Difference between revisions of "Real Vegan Cheese"

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The goal of this project is to make real vegan cheese by engineering normal baker's yeast (S. cerevisiae) to express milk protein (casein), purifying the protein, creating a milk-substitute by blending in vegan replacements for lactose and milkfat, and finally turning the resulting milk-substitute into semi-hard cheese like gouda using the normal cheese-making process. Watch a [https://www.indiegogo.com/projects/real-vegan-cheese/ brief video about the project].
The goal of this project is to make real vegan cheese by engineering normal baker's yeast (S. cerevisiae) to express milk protein (casein), purifying the protein, creating a milk-substitute by blending in vegan replacements for lactose and milkfat, and finally turning the resulting milk-substitute into semi-hard cheese like gouda using the normal cheese-making process.  
* Watch a [https://www.indiegogo.com/projects/real-vegan-cheese/ brief video about the project].
* Check out our website at [https://www.realvegancheese.org/ realvegancheese.org].
* Read our [https://www.realvegancheese.org/news Blog Posts] about this project.


The main challenges include:
The main challenges include:
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** Cost-efficient [[protein purification]].
** Cost-efficient [[protein purification]].
** [[Molecular_biology#Role_of_phosphorylation_and_glycosylation_in_micelle_formation_or_coagulation |Stable micelle-formation.]]
** [[Molecular_biology#Role_of_phosphorylation_and_glycosylation_in_micelle_formation_or_coagulation |Stable micelle-formation.]]
** Finding a suitable milk-fat replacement.
** Finding suitable [[alternative fats]].
** Finding a suitable lactose replacement
** Finding suitable [[alternative sugars]].
** Can we achieve the same flavor and aroma profile using the traditional cheese ripening [[bacterial cultures]]?
** Can we achieve the same flavor and aroma profile using the traditional cheese ripening [[bacterial cultures]]?


* [[Ethical, Legal, and Social Implications]]
* [[Ethical, Legal, and Social Implications]]
** A comparison between yeast bioreactors and dairy cows will be essential
** Can we produce this cheese in a way that is (a) better for the environment, and (b) economically feasible? Check our page on [[Life Cycle Assessments and Techno-Economic Analyses]]
** Can we produce this cheese in a way that is (a) better for the environment, and (b) economically feasible? Check our page on [[Life Cycle Assessments and Techno-Economic Analyses]]


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*Add to this wiki.
*Add to this wiki.


= Project topics =
= More links to incorporate =
*[[Science]]
*[[Science]]
**[[Molecular biology]]
**[[Microbiology]]
**[[Microbiology]]
**[[Cloning strategy]]
**[[gBlock design]]
**[[Yeast Transformation]]
**[[Protein Expression in Yeast]]
**[[Protein Expression in Yeast]]
**[[Plasmid design]]
*[[Bureaucracy]]
**[[Bacterial cultures]]
**[[Educational Videos]]
*[[Narwhal Cheese]]!
*[[Experiments started January 2016]]
*[[Shared Laboratory Notebook]]
*[[How to take notes and record data]]
*[[Questions and answers]]
*[[Cheese making]]
*[[Cheese making]]
*[[Existing vegan cheeses]]
*[[Existing vegan cheeses]]
*[[Ethical, Legal, and Social Implications]]
*[[Experiments started January 2016]]
*[[External communications]]
*[[Finances]] - Incoming monies, purchases, etc.
*[[Health effects: allergy and cancer link]]
*[[Health effects: allergy and cancer link]]
*[[How to take notes and record data]]
*[[Media]] - Articles written about us
*[[Product viability]]
*[[Product viability]]
*[[Budget, planning and orders]]
*[[Narwhal Cheese]]!
*[[Wetware inventory]]
*[[Questions and answers]]
*[[Service and reagent providers]] - Sequencing, synthesis, enzymes, etc.
*[[Shared Laboratory Notebook]]
*[[Similar projects]] - Other people doing similar stuff
*[[Software]]
*[[Software]]
*[[External communications]]
*[[Service and reagent providers]] - Sequencing, synthesis, enzymes, etc.
*[[Bureaucracy]]
*[[Video]] - Video and audio documentation, teleconferencing and live-streaming
*[[Video]] - Video and audio documentation, teleconferencing and live-streaming
*[[Finances]] - Incoming monies, purchases, etc.
*[[Media]] - Articles written about us
*[[Similar projects]] - Other people doing similar stuff

Latest revision as of 02:48, 18 July 2023

The goal of this project is to make real vegan cheese by engineering normal baker's yeast (S. cerevisiae) to express milk protein (casein), purifying the protein, creating a milk-substitute by blending in vegan replacements for lactose and milkfat, and finally turning the resulting milk-substitute into semi-hard cheese like gouda using the normal cheese-making process.

The main challenges include:

  • Safety
    • Ensuring a safe and responsible research environment is already a key goal of CCL and BioC, but we will have to field potential safety concerns specifically related to the Real Vegan Cheese project.
    • Check out the Community Biology Safety Handbook, edited with help from some of our members.
  • Funding and spreading the word
    • We have raised about $37,000 on indiegogo and the funding we raised is being used on developing the feasibility of producing Real Vegan Cheese from baker's yeast.
  • Patents
    • We plan to patent and abandon to keep this technology free for everyone
  • Education
    • Providing hands-on lab training.
    • Check out our Educational Videos about many parts of the process!

Getting involved

So, you want to join the Real Vegan Cheese project? - Orientation for new folks - September 2022 blog post.

Here are some different ways to get involved:

More links to incorporate

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