Cheese to Please?

NZ scientists at the Ruakura Research Centre in Hamilton in a radical innovation have genetically modified cows to produce high-protein milk for the country’s cheese industry. The altered protein-levels would allow cheese-makers to produce more from the same quantity of milk, and at a significantly faster rate. Like all things GE the advantages are not undisputed: Greenpeace spokesman Steve Abel: “Consumers have rejected GE food crops the world over, GE dairy products will most certainly meet the same fate. There is no point producing something that nobody wants to buy.”

Tags: genetic engineering  Greenpeace  Hamilton  high-protein milk  New Scientist  New Zealand Ruakura Research Centre  NZ cheese industry  Steve Abel