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Future Utilization of Dairy Products^{1, 2,}

Department of Dairy Science, The Pennsylvania State University, University Park

ABSTRACT

Dairy products undoubtedly will continue to hold a prominent place in the American diet, but there will have to be more diligent efforts to adapt them to changing market demands. The deep-seated food habits of American consumers are not likely to be altered greatly by any new dairy product unless it exhibits unique flavor qualities or applications to other processed foods. The dairy industry must prepare to meet its competition in the domestic foods field with products, rather than depend upon historical tradition to carry it along.

We are not obsessed with the idea that consumers can or should greatly expand their per capita intake of dairy foods. In this land of abundance and variety in foods, it is only natural that consumer selections will be made on the basis of taste appeal, nutritional quality, availability, and price. Dietary trends that relate to the physiological demands of our changing way of life may also dictate the future food patterns of our population. In milk, however, we have a raw material which contains most of the known nutritional requirements of man and which, because of its dynamic state, can be converted into a wide variety of wholesome, taste-appealing food products. The outlook for milk is bright and its benefits to humanity can be broadened still further through an aggressive research and development program. It will be the job of the chemist and food technologist to explore more fully the potential food and industrial applications of this important agricultural raw material.

¹ Authorized for publication as Paper No. 2210 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

² Paper presented at Symposium on Future Utilization of Agricultural Commodities, American Chemical Society Meeting, September 11, 1957, New York, N. Y.