ViaLactia, a biotechnology company in New Zealand, has discovered that some cows have the natural ability to generate skimmed milk because of a gene present in them. This discovery, made in 2001, could have a significant impact on the dairy industry. Full-fat milk comprises only one-fourth of the milk sold in the UK with the rest being skimmed or semi-skimmed milk.

Marge, the cow in which the gene was first discovered, produces milk that is low in saturated fats. This milk has a higher proportion of healthier polyunsaturates and monounsaturated fats and can be used to make spreadbale butter.

The discovery occurred in 2001 during a screening of milk compositions across New Zealand’s four million cattle. The screening was carried out by ViaLactia.

Subsequently, the low-fat gene emerged in some of Marge’s calves. The team at ViaLactica, then hit upon the possibility of developing commercial herds producing natural skimmed milk. Since then, the team at ViaLactia has been able to bred calves to produce the low-fat variety of milk.

Russell Snell, chief scientist at the firm, said “When we found her daughters had the gene, that was the eureka moment, but the true holy grail will be to produce a sire with the gene”.

High levels of saturated fats, found in whole milk, is said to cause higher chances heart disease and stroke. As a result, there is a rising demand for skimmed milk. Saturated fat makes 3.5% of whole milk, 1.7% of semi-skimmed milk and only 0.1% of skimmed milk.