A team led by Professor Esteban Marcellin at The University of Queensland has successfully produced dairy proteins using precision fermentation, a process similar to beer fermentation. The technology has been transferred to industry partner All G, a Sydney-based company, to develop a milk supplement. The team used custom-built bioreactors to carefully manage the fermentation process, allowing for precise control over oxygen uptake, pH levels, and growth conditions. This enabled them to improve growth rates and control by-products. The technology transfer from the lab to All G’s manufacturing environment involved scaling up the fermentation process to suit larger production units. All G’s Chief Technology Officer, Dr Guillaume Barbier, said the partnership with FaBA has allowed them to develop dairy products using new technology that is good for people and the planet. The project was supported by the Australian Government Department of Education through the Trailblazer Universities Program. The collaboration is a step closer to commercializing dairy products made using precision fermentation, which is an emerging industry for the future of dairy products.
Dairy technology progresses from concept to creating nutritional milk supplements
