Then, at breakfast, the pig that I followed, the hairs off the pig or proteins from the hairs off the pig were used as an improver of dough. (Laughter) Well, that's what the producer says: it's "improving the dough, of course." In low-fat butter, or actually in many low-fat products, when you take the fat out, you actually take the taste and the texture out.
Luego en el desayuno sigue el cerdo: el pelo de cerdo, o las proteínas del pelo de cerdo, se usan como mejorador de masa. (Risas) Bueno, eso es lo que dice el productor: la "mejora". Pero, claro, la manteca baja en grasa, o muchos productos bajos en grasa, cuando uno les quita la grasa, en realidad le quita el gusto y la textura.