Israeli scientists produce key dairy protein from safflower plant

Scientists at the Hebrew University of Jerusalem have successfully engineered the safflower plant to produce beta-casein, a milk protein essential for the melting properties of cheese and bone health. Prof. Oded Shoseyov, who led the research, stated that the project aims to reduce reliance on livestock, which is responsible for approximately 15% of global greenhouse gas emissions through methane. By transferring genes coded for milk proteins into safflower, the team achieved significant production levels of beta-casein. The researchers noted that the protein can be extracted from the seeds through a simple pressing process followed by centrifugation, making it a potentially cost-effective and sustainable alternative to traditional dairy. The findings, published in the journal Frontiers, represent a significant step toward the industrial-scale production of dairy proteins without the need for livestock.