January 22, 2025. German dairy company Hochland has teamed up with Belgian-Dutch food tech startup Those Vegan Cowboys to develop cheese without cows. The collaboration aims to use precision fermentation to produce casein, the key dairy protein, without traditional dairy farming.

A new approach to cheesemaking

Precision fermentation allows microbes to produce dairy proteins identical to those found in cow’s milk. Scientists insert DNA sequences into yeast or bacteria, instructing them to generate casein. These microbes ferment in controlled conditions, creating a protein that behaves just like traditional dairy casein.

Unlike plant-based cheese, which lacks the melt and stretch of dairy, this animal-free alternative promises the same taste and texture as conventional cheese. Hochland, one of Europe’s largest cheese producers, plans to test this protein in semi-hard and hard cheeses.

Who are these companies?

About Hochland

Founded in 1927, Hochland is a family-owned dairy company based in Germany. It produces a wide range of cheese products, including processed, cream and soft cheeses, under brands such as Almette and Patros. With a turnover exceeding €2.25 billion, Hochland operates internationally, with production sites in several countries. The company remains committed to both traditional dairy and sustainable innovations, such as precision fermentation.

In 2023, Hochland sold over 400,000 tonnes of cheese. The company employs approximately 6,200 people, with around 2,200 based in Germany and 4,000 abroad.

Hochland is committed to sustainability and innovation. They were the first company in the German dairy industry to be certified according to the EU Eco Audit Regulation (EMAS) in 1995. The company continues to expand its product range and explore new markets, maintaining its position as a key player in the global cheese industry.

About Those Vegan Cowboys

Those Vegan Cowboys, founded by Jaap Korteweg and Niko Koffeman, are pioneers in developing animal-free dairy alternatives. The company uses precision fermentation to create casein without relying on cows. Their goal is to revolutionise cheesemaking by providing sustainable and ethical dairy alternatives.

They previously gained recognition for founding The Vegetarian Butcher, a plant-based meat company later acquired by Unilever.

Sustainability at the forefront

Those Vegan Cowboys claim their process uses 80 per cent less carbon dioxide and only 20 per cent of the land and water required for dairy farming. The method also eliminates methane emissions, a major contributor to climate change.

Hochland sees precision fermentation as a way to expand its product range while reducing environmental impact. The company remains committed to traditional dairy but views innovation as key to meeting global food demand.

When will animal-free cheese hit the market?

While precision-fermented casein is not yet approved in Europe, Those Vegan Cowboys are working on regulatory approvals. The United States is expected to see the first launches in 2025, with Asia following soon after. Dutch consumers may have the chance to sample the cheese later this year.

If successful, this collaboration could reshape the dairy industry, providing consumers with a sustainable and ethical alternative to traditional cheese.

Would you eat cheese that is made using this technology? Let me know in the comments below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post European Startup & Dairy Giant To Develop Animal-Free Cheese appeared first on Cheese Scientist.

SEE ALSO: Why raw milk cheese is the ultimate expression of time and place →

What is rBST, and how does it work?

Recombinant bovine somatotropin (rBST) is a synthetic version of a hormone naturally produced by cows. Scientists create it using genetic engineering. Once injected, it stimulates the production of insulin-like growth factor 1 (IGF-1), which increases milk production.

With rBST, cows can produce 10-15% more milk. However, this comes at a cost. The increased milk production places significant strain on a cow’s body, leading to health problems. These include mastitis (a painful udder infection), lameness and reduced fertility.

Farmers typically begin administering rBST about 8-10 weeks after a cow gives birth. Injections are given every two weeks to sustain higher milk yields.

The impact of rBST on animal welfare

One of the most significant criticisms of rBST is its effect on animal welfare. Cows treated with rBST face higher rates of health issues than untreated cows.

1. Mastitis: Mastitis is a bacterial infection of the udder that causes swelling, pain, and reduced milk quality. Studies show that rBST-treated cows have a higher risk of developing mastitis. Treating mastitis often requires antibiotics, which can further complicate milk quality.
2. Lameness: Increased milk production puts physical stress on a cow’s body. This strain can lead to lameness, a condition where cows struggle to walk or stand. Lameness affects a cow’s mobility and overall well-being, reducing their quality of life.
3. Reproductive problems: Cows injected with rBST are more likely to experience reproductive issues, including difficulty conceiving. This reduces their productivity and shortens their lifespan on farms.

