From lab to table: The path of recombinant milk proteins in transforming dairy production.

Abstract

Background

Recombinant milk protein production is emerging as a pivotal innovation in the dairy industry, driven by the need for sustainable and ethically produced dairy alternatives. Traditional dairy production faces challenges such as greenhouse gas emissions, ethical concerns about animal welfare, and fluctuating productivity due to environmental factors. Recombinant technology offers a promising avenue, using genetically modified organisms to produce milk proteins that closely mimic their natural counterparts.

Scope and approach

This work encompasses a comprehensive review of articles and patents aimed at understanding the current state and advancements in the production of recombinant milk proteins. It addresses technical aspects such as raw milk composition, protein expression in various hosts, the importance of posttranslational modifications, and the challenges of scaling up for commercial production. The study also explores the implications and possibilities of these advancements for the food industry.

Key findings and conclusions

Recombinant milk protein production holds significant promise in revolutionizing the dairy industry. Key findings from this review include the identification of efficient host organisms and vectors, advancements in genetic engineering and bioprocessing, and innovative strategies for large-scale production. The future of this technology is promising, especially in creating sustainable, efficient production methods. However, challenges remain in achieving cost-effectiveness, scalability, and a nutritional profile comparable to traditional milk. Continuous research and development are essential for optimizing the technology and enhancing its commercial viability to meet the increasing demand for sustainable dairy alternatives.