Difference between revisions of "Real Vegan Cheese"

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(Linking "Stable miscelle-formation." to page Molecular Biology, section Role of phosphorylation and glycosylation in micelle formation or coagulation.)
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* Biology
* Biology
** Getting the major casein-proteins secreted.
** Getting the major [[Molecular_biology#Proteins|casein proteins]] expressed, and ideally secreted.
** Achieving a high level of expression.
** Achieving a high level of expression.
** Ensuring any necessary [[Molecular_biology#Post-translational_modification|post-translational modifications]] take place.
** Ensuring any necessary [[Molecular_biology#Post-translational_modification|post-translational modifications]] take place.
** 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 a suitable milk-fat replacement.
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= Getting involved =
= Getting involved =
[https://www.realvegancheese.org/news/so-you-want-to-join-the-real-vegan-cheese-project-orientation-for-new-folks '''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:
Here are some different ways to get involved:
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*[https://realvegancheese.org/contribute/ Help fund the project]
*[https://realvegancheese.org/contribute/ Help fund the project]
*Send us an email at info@counterculturelabs.org
*Send us an email at info@counterculturelabs.org
*[https://www.realvegancheese.org/news/so-you-want-to-join-the-real-vegan-cheese-project-orientation-for-new-folks So, you want to join the Real Vegan Cheese project Blog? - 2022 Orientation for new folks]
*Add to this wiki.
*Add to this wiki.



Revision as of 02:54, 23 May 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. Watch a brief video about the project.

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.
  • 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.

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:

Project topics