Animal welfare organisations and consumers alike have raised concerns about these issues. Many argue that the increased milk yield does not justify the suffering caused to the cows.

How rBST affects milk quality

rBST also has a significant impact on the quality of milk it helps produce. While regulatory agencies like the FDA and WHO deem rBST milk safe for consumption, concerns remain.

Elevated IGF-1 levels

Milk from rBST-treated cows contains higher levels of insulin-like growth factor 1 (IGF-1). IGF-1 is a hormone linked to cell growth and repair in humans. Some studies suggest elevated IGF-1 levels could be associated with increased risks of certain cancers. Although these findings are not conclusive, many consumers prefer to avoid any potential risks.

Higher somatic cell counts

Cows with mastitis produce milk with higher somatic cell counts. These cells, which include pus and immune cells, can affect the milk’s flavour, texture and overall quality. Farmers must test milk regularly to ensure it meets safety standards, but elevated somatic cell counts remain a concern.

Antibiotic contamination

Treating mastitis often requires antibiotics. While farmers must follow withdrawal periods to prevent antibiotic residues in milk, mistakes can happen. The overuse of antibiotics in rBST-treated cows also contributes to the global problem of antibiotic resistance.

How rBST impacts cheese production

The effects of rBST on milk quality can extend to cheese production. Cheesemakers rely on high-quality milk to produce cheeses with the desired texture, flavour and appearance. Milk from rBST-treated cows may present challenges for artisans and industrial producers alike.

Altered milk composition

Higher somatic cell counts from rBST-treated cows can change the composition of milk. These changes may impact curd formation, a crucial step in cheesemaking. Poor curd formation can lead to lower yields and inconsistent cheese textures.

Consumer perception

Many cheese lovers prefer products made from rBST-free milk. Artisanal cheesemakers often highlight their use of high-quality, hormone-free milk to attract discerning customers. For these producers, avoiding rBST milk is essential to maintaining their reputation.

Global regulations on rBST

The use of rBST remains a controversial topic worldwide. While it is legal in some countries, many have banned it due to animal welfare and public health concerns.

Countries that allow rBST

The United States is the largest market for rBST use. Other countries, including Brazil, South Africa and some regions of Mexico, also permit its use.

Countries that ban rBST

Many countries, including those in the European Union, Canada, Australia and Japan, have banned rBST. These bans reflect concerns about animal welfare and the potential health risks of elevated IGF-1 levels in milk.

Choosing rBST-free cheese

As awareness of rBST’s impact grows, many cheesemakers in the United States are committing to using rBST-free milk. Here are a few notable examples:

Tillamook Cheese

Tillamook, a cooperative based in Oregon, uses milk exclusively from local farms that pledge not to use rBST. Their cheeses, including their iconic Cheddars, reflect their commitment to quality and sustainability.

Rogue Creamery

Rogue Creamery, another Oregon-based producer, uses organic, rBST-free milk for all its cheeses. Known for their award-winning Rogue River Blue, Rogue Creamery prioritises sustainability and animal welfare.

Cabot Creamery and Organic Valley

Cabot Creamery and Organic Valley are also leading names in rBST-free cheese production. Their products cater to consumers seeking natural and ethical dairy options.

Why choose rBST-free dairy?

Choosing rBST-free dairy products benefits cows, consumers and the environment. Supporting cheesemakers who avoid rBST promotes better animal welfare and ensures high-quality, natural cheese.

When shopping, look for labels stating “rBST-free” or choose trusted brands like Tillamook and Rogue Creamery. By making this choice, you’re helping to create a more sustainable and ethical dairy industry.

Conclusion

While rBST may boost milk production, the cost to cows, milk quality and cheese production is too high to ignore. Animal welfare issues, potential health risks, and altered milk composition make rBST a controversial and undesirable practice.

By choosing rBST-free cheese, consumers can enjoy better-tasting, ethically produced dairy while supporting sustainable farming practices. For the future of cows and cheese lovers alike, rBST-free is the way forward.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why rBST Is Bad For Cows, Milk Quality & Cheese Production appeared first on Cheese Scientist.