Updated

Researchers at the Hebrew University said they have produced beta-casein — a milk protein that gives cheese its melting properties — from a 'cream' pressed from safflower seeds, according to reporting published on August 16. The team framed the result as a way to obtain a key dairy component without cows, potentially cutting production costs and livestock-related emissions. The announcement is a scientific and agricultural-technology development rather than a security or diplomatic one, and it is unrelated to the ongoing regional conflict. No commercial timeline or regulatory pathway was described in the reporting.