Cheese made in the lab with a special enzyme from yaks feels and clumps together just like regular cheese made with cow enzymes.

4

Pro

0

Against

Evidence from Studies

Supporting (1)

4

Community contributions welcome

4

Large-scale production of yak (Bos grunniens) chymosin A in Pichia pastoris.

Cross-Sectional Study

In Vitro

2019 Feb

The study made cheese in the lab using a special enzyme from yaks, and found it worked almost the same as the regular cow enzyme used in cheese-making.

Contradicting (0)

0

Community contributions welcome

No contradicting evidence found

Gold Standard Evidence Needed

According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Large-scale production of yak (Bos grunniens) chymosin A in Pichia pastoris.

Score: 4

DOI: 10.1016/j.pep.2018.10.007

Similar Assertions

This lab-made enzyme from yaks works best at clumping milk when it's slightly acidic and warm — just like in real cheese-making.

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For thousands of years, the key ingredient that turns milk into cheese has come from the stomachs of baby calves.

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