Researchers in New Zealand have genetically engineered nine cows to produce high-protein milk for the cheese market. The cows possess additional copies of genes for the proteins beta casein and kappa casein. And their milk contains about 20 percent more beta casein and twice as much kappa casein as the milk from conventional cows. This means more cheese can be made from the same volume of milk.
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|Researchers in New Zealand have used biotechnology to improve cheese yield from milk. photo courtesy of National Dairy Council|