Department of Dairy Science
A spread-type dairy product with about half the milk fat content of traditional spreads and with a substantial nonfat milk solids content has been developed by the Dairy Science Department of the Agricultural Experiment Station at South Dakota State University. The product meets a need as indicated from consumer-preference studies for a food item with spreadable consistency over a wide range of temperatures and, moreover, is in keeping with the trends to convenience foods and the lower consumption of visible fat and calories. It is hoped that such a product will add both to better nutrition and provide a new outlet for milk ingredients. Inquiries from about two dozen states and six overseas countries as well as generally good acceptable of the product by nearly 100 families have proven the concept to be sound.
reduced fat dairy spread
South Dakota Experiment Station, South Dakota State University
Seas, S. W. and Spurgeon, K. R., "New Spread Type Dairy Product" (1968). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 543.