Researchers at Maryland and Virginia Tech are examining ways in which transfatty acids in dairy cattle rations could reduce the fat content of milk at its source. Maryland scientists are using fermented milk products to enhance the appearance and taste of low-fat milk products. Scientists from Maryland, Ohio State, Utah State, and Wisconsin are jointly evaluating procedures that could enhance cheddar cheese. Researchers at Virginia Tech are using natural milk components to produce cream that is 65 percent lower in cholesterol. A muffin a day.
Many people feel that it's healthy to eat a muffin for breakfast, but most muffins are high in fat.
Researchers at Virginia Tech have developed a great-tasting muffin that is 75 percent lower in fat and has 300 fewer calories than a traditional muffin. The recipe has been adopted by several bakeries and chain stores. Across the United States, tortilla demand has risen as consumption of this popular item has increased. Just because veggies are good for us doesn't mean we'll eat them. But Land-Grant research is increasing the appeal of some vegetables.