¿Leche sin vacas? La nueva era de los lácteos, leche sintética y sostenibilidad

The article introduces "leche de laboratorio" (laboratory milk), a synthetic alternative to traditional milk that is sustainable, delicious, and nutritious. This new era of lactose-free milk production uses biotechnology and fermentation to create proteins similar to those found in animal milk. The process involves inserting genes responsible for lactose proteins into microorganisms like yeast, which produce the desired proteins efficiently. The resulting synthetic milk is tested rigorously for quality, safety, and nutritional content. Benefits include:* Reduced carbon emissions and resource usage compared to traditional milk production* No lactose, cholesterol, or hormones found in animal milk* Customizable nutrition profiles for specific consumer needs* Consistent quality and taste similar to traditional milkThe article highlights the advantages of laboratory-made milk over traditional milk, including reduced environmental impact and a safer, healthier alternative for those with dietary restrictions.