In the future, ice cream will melt slower.  That prediction may come true thanks to a team of scientists in Scotland.  They discovered that a naturally-occurring protein can be used to make melt-resistant ice cream. 

The protein called Bacterial Surface Layer "A" is already used in some Asian dishes.  The protein is created by a group of microbes that protects itself by creating a water-repellent outer film.  Now, scientists at universities in Edinburgh and Dundee say the protein can protect and bind the main ingredients in ice cream.  The lead scientist told CBS News, "You should be able to eat an ice cream cone without the ice cream dribbling down the side."  The team tested their theory by putting the protein in vanilla ice cream, and they say the ice cream did, in fact, melt slower.   

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