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Dr MaryAnne Drake (North Carolina State University)

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Exploring alternative techniques for reducing sugar content in dairy products

17 June 2019 | By

According to research, progress is being made in producing reduced-sugar ice cream, yoghurt and flavoured milk that are more acceptable to consumers. Here, Dr MaryAnne Drake, Professor in the Department of Food, Bioprocessing and Nutrition Sciences of the Southeast Dairy Foods Research Center at North Carolina State University, explains more.