Compositions comprising a casein and methods of producing the same

A substitute dairy food composition, wherein:

• (a) the substitute dairy food composition comprises one or more identified recombinant milk proteins;
• (b) the substitute dairy food composition is essentially free of milk proteins other than the one or more identified recombinant milk proteins;
• (c) the one or more identified recombinant milk proteins are:
• i. a recombinant β-lactoglobulin protein, a recombinant I-lactalbumin protein, a recombinant β-casein protein, a recombinant I-S1-casein protein, a recombinant I-S2-casein protein, and a recombinant P-casein protein;
• ii. a recombinant β-lactoglobulin protein, a recombinant I-lactalbumin protein, and a recombinant β-casein protein;
• iii. a recombinant β-casein protein and a recombinant I-S1-casein protein;
• iv. a recombinant β-lactoglobulin protein, a recombinant I-lactalbumin protein, and a recombinant P-casein protein;
• or
• v. a recombinant β-casein, a recombinant I-S1-casein protein, and a recombinant I-S2-casein protein;
• (d) the one or more identified recombinant milk proteins confer on the substitute dairy food composition one or more characteristics of a dairy product selected from the group consisting of:
• taste, flavor, aroma, appearance, mouthfeel, density, structure, texture, elasticity, springiness, coagulation, binding, leavening, aeration, foaming, creaminess, and emulsification.