Kansas State University researchers are deploying small air bubbles invisible to the human eye in a quest to improve several popular dairy products and co-products.
Food scientist Jayendra Amamcharla said his research team is perfecting a process to incorporate air bubbles into condensed milk and yogurt to make the texture of these products more desirable for consumers.
“The consumer trend is toward high-protein yogurt products,” said Amamcharla, an assistant professor of animal sciences and industry. “But one of the disadvantages of having higher proteins is that it increases the viscosity, or thickness, of the yogurt. It becomes so thick that you can eat it only with a spoon. We have incorporated air bubbles into a high-protein yogurt to reduce its viscosity so that it is drinkable.”
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