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The New York Times reports this morning that scientists in New Zealand have genetically engineered and cloned cows that produce milk with higher-than-normal protein levels, which could allow producers to make cheese at a faster-than-normal rate.

While there have been cows that have been genetically engineered to produce proteins that can be used as pharmaceuticals, the NYT says this is the first time a cow’s food properties have been manipulated.

Such cheese is not on the market at the present time; the US Food and Drug Administration (FDA) has asked producers to keep such products off the market while it develops a policy.
KC's View:
Just one more question that retailers are going to have to answer. Stay tuned.

The best response, however, came from a scientist not involved in the research, who told the NYT: "It could be a very cool thing, especially if you like pizza."