Use of genetically modified organisms in milk and dairy products

Products produced using genetic engineering techniques and resulting in the transfer of a feature that does not exist in food or the modification of an undesirable feature are known as genetically modified organisms (GMO). These products, produced using modern biotechnology methods, meet consumer demands. GMOs are used to meet the demands due to decreasing world resources, environmental destruction and decreasing productivity from agricultural lands due to climate change. The nutritional needs of consumers can be met with plant and animal products produced using modern biotechnological methods. Thanks to indirect and direct gene transfer methods, the desired gene can be easily transferred to the target food. In milk and dairy products, where these techniques are frequently used, either direct gene transfer is made or changes are made on the animal. GMO milk can be produced for individuals who develop allergic reactions to milk proteins and milk sugar lactose, thus reducing these complaints in individuals. Additionally, efficiency can be increased by increasing the protein levels in milk. Cheese is produced by adding different coagulating enzymes to milk. In order to reduce the dependence on this enzyme, known as rennet and obtained from the calf's shirden (from the fourth stomach of young ruminant calves called abomasum), this gene, which provides the clotting factor, is transferred to microorganisms. In this way, the calf is prevented from being slaughtered solely for enzymes and the dependence on the enzyme requirement, which has increased due to the increase in cheese production over the years, is reduced. GMO lactic acid bacteria are also used in yoghurts produced by fermentation of milk. In this way, the shelf life of the products is extended and efficiency is increased. Since the bacteria added to these yoghurts, known as bioengineered yoghurts, are generally added for health-supporting and therapeutic purposes, they should be consumed in sufficient amounts. On the other hand, studies have shown that GMOs, which have become increasingly common in recent years, have caused various health problems. In addition, the transfer of allergic genes is among the possible dangers of triggering these reactions even more.