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REVIEW

Toward Rational Design of Precision-Fermented Milk Proteins: Integrating Cross-Species Selection, Post-Translational Modification, and AI Optimization.

A review maps how milk proteins from humans, cows, goats and camels could be chosen and made through precision fermentation, addressing design gaps in target selection and protein processing. It compares sequences, structures and post-production modifications, then assesses host engineering, scale-up, purification and AI methods. Human proteins suit infant nutrition and immune uses, while ruminant proteins fit current expression systems better. α-Lactalbumin and β-lactoglobulin need fewer modifications than caseins and lactoferrin. AI cannot yet optimise yield, folding and modification accuracy together, leaving scale-up, glycoengineering and regulation unresolved.

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