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Research Needs of the Dairy Foods Industry—Introduction

Department of Food Science and the Food Research Institute, University of Wisconsin, Madison 53706

ABSTRACT

Total research productivity in the U.S. has grown substantially during the last 20 yr, but research efforts devoted to dairy products have decreased markedly during the same time. Some factors which may have contributed to this decrease are lack of adequate financial support by state and federal governmental agencies and by the industry, changes in the dairy industry (both in production and processing), decrease in consumption of milk and milk products, and organizational changes in many land-grant universities.