Researchers develop shelf-stable dairy ingredients

10/8/2013 | (free registration)

While butter, cream and cheese are the most common dairy ingredients, food researchers are generating new ways to incorporate the intrinsic qualities of dairy in forms that offer consistent freshness and quality over the long term. By isolating and concentrating specific components of different dairy ingredients, such as solid fats or specifically formulated cheeses, a broader range of dairy products can stay on shelves longer.

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