Milking without cows: New era of lab-made milk
Have you ever wondered where the milk we drink comes from?
Advertisement
You might think of cows grazing in green fields, right? But what if I tell you there's a new way to make milk, and it doesn't involve cows at all?
It’s called lab-grown milk. Dairy products like milk, cheese and yoghurt are dietary staples for billions of people worldwide. The traditional way of dairy farming currently meets most of this demand.
As global dairy consumption continues to grow, there is a need for increasing production to meet demands and improve environmental sustainability.
Sustainable milk production and consumption are necessary to address food security and climate change, hence the science of lab-grown milk, which is an innovative and developing process to produce milk in laboratories.
Difference
So, what exactly is the difference between traditional cow milk and lab-grown milk? Traditional milk production involves caring for dairy cows by providing suitable housing, feeding them a balanced diet, and milking them twice a day using mechanical milking machines, whereas, with lab-grown milk, scientists use technologies to create milk in the laboratory.
They use tiny cells from cows (DNA taken from mammary stem cells), special yeast and fermentation techniques to mimic the proteins, fats and sugars found in cow's milk and mix them with other ingredients to create milk that resembles cow milk.
Pros and cons
One of the primary considerations when comparing cow milk to lab-grown milk is nutritional content. Cow milk is a rich source of protein, calcium and essential vitamins like B12.
Other Trending Stories
However, developers of lab-grown milk aim to replicate these nutritional components through precision engineering.
By carefully selecting and cultivating cells, scientists tailor the composition of lab-grown milk to be the same as or even exceed the nutritional profile of traditional milk through customisation or fortification with additional nutrients that meet the nutritional needs of consumers.
With some people having allergic and intolerant reactions to regular milk, lab milk can be made without these allergens, making it safe for consumption by these individuals and consumers who have food intolerances because lab-grown milk is made with plant sugar instead of milk sugar (lactose).
The environmental impact of dairy production is a significant concern, particularly regarding greenhouse gas emissions and land usage. Traditional dairy farming requires vast areas of land for grazing and feed production, contributing to deforestation.
Again, these activities release greenhouse gas emissions, such as methane, carbon dioxide and nitrous oxide, which contribute to global warming and climate change. In contrast, lab-grown milk helps reduce greenhouse gas emissions with less land and water usage.
Traditional dairy farming often involves practices that raise concerns about animal welfare, including confinement, separation of calves from mothers, and routine use of antibiotics and hormones. However, lab-grown milk, being entirely animal-free, eliminates these concerns about animal welfare.
The cost and accessibility of cow milk versus lab-grown milk play a crucial role in shaping consumer preferences. Currently, cow milk remains more widely available and affordable due to existing infrastructure and economies of scale in dairy production.
On the other hand, the production of lab-grown milk is expensive, making it not affordable for consumers.
However, as technology advances and production methods for lab-grown milk become more efficient and prices decrease, it will make it more accessible.
Another problem with lab-grown milk production is the loss of jobs for farmers involved in traditional milk production. If more people start drinking lab milk instead of cow milk, some farmers might not have as much work to do.
This is something that needs to be addressed to help these farmers earn a living while tackling the issue of food security in the milk industry.
Conclusion
As technology advances, both traditional and innovative approaches to milk production will coexist, offering consumers a diverse range of choices.
Advertisement
Ultimately, the decision between cow milk and lab-grown alternatives will depend on individual values, preferences and priorities in the quest for a more sustainable and ethical food system.
Consult a registered dietician in any facility for more information on healthy eating.
The writers are with the Department of Dietetics,
School of Biomedical and Allied Health Sciences,
College of Health Sciences, University of Ghana.