👉 Milk engineering is an advanced biotechnological process that involves the modification of milk's composition and properties through genetic engineering, microbiology, and bioprocessing techniques. This process aims to enhance milk's nutritional value, functional properties, and shelf-life by introducing or modifying specific genes in microorganisms like bacteria or yeast that produce milk proteins. For instance, scientists can engineer these microorganisms to produce casein variants with improved digestibility or higher concentrations of beneficial bioactive peptides. Additionally, milk engineering can involve the use of enzymes to alter milk's fat content, improve its texture, or create novel dairy products with tailored characteristics. The ultimate goal is to produce milk and dairy products that offer enhanced health benefits, cater to specific dietary needs, and have extended shelf-life, all while maintaining or improving sensory qualities.
