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Hebrew University

Milk from Seeds: Israeli Scientists Produce a Key Dairy Protein from the Safflower Plant

Hebrew University scientists have successfully engineered a plant to produce beta-casein, a milk protein that helps give cheese its melting properties — an achievement they believe puts them on the way to beating international competition to produce plants that can literally be milked at an industrial scale. The researchers first engineered the laboratory plant Arabidopsis thaliana, and then a drought-tolerant, oil-producing species, safflower, to manufacture the beta-casein, which is important for bone building and also has curdling and emulsifying properties.

"Milk is not produced sustainably," said Prof. Oded Shoseyov of the Faculty of Agriculture, Food and Environment, who led the research. "Some 15 percent of global warming gases are emitted as methane by livestock. Today, with genetic modification, you can take the genes coded for milk proteins and transfer them to another organism that’s more efficient, saving a lot in terms of resource input and emissions." Shoseyov noted that the global dairy industry was worth more than $1 trillion in 2025 and is expected to reach $1.6 trillion by 2035, thanks to population growth and rising awareness of the nutritional value of milk protein.

While engineering the seeds, the team was surprised to discover that instead of reaching the expected storage compartment, the milk protein formed structures resembling those that store natural casein in milk. The best-performing plants produced beta-casein at levels of around 1.26% of total soluble seed protein, far higher than many previous reports of casein production in plants, and Shoseyov said it was easy and relatively cheap to "milk the seeds" by pressing them and separating the resulting mixture into protein-rich cream and solids with a centrifuge.

(TOI/VFI News)

"He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth." – Psalm 104:14

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