At Universitat Politècnica de València, four researchers have ended a project “Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion”. The report will be published by Food Chemistry, no 4, 2017, but is already availiable on the internet.
There findings suggest that the combination of reducing fat content (to obtain a reduced energy density product) and adding whey protein (to increase satiety capacity) allows obtaining dairy desserts for weight management.