You understand that the product I'm talking about is the same proteins as milk, and is essentially whey, right?
I'm not talking about grinding up nuts or grains and calling it milk, I'm talking about engineering yeasts to literally produce the proteins that milk has to create a product that isn't just milk-like, but is literally identical proteins.
You are correct. Thankfully I never said anything of the sort.
I said proteins, plural. The s is a key indicator I was talking about more than one aspect.
Milk is about 5% lactose, 3.5% casein (80%) and whey proteins (20%, almost entirely two specific sub proteins), and 3-4% fat. A negligible amount of minerals. Nonfat milk, which I think we'd both recognize as milk (unpalatable as it may be). Lactose free milk is milk, I think. One assumes lactose free nonfat milk is milk.
So if one is producing the three primary proteins, you've got nearly the whole way there. There's some trace proteins you are missing, but if you are 99.99+% of the way to milk, you've got milk. You sure the milk you get from the store hasn't denatured those trace proteins?
I'm not talking about grinding up nuts or grains and calling it milk, I'm talking about engineering yeasts to literally produce the proteins that milk has to create a product that isn't just milk-like, but is literally identical proteins.