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The dominant culture: Yogurt for the masses -
In the early 20th century,
Nobel-prize winning Ilya Metchnikoff began studying how yogurt’s
lactic-acid-producing bacteria might increase human longevity. Thanks in
part to his research, more than 30% of the world’s population now eats
yogurt regularly
http://www.foodingredientsonline.com/content/news/article.asp?docid={2082363f-5525-11d5-a772-00d0b7694f32
Understanding Process Cheeses -
Understanding the
formulating tricks that fit particular cheese applications requires a look
at the standards of identity and an understanding of the basic food
chemistry behind process cheese products.
http://www.foodingredientsonline.com/content/news/article.asp?docid={850cbd29-05b1-11d4-8c30-009027de0829
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