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Hopeful cholesterol news.


Cornell University scientists have apparently found the answer to many of our food dreams. They've found out how to remove up to 90 percent of the cholesterol in milk by forcing carbon dioxide into the milk's butterfat at extremely high pressures. The process not only reduces milk cholesterol, but leaves 85 percent of the butterfat free of cholesterol. The cholesterol-free milk products can be made into such foods as butter, ice cream, cheese and yogurt with all the taste and texture of their fatty predecessors. (Weight Watchers, September 1989; 22:8:10.)
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Title Annotation:Cornell University research removes up to 90% of cholesterol in milk
Publication:Medical Update
Date:Sep 1, 1989
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