Conceptual analysis demonstrates the necessity of casein micelle assembly in recombinant cheese production, highlighting its critical role in curd formation and texture.
Producing recombinant caseins through precision fermentation offers a route to decouple cheesemaking from animal agriculture. This raises a key question: are casein micelles required for cheesemaking, or can cheese be made from non-micellar caseins? We argue that micelle assembly is currently the most plausible route to produce cheese from recombinant caseins that closely resembles natural cheese, as their supramolecular organisation underpins rennet coagulation, curd formation, and texture development.
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Antuma et al. (2026) studied this question.
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