| Protein name |
Kappa-casein |
| Host compatibility |
Komagatella phaffi (Pichia pastoris) |
| Yield |
Up to 1.1 g/L (Pandya et al., 2016)
|
| Scale (in specific example) |
Lab scale in bioreactor (Pandya et al., 2016)
|
| Biggest scale product has been develloped in this organism |
Perfect Day possibly on pilot scale (no product on the market yet) |
| Regulatory status in Europe |
Not allowed |
| Regulatory status in other parts of the world |
No FDA GRAS approval in US, not allowed in Canada |
| Companies producing this protein in this organism |
Perfect Day has filed a patent (no product yet)
|
| Extra/remark |
Casein molecules (alpha, beta and kappa) are assembled into supramolecular protein structures called casein micelles. These micelles are destabilized during cheese making, which results into the aggregation of the casein proteins into a protein network. All three types of casein proteins are thus needed together (Hettinga & Bijl, 2022).
|
| Publications/references |
-
Pandya, R., P. Gandhi, S. Ji, D. Beauchamp, and L. Hom. 2016. Compositions comprising a casein and methods of producing the same. WO201629193 A1. Filed: Aug 21, 2015 and Published: Feb 25, 2016.
-
Broyard, C., & Gaucheron, F. (2015). Modifications of structures and functions of caseins: a scientific and technological challenge. Dairy Science and Technology, 95(6), 831–862. https://doi.org/10.1007/s13594-015-0220-y
-
Chezan, D., Fuhrmann, P. L., Bender, D., Rennhofer, H., Domig, K. J., & Dewi, B. P. (2025). Physicochemical properties of native and precision fermentation-derived bovine β-casein: structural and functional insights. Food Hydrocolloids, 171, 111797. https://doi.org/10.1016/j.foodhyd.2025.111797
-
Knychala, M. M., Boing, L. A., Ienczak, J. L., Trichez, D., & Stambuk, B. U. (2024). Precision Fermentation as an Alternative to Animal Protein, a Review. Fermentation, 10(6), 315. https://doi.org/10.3390/fermentation10060315
-
Hettinga, K., & Bijl, E. (2022). Can recombinant milk proteins replace those produced by animals? Current Opinion in Biotechnology, 75, 102690. https://doi.org/10.1016/j.copbio.2022.102690
-
Lanquar, V., El-Richani, M., Hathwaik, L., & Klemaszewski, J. (2024, September 3). US20240102072A1 - Food compositions comprising recombinant milk proteins. Retrieved September 1, 2025, from https://patents.google.com/patent/US20240102072A1
-
Hochwallner, H., Schulmeister, U., Swoboda, I., Spitzauer, S., & Valenta, R. (2014). Cow’s milk allergy: From allergens to new forms of diagnosis, therapy and prevention. Methods, 66(1), 22–33. https://doi.org/10.1016/j.ymeth.2013.08.005
|