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Effects of Varying Nonfat Solids and Fat on Consumer Acceptance of Milk Beverages

United Dairy Industry Association, Arlington Heights, Illinois 60004

ABSTRACT

Consumer research on preferences of low-fat milk (2% fat and 10% solids-not-fat) versus regular market whole milk has shown low-fat milk invariably is preferred. Additions of solids-not-fat improve the flavor and consumer acceptance of milk beverages. Research also has shown that fortifying whole milk with solids-not-fat shifts the preference to whole milk. The exact ratio of fat to solids and total solids of market milk needed to maximize consumer satisfaction is indeterminate. The cost of adding milk solids relative to consumer benefit also is uncertain. Market and economic analyses of national scope are needed to answer these questions.