Those Vegan Cowboys
development of the stainless steel cow
Those Vegan Cowboys want to develop new vegan foods with the same taste as traditional milk, cheese, yoghurt and butter. Our cowboys work in our Milklab, within the grounds of Ghent University. Our researchers will collaborate with scientists and players from the traditional dairy industry to develop milkproteins through fermentation. Fermentation allows grass to be upgraded to dairy-identical proteins via microbial processes. In part not new: in 2020 the majority of all hard cheeses are produced with vegan microbial rennet. Those Vegan Cowboys want to also make the casein and other proteins vegan.
Those Vegan Cowboys regard the development of the stainless steel cow as a logical development within the dairy industry. From hand milking, via the milking machine to the fully automatic milking robot of today. Korteweg: “In Ghent, a predecessor of the milking machine was already demonstrated at the agricultural exhibition in 1910. In 1992, a Dutchman, the first farmer in the world, milked all of his cows with a milking robot. The modern dairy farm is no more than a factory where machines insert the grass and trucks take out the milk. The cow is an unnecessarily painful part of this industrial process. The Netherlands has a huge tradition of innovation in the dairy industry. For me, this project is no more than a logical next step. The stainless steel cow is an opportunity for the dairy farmers, because they have the grasslands. And it is good news for the climate, biodiversity and in particular for the cows.”