A new study conducted by the University of Nevada, Reno, has unveiled notable molecular and microbial differences between traditional cow’s milk whey and its precision‑fermented counterpart—the alternative often promoted as a one‑to‑one dairy substitute. Using mass spectrometry, researchers compared both forms of whey and found that while each is rich in β‑lactoglobulin, cow’s milk whey boasts a more diverse protein profile, including α‑lactalbumin, albumin, and casein. In contrast, the fermented version was nearly 98% β‑lactoglobulin with minimal protein diversity.
Crucially, the study also revealed differences in glycan structures—sugar chains attached to proteins—that may influence how these proteins interact with the human gut microbiota. Lab‑based digestion models demonstrated that cow’s milk whey stimulated a richer gut bacterial diversity, whereas the fermented variant resulted in a lower microbial diversity, highlighting that functional equivalence does not necessarily mean biological interchangeability. While neither version is deemed superior, the research signals a need for deeper understanding of novel dairy proteins’ physiological impacts as they enter the food supply chain.
Industry Insight:
For dairy innovators and ingredient developers, this study underscores the importance of rigorous validation of precision‑fermented proteins—especially in claims of “identical” functionality—before market adoption and consumer acceptance.
Source : Dairynews7x7 Aug 8th 2025 Read full article here