The Hebrew University of Jerusalem has joined Israel’s “No cow milk” business. They have engineered a drought-tolerant safflower plant to produce beta-casein – a milk protein that helps give cheese its melting properties. (See Remilk, Plantopia, Imagindairy, Fantastic Farms, & CowFree.)
https://www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2026.1872014/full