Apparently a chance gene mutation discovered in a cow in New Zealand has led to the breeding of a strain of lowfat milk-producing dairy cattle. This offers an "all-natural" alternative to the current process for removing the fat, which should make the organicizers happy. (But can the calves drink it??) There are also changes in the types of fat in the milk that give the butter derived from it some appealing qualities, such as being spreadable right from the fridge -- expect that to appear on your shelves in a couple of years!(via PhillyFuture)
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