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Article: Low-fat cheese in class of its own: Lighter variety now judged at State Fair.
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- August 14, 2006
CopyrightCOPYRIGHT 2006 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Jason George
Aug. 14--SPRINGFIELD -- If you spent your entire life on the Illinois State Fair grounds, you could very well believe that the four food groups are funnel cake, corn dogs, ice cream and rib-eye steak. Calories are so evident at state fairs that they might just float through the air like pollen, which probably wouldn't faze the 750,000 expected to line up for cinnamon buns, calzones and other treats during the 10-day fair. Simply consider that one of the most popular new items at this year's fair is a block of deep-fried cheesecake. Yet another culinary creation is making its debut in a fair event this year that has people talking and taking ...
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... ... operations. Similarly, slices of lower-fat cheese or other processed cheese products usually ... canola oil to the surface of lower-fat cheese shreds or slices improves cheese performance ... Scientists told us that past research in low-fat cheese functionality had primarily examined ...
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