Trying to eat healthy without sacrificing the foods you love can be tough. Sure, we can find low-fat foods, but they rarely taste as good as the full fat versions. That is why the National Dairy Foods Research Center is working on developing cheeses that are low-fat, yet still retain the same flavor and mouth feel as a full fat cheese. Researchers are trying to modify the fat percentage, pH levels, and moisture content.

Breakthroughs have already been made. Researchers are saying we should expect to see better low fat versions of Mozzarella and Cheddar on store shelves within the next two years!