No More Sour Milk

It seems the last revolution in the milk industry occurred in 1856 when Louis Pasteur discovered that heating milk quickly and then cooling it killed harmful bacteria without changing nutrients. In 1876 the Laster Milk Jar appeared on the scene, changing the way milk was packaged and distributed. Today, through bio engineering of cattle, milk will undergo another revolution. For example, children that suffer from lactose intolerance will have their own GMO milk that would be more digestible. No sour grapes about biotech in the dairy sector, when it means no more sour milk, rather milk engineered for a longer shelf life. Cows will appreciate advances in dairy biotechnology as well as it could mean the eventual irradiation of diseases like mastitis, a bacterial infection that makes life miserable for dairy cows. Even cheese makers will reap benefits from GMO milk by using the same amount of milk to produce more cheese. Who knows maybe one day to the delight of children, chocolate milk will come from brown cows after all. I'm Susan Allen and this is Food Forethought.