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Milk Composition Variability and its Relation to Milk Marketing¹

Department of Food Science and Nutrition, University of Missouri, Columbia 65201

ABSTRACT

introduction

The word "marketing" in the title of this symposium reflects the increasing concern felt by many individuals and organizations about the per capita use of milk during the past decade. It has declined slowly but steadily. The reasons are unclear and complex. The words "composition variability" suggest one of the reasons, and provide a major challenge which the discussions to follow will try to meet.

Are variations in composition apparent to the consumer? Do such variations influence the decision to purchase? Should we alter the present composition of milk? If so, how, and how much? What controls are necessary, and are they workable? What about "double standardization"? How do pricing systems influence these concepts? These are some of the searching questions which must be answered.

No other single food commodity equaled milk in its annual usage of 558 pounds per capita in 1971. This means that a lot of things have been done right in its production, processing, distribution, and utilization over the years.

¹ Presented at the Sixty-seventh Annual Meeting of the American Dairy Science Association, Virginia Polytechnic Institute and State University, Blacksburg, July 28, 1972.