Skip to main contentSkip to main content
You have permission to edit this article.
Edit
Low-fat alternatives

Low-fat alternatives

“Discovering a new dairy-based ingredient to replace fat in whipped cream,” led by Audrey Girard, an assistant professor in the department of food science. Rich Hartel is collaborating on the research.

Project summary: Consumers are looking for low-fat alternatives in dairy-cream products. Many low-fat options are stabilized by ingredients unfamiliar to consumers. Consumers also are gravitating toward shorter, simpler ingredient lists.

The project hypothesizes that whey protein-derived ingredients could replace the fat in cream while maintaining cream properties. That would be useful for production of whipped cream. The study will help dairy processors to develop reduced-fat, reduced-calorie, high-protein cream-based products that enrich nutrition and enhance marketability of premium Wisconsin dairy products.

Agri-View Weekly Update

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story

Most Popular

  • Updated

CAMBRIDGE, Wis. – U.S. Department of Agriculture Secretary Tom Vilsack recently visited Hinchley Dairy Farm near Cambridge. After a tour of th…

“Cocktail forage mix yield, quality and use in cow rations,” led by Matt Akins, an assistant scientist in the department of animal and dairy s…

“Real-time soil nitrate leaching sensing for sustainable dairy production,” led by Jingyi Huang, an assistant professor in the department of s…

“Innovative methods to detect and protect against heat stress in dairy calves,” led by Jimena Laporta, an assistant professor in the departmen…

Find the equipment you're looking for

Get up-to-the-minute news sent straight to your device.

Topics

Breaking News