For more than 40 years, Central New Yorkers have enjoyed the fresh mint taste of locally sourced milk and according to the company, 14,000 gallons are sold during St. Patrick’s Day season.
To improve the dairy industry’s green credentials, one small lab is making real milk from cells without stepping foot on a farm. Can cellular agriculture replace traditional dairy farming?
To improve the dairy industry’s green credentials, one small lab is making real milk from cells without stepping foot on a farm. Can cellular agriculture replace traditional dairy farming?
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