Thesis - Open Access
Master of Science (MS)
Department / School
For many years the dairy industry has been going through transitional period whereby many marketing and structural changes have resulted. Generally speaking, these changes have been advantageous to the dairy farmer. During the past years there has been a widespread and increasing interest in profitable means of utilization of dairy by-products. Because of their unique and high nutritional value, the most logical method of disposition of these by-products is, from the standpoint of the general welfare, in human food; generally this is also the most gainful method. The high nutritional value of these products also makes them valuable in feeding calves, pigs, and poultry. This use has been justified to a great extent by the relatively high cost of other protein feeds. However, the increasing tendency has been for dairy farmers to sell whole milk rather than cream to increase their income and to use greater quantities of protein feeds not derived from milk. This situation and the possibility of future increasingly large surpluses of milk have caused the manufacturers of dairy products to consider more seriously than ever before the manufacture and sale of new products which may be made from milk by-products and surpluses. The investigation reported herein concerned general information on the feasibility of a new spread-type dairy product, background on consumer acceptance trials, and a specific consumer evaluation test on the new spread-type dairy product. It was part of a cooperative research project between the dairy science department of South Dakota State University, the American Dairy Association, and the United States Department of Agriculture.
Library of Congress Subject Headings
Includes bibliographical references (pages 52-54)
Number of Pages
South Dakota State University
In Copyright - Non-Commercial Use Permitted
Wosje, Walter W., "Consumer Evaluation of a New Low-Fat Spread-Type Dairy Product" (1967). Electronic Theses and Dissertations. 1263.