As the population grows, the scientists try to search for the new sources of food. In the XXI century, biotechnology is able to provide the solution for the food problem. The biotechnology products use various types of feedstock, therefore it is a prospective trend for development and implementation into food industry.
There are three aspects for assessing the food quality: nutritional value (composition), safety, taste & flavor, and nutrients availability. The nutritional value of milk is about proteins, sugars, fats, and energy content. The safety refers to presence of potentially hazardous chemicals (heavy metals ions, pesticides, fertilizers residuals, etc.), as well as bacteriological safety. Although taste & flavor are subjective characteristics, they are caused by the nutrients. The nutrients availability influence the digestion of the product and thus the positive influence on health.
Biotech milk is a liquid with the same taste and flavor as the cow's milk, as well as the same nutritional value (Wohlsen, 2015). The various types of feedstock can be used to produce, for instance sunflower oil. The composition is adjusted to contain galactose (the sugar identical to lactose present in diary milk), casein. The product is expected to be able to replace milk in cheese, butter and yoghurt production (Nguyen, 2014).
The synthetic milk fully reproduces the milk protein, and the minerals in the biotech milk are added intentionally. Therefore, it is possible to obtain Ca- or Fe- fortified milk (Qui, 2014), or milk with vitamins B, D, E, and folic acid (Burke-Kennedy, 2015) to satisfy the regional demand, or the need of the specific group (children, pregnant, people with the digestion disorders). The significant advantage is that the milk composition can be adjusted for the specific groups of people: lactose- or cholesterol-free (Nguyen, 2014). In addition, the fat extracted from vegetables is healthier (Qui, 2014).
They also claim "97% resembling milk" taste (Nguyen, 2014). The other science group states “You are not giving anything up”, saying about the vegan cheese from biotech milk (Wohlsen, 2015). Hence, the sensory perceptions are satisfied.
Although the diary specialists claim that the synthetic milk does not reflect the complex chemical composition of diary milk, the biotechnologists assert that the intense farming practices have the significant influence on quality of the diary milk (Jayalakshmi, 2014). The biotechnologists claim that the synthetic milk cannot contain pesticides, hormones, or bacteria; it does not require pasteurization.
Basing on the presented arguments, the biotech milk overcomes the diary milk by safety. The adjustable composition makes it favorable dietary product. Therefore, for the dietary purpose biotech milk is a better product, since it suits the needs of the specific groups. For example, people who cannot digest lactose, casein, or people who do not consume animal food, as vegans. The taste and nutritional composition is the same, so it can be used for various types of cooking.
However, none of the scientists mentioned the digestible characteristics of the biotech milk. Possibly, this is because the appropriate research has not been performed yet. There are no data available about the enzymes involved in the process of synthetic milk digestion. Therefore, the large-scale distribution should be limited. The further nutrition and clinical research is required to test if the biotech milk is so healthy, nutritious, and favorable as presented by biotechnologists.
References
Burke-Kennedy, E. (2015). How synthetic milk may put cows out of business. The Irish Times. Retrieved from http://www.irishtimes.com/business/how-synthetic-milk-may-put-cows-out-of-business-1.2222468.
Jayalakshmi, K. (2014). Genetic engineering: synthetic milk may be next after synthetic meat. International Business Time. Retrieved from http://www.ibtimes.co.uk/genetic-engineering-synthetic-milk-may-be-next-after-synthetic-meat-1471878.
Nguyen, T. C. (2014). Animal lovers use biotech to develop milk made by man instead of a cow. The Washington Post. Retrieved from https://www.washingtonpost.com/national/health-science/animal-lovers-use-biotech-to-develp-milk-made-by-man-instead-of-a-cow/2014/07/21/c79e4ea6-0d07-11e4-b8e5-d0de80767fc2_story.html.
Qui, L. (2014). Milk grown in a lab is humane and sustainable. But Can It Catch On? National Geographic. Retrieved from http://news.nationalgeographic.com/news/2014/10/141022-lab-grown-milk-biotechnology-gmo-food-climate.
Wohlsen, M. (2015). Cow milk without the cow is coming to change food forever. Wired. Retrieved from http://www.wired.com/2015/04/diy-biotech-vegan-cheese.
