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Article: Cheese Lovers Get Low-Fat Choices
- Article from:
- The Washington Post
- Article date:
- November 5, 1991
- Author:
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Copyright informationThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Imagine having your cheese and eating it, too.
That's now possible thanks to the proliferation of low-fat and
even non-fat cheeses that allow cheese lovers to eat their favorite
food while still adhering to a low-fat, low-cholesterol diet.
The concept may sound contradictory. After all, most cheese
contains roughly 70 percent fat, much of it saturated, just the
ticket for raising blood cholesterol levels and increasing the risk
of heart disease.
But new varieties of cheese are cut from a different mold.
Instead of containing fattening whole milk, they are "made from skim
milk," said Bonnie Liebman, director of nutrition programs at the
Center for Science in the Public Interest, a ...
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Article: DAIRY FOLKS LEAVE MARKETING TO EXPERTS.(BUSINESS)(CROSS COUNTY)(Column)
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November 8, 2001 ;
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......just market cheese. They work with cheesemakers to develop new cheeses, build new plants, analyze markets, get the cheese cut, packaged...they work together as one. In some cases they even suggest new cheeses to make and eliminate some that don't fit today's consumer...
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