Dairy thickener has probiotic potential; Ultrasonics separate fat in milk

Natural dairy thickener with probiotic potential
Microbiologists at Oregon State University have discovered and helped patent and commercialize a new type of dairy or food thickener, which may add probiotic characteristics to food applications. The global market for food-grade polymers approaches $7 billion, and there are estimates the U.S. spends up to $120 billion a year on probiotic products such as yogurt, sour cream and buttermilk.

The new product is produced by a natural bacterium that was…