ABSTRACT
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. The controversy concerning the biosafety of genetically modified food, development of genetically modified cheese as the outcome of good cheese-biotech sorority seems to curtail or minimize a number of processing challenges for cheese manufacture. Genes are organized into chromosomes which are found in all living cells. They are a coded form of instructions to make proteins. Most of the proteins manufactured by living cells are enzymes. Cheese obtained or manufactured by the application of genetic engineering by adopting three approaches can be called as genetically modified cheese. These approaches are: modification in milk composition, addition of recombinant coagulating enzymes, and application of modified starter culture. Genetically modified bovine somatotrophin also play a role in the regulation of milk yield, growth rate and protein to fat ratio of milk which results in milk composition alteration.
