by Donna Berry KANSAS CITY - Cows' milk's neutral flavor, even after churned into ice cream or fermented into yogurt, ma...

by Donna Berry KANSAS CITY - Cows' milk's neutral flavor, even after churned into ice cream or fermented into yogurt, makes dairy foods an ideal base for all types of flavors. Chocolate, strawberry and vanilla long have been standard offerings, with a growing number of processors giving these classics a flavorful spin.

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