👉 Cream engineering is a sophisticated biotechnological approach that involves the manipulation of milk proteins, particularly caseins and whey proteins, to enhance the functional properties and nutritional value of dairy products. This process often includes techniques such as enzymatic modification, genetic engineering of microorganisms to produce specific proteins, and the use of advanced fermentation methods. By altering the structure and interaction of these proteins, cream engineering can improve characteristics like texture, stability, emulsification, and digestibility of dairy products. For instance, it can create plant-based alternatives with similar creamy textures to traditional dairy or enhance the bioavailability of nutrients. This innovative field aims to address consumer demands for healthier, more sustainable, and versatile dairy products while reducing reliance on animal agriculture.
