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Healthier milk
A new process can cut milk's fat level without killing its fresh,
full taste.
Butterfat, which gives milk its farm flavor, is high in choles-
terol and saturated fats. Until now, the only way to reduce the
level of these artery threatening substances in milk has been to
remove the butterfat - and with it, the taste. The new process
strains the butterfat, removes 90% of the cholesterol from the milk,
then replaces the butterfat (and the taste).
Researchers at Cornell University's College of Agriculture and
Life Sciences in New York point out that whole milk is 3.3% butterfat,
with about 532 milligrams of cholesterol per gallon. The de-choles-
terolized milk can have as low as 1% butterfat and have fewer than
40 milligrams of cholesterol per gallon.
The new process involves injecting milk with carbon dioxide, which
dissolves cholesterol under high pressure.
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