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High Fat Milk Products—A Perspective

Department of Dairy Industries, University of Minnesota, Saint Paul

ABSTRACT

Declining per capita consumption in the United States of butter and cream, and consequently of total milk fat, is of great concern to all having any financial or emotional attachment to the dairy industry. The recipient of an invitation from this group to discuss what might be done to reverse this trend has a feeling of gratification that the Committee conceived his remarks might have merit, but at the same time is more than a little humble because he has some knowledge of the enormity and complexity of the problem and is not certain of their resolution.

Domestic per Person Consumption

Milk fat. The dimensions of the decline are too well known to justify more than a brief recapitulation. Per capita consumption data for butter, fluid cream, ice cream, cheese, milk fat, and nonfat solids are shown in Table 1, in the form of indexes. Butter consumption, as everyone knows, has declined drastically.