Flavor Preference and Stability of a Low-Fat Dairy Spread

<p>Low-fat dairy spread has been defined as a product which contains only dairy ingredients and has a lower fat content than the commonly used spreads, butter and margarine (5). Although some low-fat spreads have contained very little fat, most of those which have been developed during the past 30 years have contained about one-third to two-thirds as much fat as the commonly used spreads and have had a higher protein content. ·The low-fat dairy spread studied in this project contained about ten times more protein and only one-half as much fat as butter and margarine. The present day justification of research for the development of a low-fat dairy spread is largely based on two well-known facts. The first is that the current dietary trend is favoring food products which are high in protein and low in fat. This is caused mainly by a general emphasis on the undesirability of excess body weight and the need for lower caloric intake. Animal fats also have been indicted as promoting high cholesterol levels in the blood. The second fact is that the dairy industry needs new products that will compete with the substitute products which are being used in place of butter). For example, in 1950 the per capita consumption of butter in the United States was 4.13 kg. By 1960 it had decreased to 3.09 kg and in 1968 it was only 2.23 k g (22). This loss in butter sales not only has had a marked economic impact on the industry, but also has begun to affect the pricing structure for dairy products. Products that would be competitive and regain milk fat sales would be an aid to the industry. One purpose of the research presented in this paper was to study the effect of major flavor components and their concentrations on the flavor preference for the low-fat dairy spread developed by Seas and Spurgeon (32). It was thought that this information would aid in determining the most acceptable flavor formulation for the low-fat dairy spread, with the goal being to enhance its consumer acceptability. A second purpose was to determine the stability of the individual flavor components during storage for a period that might well be involved with commercial handling of the product.</p>

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

Thesis - Open Access

Discipline thesis:degree_discipline

Dairy Science

Year dc:date.available

1970

Author dc:creator

• Miller, James Robert

• Dairy Science

Statement dc:rights

• <p>In Copyright - Non-Commercial Use Permitted<br /><a href="http://rightsstatements.org/vocab/InC-NC/1.0/">http://rightsstatements.org/vocab/InC-NC/1.0/</a></p>

Language dc:language

en

Repository record dc:identifier

https://openprairie.sdstate.edu/etd/1270

OAI identifier oai:identifier

oai:openprairie.sdstate.edu:etd-2272