New Zealand breeds genetically modified cows for consumption
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According to the British "Nature" magazine, the researchers extracted a cow's embryonic cells and added two additional genes: beta casein and kappa casein, which resulted in the milk produced by transgenic cows. The content of beta casein is increased by 20% and the content of kappa casein is also doubled. These two caseins are also the main components of cheese and yogurt products. Since the high protein content of milk can accelerate the speed of coagulation, the time of dairy processing is greatly reduced.
Although most scientists believe that there is no difference between cloned cow's milk and ordinary milk, there is no doubt about the safety of genetically modified milk. According to experts, the key lies in what genes have been added to the DNA of transgenic cows. For example, some GM dairy cows can be a cost-effective “factory†for the production of medical proteins or certain pharmaceutical products. At the same time, however, the milk it produces is likely to contain pharmaceutical ingredients, which will cause harm to human health.
The head of the company said that the milk produced by these GM cows does not contain foreign proteins, just like ordinary milk. However, they will also conduct further tests to confirm the safety of this genetically modified milk. Because many countries have many restrictions on foods made from genetically modified animals, the company is seeking approval from relevant parties to sell their milk to dairy producers.