

The strain of beta-lactoglobulin whey protein being genetically identical to true cow’s milk is the technical reason why the real thing can be replicated even while being free of lactose, cholesterol, hormones and antibiotics.

If that seems too gibberish then the refrigerated non-dairy shelf loaded with nutty options, remember fermentation has been an integrally inseparable aspect of human diet for centuries.

This process and all these decadent florae are the ones to thank for sourdough bread, kimchi, cheese, beer, vinegar, and now, animal-free dairy.

However even if the microflora is genetically engineered, the milk protein they ferment is not, making it non-GMO.

The discovery of No-milk milk

Image Source: Labiotech

Once the bioengineers segmented and developed the whey protein, it was a time and matter of application.

The trick has been, however, quietly in the background of all products boasting of being animal-free dairy.

Branching out into the likes of protein powder, baking mixes, cream cheese and much more.

Shrewdly disguising all faux milk perils with piled-on flavors. And milk derivative products are hidden in powder form that goes beyond the traditional milk makings.

The milk preference trend

Image Source: BBC

Anyone want animal milk that doesn’t come from animals?

People switching from dairy to plant-based substitutes for numerous reasons now have an added advantage.

For some, it’s ethical. There are many perceiving the dairy industry being inherently cruel, and extreme waste reasons cause of processor availability is certainly undeniable. The whole problem of bovine emissions is a major bummer, as climate change is getting worse every passing year.

While lifestyle choices to switch to pescatarian or plant-only diets can be helpful some are rather forced into it for health restrictions or are lactose sensitive or intolerant. Not to mention for those opting for lower sugar and reduced calorie count of milk substitutes.

The question remains, is it vegan or not?

Image Source: Vogue India

Unless looking at technicalities, or the chemical composition.

And as it does contain the essence that makes milk “milk” so it’s rather unsafe for ones having milk triggered allergies, as it’s still cow’s milk, however lactose-free with a low saturated fat content.

Parting Thoughts

The lactose-free variant is not as smooth as the real thing getting off the notorious A1 protein attributed to milk-based gut sensitivity.

Rather, it finds itself as a flexible medium flavor-wise punching in as a Dairy alternative lactose-free milk which is on the sweeter side than regular milk.

It’s viscosity in a glass, in a cereal, and some coffee replica 2% of whole milk frothing, foaming, cooking and baking just like the cow’s goodness.

The flip side is the hiked price and lack of availability.

The sad news is that it’s not priced just like cow’s milk, it’s the priciest and most organic Dairy alternative variety to say the least.

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