Dairy Science Commons^™

Characteristics Of Milk And Reduced Fat Cheddar Cheese From Cows Fed Extruded Soybeans And Niacin, Matthew Ryan Lentsch

Electronic Theses and Dissertations

Today's consumers are demanding food products that are "low-fat", "reduced fat", "high in -unsaturated fatty acids", and "low cholesterol". This trend in food product selection is at the advice of many health professionals. Current health recommendations are to lower the dietary intake of fat, especially saturated fat. In 1992, total dairy sales accounted for over 10% of total food sales (Milk Industry Foundation, 1993). Since dairy products are perceived as being hypercholesterolemic, a market exists for dairy products which are "lower in fat" and/or "lower in saturated fat". It is said that "consumer perception is marketing reality", and because of …