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Journal of Dairy Science Vol. 41 No. 8 1117-1120
© 1958 by American Dairy Science Association ®
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Observation on Low Fat Dairy Spreads1

J. Tobias and P. H. Tracy

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

The desirability of making available to the public a low fat dairy spread is discussed. A product containing 40% fat and 8% milk solids-not-fat is recommended. The merits of using- modifying flavors and ingredients such as salt, minerals, antioxidant, coloring, starter distillate, and preservative (sodium benzoate) are considered. Studies made of consumer acceptance of the spread showed a rather wide range of possible uses.

FOOTNOTES

1 Readers are warned that under existing laws such a spread is not legal in some states and in interstate commerce.






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Copyright © 1958 by the American Dairy Science Association ®.