Were you a witness to the travesty of melting ice cream this summer? If so, or if you are simply familiar with the struggle, then here is some great news from the world of science: Cait MacPhee, from the University Of Edinburgh, claims to have discovered a way to slow the melting process, (via Quartz).
After uncovering a protein called BslA (bacterial surface layer A), she and her colleagues found that when it evolves a colony, it is secreted by the bacteria Bacillus subtilis. In short, when presented with the correct ice cream ingredients, the colony then acts as a forcefield to temporarily halt the melting process. Cool, right?
Despite their discovery, however, ice cream will still ultimately melt, and when intertwined with BslA, its taste becomes far less satisfying when warm. Nonetheless, even if it means expanding ice cream’s life expectancy for just a few minutes, those additional seconds can be crucial when trying to get through your next frozen delight.