Nowadays, the dairy industry accounts for more than 10% of global pollution due to the large amount of water it uses and the large amount of methane that cows expel to the environment. As a result, different alternatives are being sought to diminish the impact of this industry on the environment. One of the most innovative methods is the production of proteins that belong to milk, such as casein, from fermentation processes carried out by yeasts. Thus, this paper presents a literature review about dairy products based on cell cultures as an alternative to cow milk and an approach on milk produced from yeast fermentation.