KSU scientists use air bubbles to improve dairy products

Researchers from Kansas State University (KSU), Manhattan, Kan., are deploying small air bubbles invisible to the human eye in a quest to improve several popular dairy products and co-products.

Food scientist Jayendra Amamcharla said his research team is perfecting a process to incorporate air bubbles into condensed milk and yogurt to make the texture of these products more desirable for consumers.

"The consumer trend is toward high-protein yogurt products," says Amamcharla, an assistant professor of animal sciences and industry. "But, one of the disadvantages of having higher proteins is that it increases the viscosity, or thickness, of the yogurt. It becomes so thick that you can eat it only with a spoon. We have incorporated air bubbles into a high-protein yogurt to reduce its viscosity, so that it is drinkable."