Shavuot, which commemorates the giving of the Torah, begins on June 1, and many Jews around the world will celebrate by eating dairy foods. While those in America may bake or buy blintzes, in Israel, Jews are more likely to consume cheese bourekas. Shavuot is the time of year with the highest consumption of dairy in Israel, with some milk producers preparing up to five months in advance to accommodate the spike.

How has the startup nation innovated its dairy industry?

According to the Israeli Dairy School, there were about 1,000 cows in prestate Israel at the dawn of the 20th century. By 1933, that number stood at more than 30,000 cows that produced around 20 million gallons of milk annually.

Today, Israel’s 120,000 cows—the dominant breed is known as Israeli Holsteins—produce around 400 million gallons of milk per year with an annual dairy product value of approximately $2.6 billion. The annual milk yield per cow is among the highest in the world and stood at more than 3,000 gallons in 2021, per official records. 

Founded on Kibbutz Afikim in 1977, Afimilk is today a global leader in milk technology, having introduced the first electronic milk meter and first bovine pedometer, which also provides instant information on a cow’s health, productivity and fertility.

Before Tnuva became Israel’s largest food manufacturer, it was launched in the 1920s as a milk distributor for moshavim and kibbutzim, after the collectives decided to unify dairy production.

What does Israeli ingenuity provide for vegans and those with lactose intolerance? Remilk manufactures cultured milk using microbial fermentation instead of animals.