Introduction To supplement human breast milk, scientists have come up with genetically modified milk derived from dairy cows. Three hundred cows have been modified to produce milk with human breast milk properties (Gray, 2011). The milk has been genetically modified to include lysozyme (HLZ) that improves the immune system of newborn babies and fights ailments. Chinese researchers have introduced genes that bring lysozyme and other human proteins into the embryos of these cows. The embryos are then implanted in surrogate or genetically modified mother cows. The result of this is a cow that can produce milk containing lysozyme and two other proteins (Yang, Wang, Tang B, Liu, & Guo, 2011). This paper seeks to outline the specific nutritional benefits obtained from this milk. It will also highlight the pros and cons associated with this development. Li observes that although HLZ is beneficial to young babies, it is not all mothers who want to go into lactation. Some factors prevent lactation, especially medical and health issues of the mother and the child. The mother might be willing to breastfeed but unfortunately not be able to produce sufficient milk. In addition, if the mother has a chronic illness, she may be advised by health practitioners to decline to breastfeed the baby (Gray, 2011). It is therefore important to develop alternative sources of HLZ. This research is aimed at benefitting the health of infants. Researchers believe that modified milk from cows will be a better alternative than baby formula. The researchers hope the genetically modified milk could be sold in retails in the future to supplement the baby formulas which have been alleged as inferior (Braconnier, 2011). Nutritional Benefits One of the advantages of this invention is that the milk will be able to support babies with normal diet needs and special needs. Genetically modified milk exhibits similar nutritional characteristics to human breast milk. The genetically modified milk will have proteins such as HLZ, Lactoferrin and alpha-lactalbumin that are found in breast milk. Scientists have tried to balance the amount of protein, vitamins and fats to resemble breast milk (Jackson, Berg, Murray, & Maga, 2010). The nutritional content of genetically modified milk from cows is brought close to that of human breast milk. A hundred-milliliter pack of human breast milk after three weeks of lactation contains approximately 70 calories, 7.4 g carbohydrate, 1.3 g protein, 4.2 g fat, and about 89.97 g of water. These values are the average obtained from samples taken repeatedly from different sources. Research suggests that these compositions vary during the day; for instance fat content may change as much as 2g/l in a period of twenty-four hours. The degree of composition has also been found to vary according to the diet composition (Yang, Wang, Tang B, Liu, & Guo, 2011). Pure colostrums without any genetic interference produce lower values than the stated values for human breast milk. A hundred-milliliter sample taken after a few days of lactation contains approximately 58 calories, 5.3g carbohydrates, 3.7g protein, and 2.9g fat. Colostrum is low in fat and carbohydrates compared to huma