阅读难度：

Avalanche experts are helping to study how ice cream's structure changes when it is stored in a household freezer, BBC reported.

Nestle is hoping to reveal the exact conditions under which ice crystals merge and grow. When the crystals get big enough they change the texture of ice cream and alter how it feels when it is eaten.

The study has been carried out with the help of scientists at the Institute for Snow and Avalanche Research in Switzerland. Nestle food scientist Dr Cedric Dubois said: "If we can identify the main mechanism, we can find better ways to slow it down."

（点击BBC网站查看原文）

雪崩研究改善冰淇淋口感

       据英国广播公司报道，雪崩专家正帮忙研究冰淇淋保存于家用冰箱，成分结构会如何变化。

       雀巢公司希望据此了解冰晶融合变大的确切条件。因为冰晶变大到一定程度，冰淇淋的质地口感也会随之变化。

       瑞士联邦雪崩研究院参与了该研究。雀巢食物专家锡德里克·迪布瓦表示：“若能知道其中缘由，我们便能更好的寻求应对办法，减缓这一过程。”

(China.org.cn March 29, 2012)