Recently, New Zealand scientists have used genetically modified cows to produce high casein milk. Since cheese is mainly casein, the same amount of this milk can produce more cheese products. It is reported that dairy cows that produce high casein milk have two proteins, β-casein and κ-casein. Results Milk contains 20% more beta-casein than normal milk and kappa-casein is twice that of normal milk. Due to the high protein content of milk, the speed of its condensation is also increased, thereby shortening the time required to produce cheese.
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