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Soon a human-milk cheese?

MONTREAL - Amateurs brie and other cheese, the cheese next to the mode could be designed based on human milk. Stephen Laberge




For a researcher at the University of New York, Miriam Simmun, there is no doubt that breast milk has all the qualities of a healthy food. That's why it recently established three varieties of cheese made from the milk: Wisconsin Bang, City Funk Sweet and Airy Equity. If this project is a purely scientific, it is doubtful whether the Quebec consumers might one day fall for this product in their cheese.
Certainly, the law would be the first obstacle to overcome for eventual marketing of these cheeses, because human milk is not considered as milk.
"According to Article 11.1.1 of the Act on foodstuffs, milk is a milky secretion produced by the mammary glands of a domestic animal such as cow, goat or sheep," said Clement Falardeau , Public Relations Department of Agriculture, Fisheries and Food of Quebec.
production of such food also raises many ethical issues and practical, not to mention the potential health risks.

Questions Multiple

Is it morally acceptable to eat a cheese made from breast milk? For Industrial Research Chair on the cheese from Laval University, the answer is simple: "Just because it's nutritious they should. If we can not sell human milk, I do not see why it would sell its derivative. "As for the virtues
nutrients of this cheese, studies on the assimilation of breast milk by adults do not abound. "We do not know if the milk has the same benefits on adults as newborns," said Nathalie Jobin, a nutritionist at the Reference Center on Human Nutrition at the University of Montreal. An adult does not have the same needs as an infant. There is not much data on it. "
Finally, others see in the consumption of such a cheese product" exotic "easily exploitable. Considering that to make 1 kg of cheese, it takes 10 kg of milk production in a series such cheese would be complicated.
"Even before the issue of morality, I see a major problem especially in terms of quantity. There will never be sufficient to ensure milk production, "said Gaétan Bélanger, Centre for Research in food development, Saint-Hyacinthe.

Source: http://www.canoe.com/artdevivre/cuisine/article1/2011/01/21/16976811-qmi.html