Ice cream is amazing during hot summer afternoons. Problem is, you’ll also need to eat it amazingly fast, lest be forced to watch your sweet frozen treat turn into a milky slush. That could change soon with the discovery of a new protein called BsIA that makes ice cream more resistant to melting. In a study conducted by a joint team from the University of Dundee and the University of Edinburgh, researchers have discovered a naturally-occurring protein that will allow … Continue reading Scientists Invent Slow-Melting Ice Cream