From cheese to milk, to ice cream and butter, the dairy industry is exploring its new state of being. No, it didn’t get struck by lightning. It’s becoming more dairy-free.
For starters, global food production systems will come under increased pressure from population growth, urbanization and climate change, according to a new review published in the Journal of Dairy Science. The authors forecast that dairy farmers will adopt ways of managing the microbiomes of cows’ digestive systems and other body systems to improve health and well-being. They also believe that there will be more attention to managing a cow’s epigenome, which mediates longer-term responses to the environment. Furthermore, improvements in genetic selection will lead to dairy cattle lines that are healthier, produce milk more efficiently and are more disease- and heat-resistant. The authors also expect a shift from simply exporting surpluses to producing value-added products tailored to specific tastes and customs. And, dairy production will shift to areas with more sustainable water supplies and adequate growing seasons in response to changes in climate.