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Oregon State University create a new dairy and food thickener with natural bacterium
date:Jun 12, 2015
r cream, yogurt, kefir, buttermilk, cream cheese and artisan soft cheeses..

OSU microbiologist Janine Trempy said: This is one of many naturally occurring, non-disease-causing bacterial strains my research program isolated and studied for years.

We discovered that this bacterium had a brand-new, never-before reported grouping of genes that code for a unique polymer that naturally thickens milk. In basic research, we've also broadened our understanding of how and why non-disease-causing bacteri

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