Cloned … cheese?
Scientists in New Zealand have genetically engineered cows that produce milk with higher than normal levels of protein, which would speed the process of making cheese.
The journal, Nature Biotechnology, reports this is the first time the food properties of the milk have been genetically engineered.
Researchers put extra copies of genes for two milk proteins-- beta-casein and kappa-casein -- into cow cells. They then created cow embryos from those cells using cloning.
Eleven cows were born. Nine produced milk containing 8% to 20% more of the milk proteins.