Whipped cream consists of almost 40% fat, so it is a very high-calorie product. Scientists nevertheless
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To solve the problem, the scientists decided to use lactic acid bacteria instead of milk fat. They have been working on the product for a long time and now they have finally found the perfect formula: two different types of bacteria are needed.
These microorganisms replace the milk fat droplets and allow the cream to whip. In fact, such whipped cream consists of four ingredients: water, bacteria, milk protein and a thickener.