Cows beat scientists to secret of latte froth

WELLINGTON, New Zealand (Reuters) -- Deep in the heart of rural New Zealand, a few cows are producing a super-frothy milk to the delight of the cafe set -- and the surprise of the dairy industry.

Variations in milk have not always made it easy for latte or cappuccino drinkers to get the frothy frill they expect with their coffee.

Scientists have been working on the problem, but now around 1,500 cows on seven farms in remote Owhangao in the central North Island have been found to naturally produce frothy milk all year round.

"There's definitely something in the grass," King Country Milk Manager Les Graham said in a statement.

"It could be anything from our consistency of supply...to the way we process the milk. At this stage we can't be certain."

King Country Milk expects to process up to 5,000 liters of the milk a day -- enough to satisfy the taste-buds of about 50,000 latte-lovers.

Copyright 2000 Reuters. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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