In China, the cows are badly malnourished, and the routine spiking of dairy products with melamine and other illegal substances has been an "open secret" for years, says the Wall Street Journal today in a detailed look at the dairy system there. At the root of the problem is a dairy industry rife with farmers who have no idea how to feed or care for their cows, and even if they do, would always choose the cheapest possible option; whether feeding them with straw instead of corn, or (it seems obvious) allowing them enough room to graze naturally.

That melamine should be added to milk is only the most deadly in a string of unethical practices, starting with ill-treatment of animals and continuing through routine addition of "protein powder," a nutrient-booster made of animal parts, soy, and other ingredients. This powder was added, not to contribute to the health of the customer, but instead to fool inspectors.

It wasn't foolish enough; inspectors learned to identify the additions, as well as the "fresh-keeping liquid" of preservatives and antiobiotics. Were the farmers upset about their lack of ethics? No, they were just concerned the milk would be returned to them and be "wasted." Enter melamine.

Melamine, a scrap byproduct of many Chinese factories, mimics protein in lab tests. And it is extremely cheap.

I am continually fascinated with those scientists in New Zealand. It seems they'll let nothing hold them back in their relentless pursuit to improve the world. This time they've really amazed me though with their announcement that they have finally bred a cow which produces "skim" milk. Officials at the biotech firm ViaLactia have visions of low-fat milk-producing dairy herds dancing in their heads.

When speaking about their newly isolated low-fat cow, ViaLactia's chief scientist Russell Snell said, "she produces a normal level of protein in her milk but substantially less fat, and the fat she does produce has much more unsaturated fat," Snell said. "She also produces milk with very high levels of omega3 oils." Additionally, the firm claims that they have determined that the low fat traits can be passed on to the cow's offspring.

It's taken nearly six years for the company to determine that this trait is actually carried in the cow's genetic construction and not a simple anomaly. Scientists needed to have the significant cow bred, have her produce female offspring, raise that female offspring to breeding age and the "freshen" her (bring her to milk production) through her own breeding. After all that was done, scientists were then able to test the newly freshened cow's milk to determine that it indeed was as significant as her mother's.

Soon we may very well be seeing cows wearing running shoes and head bands as the new age of dairy begins to dawn. Milk which is naturally low in fat yet contains all the nutritional value of the previous generations is surely going to gather some major attention. In the mean time, I recommend that you keep a watchful eye turned towards New Zealand. It seems to me that the scientific community over there has some real bright stars working for them.