Cornell University food scientists have created a low-calorie butter-like spread that consists of 80% water and minuscule drops of vegetable oil and milk fat, mimicking the look and texture of dairy butter without the use of artificial stabilizers.
The body digests fermented dairy products like cheese differently from butter, leading researchers to suggest this may be another reason behind the French paradox.
Feeding cows sunflower oil more than doubled levels of conjugated
linoleic acids in cheese made from their milk, says new research,
improving the fatty acids' potential in functional dairy
development.