Several years ago, I read a story (I think it was a first draft of a Mosaic article) that mentioned a team of Israeli specialists who went to China to help build up the country’s dairy industry. At a model farm, the consultants had the cows listen to Beethoven (or was it Mozart?) as they grazed, which, studies had shown, would cause them to produce more milk.
While Sino-Israeli cooperation isn’t what it used to be, the land of milk and honey continues to lead the way in terms of innovations in dairy production. In honor of Shavuot—on which, for reasons that are not entirely clear, there is a widespread Jewish custom of eating dairy foods—here’s a look at some of them. Some of the most cutting-edge, according to Alon Turkaspa, cut out the cows entirely:
Remilk produces dairy products in a way that is healthy and clean, without cholesterol, lactose, hormones, and antibiotics. Their method yields products that taste identical to conventional dairy, use significantly fewer resources, and are 100-percent cruelty-free.
Imagindairy creates animal-free dairy products using fermentation. They combine a passion for dairy, concern for the planet and scientific expertise to produce dairy proteins that mimic the flavor, functionality, experience, mouthfeel, and nutrition of traditional dairy. Their products are lactose-free, growth hormone-free, and cholesterol-free.
Read more on JNS: https://www.jns.org/the-land-of-milk-and-honey-innovates-the-dairy-technology-sector/