Posted on 05/28/2007 2:22:51 PM PDT by nypokerface
AUCKLAND, New Zealand, May 27 (UPI) -- Scientists in New Zealand have successfully bred a cow that produces skim milk and the firm behind the process said herds of the animals are on the horizon.
Officials at the biotech firm, ViaLactia, said the new breeding program would allow them to gain a significant foothold in the world's food industry by marketing to health-conscious consumers, The Times of London said Sunday.
ViaLactia's chief scientist, Russell Snell, said the cow's milk is significantly healthier in three ways.
"She produces a normal level of protein in her milk but substantially less fat, and the fat she does produce has much more unsaturated fat," Snell said. "She also produces milk with very high levels of omega3 oils."
The firm found the cow in 2001, but Snell said true success came when the company learned the animal could pass the trait onto its offspring.
"You have to generate daughters and then they have to carry a calf and deliver milk," Snell told the newspaper. "The eureka moment was when we found her daughters produced milk like their mother."
Good Lord.
What a eureka moment it must have been for the calves that get to live on skim milk.
The next step: since they can breed out milkfat, let 'em have a go at breeding out flatulence. Do that, and gummint will force all other breeds out of existence.
You can be afraid now.
But what about chocolate milk?
I only drink whole milk!
I’d pour hhat horible stuff down the sink before i’d drink it.
This breed of cow has been around for centuries.
They are called Holsteins....
Actually, it is illegal to sell milk from the farm that has LESS than 3.2% butterfat content. Individual cows could test as low as 2.8% (which brings the average for the herd down just a little).
Typically, other breeds (Ayrshire, 4.1%, Guernsey, 4.0%, Brown Swiss, 4.2% and Jerseys, 5.0%) are higher testing than Holsteins, which are typically 3.4% to 3.6% on average. But because Holsteins produce milk in such volume, they have become the standard by which market milk is measured.
Normally, butterfat content is removed by centrifuge, and churned into butter or used in ice cream making. But now people have become hysterical about the “bad” effects of butterfat, and the high-fat breeds are somewhat at a disadvantage in selling market milk.
Hig-fat milk makes great cheese, though.
Yes, but WHEY???
And if all else fails, it’s a good source for BovoDiesel...
It'll be a ong time before we see racial equality among cows.
That’s positively bovine.
Like, *PING*, dudes!
I picture this as a seriously frail and anemic cow.
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