Tastier Low-Fat Products
Tuesday, May 27, 2014 - 17:41
in Biology & Nature
Consumers may have more palatable low-fat products and milk producers a solution to an industrywide problem through use of a unique strain of lactic acid bacteria, according to Ashraf Hassan, associate professor of dairy science at South Dakota State University. Low-fat products tend to have inferior texture and flavor because removing fat makes their structure rubbery, he explained. After examining bacteria from the dairy environment for more than 15 years, Hassan found a strain that mimics fat.