Scientists in New Zealand have succeeded in genetically engineering, for the first time, cows that produce milk especially suitable for cheese production.
Scientists in New Zealand have succeeded in genetically engineering, for the first time, cows that produce milk especially suitable for cheese production. The BBC reported that the process of making cheese from the new milk will be faster and easier. The researchers in the city of Hamilton claim that the herd of 9 cows produce milk containing a large amount of the protein casein. The protein in the "cloned" milk is easier to process industrially and is more resistant to heat, compared to normal milk.
Scientists have previously succeeded in producing proteins for medical purposes through the process of genetic engineering, but this is the first time that the milk itself has been genetically modified. The scientists hope that the new milk will bring a breakthrough in the dairy industry. They also see the possibility of using their technology to produce "tailored" milk according to the special nutritional needs of humans. On the other hand, opponents of genetically engineered food production question the safety of these products.
The scientists, led by Goetz Label, engineered cells in the laboratory that produce the protein casein in an extremely high quantity. The transgenic cells were fused with cow eggs. The eggs were fertilized and the embryos were implanted in the wombs of cows. Of the 11 cows born, 9 produced the genetically modified milk. The scientists reported their success in the journal Nature Biotechnology.
