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Reducing Fat in Milk and Dairy Products — Introduction

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

At a recent conference, "Animal Agriculture — Research to Meet Human Needs in the 21st Century", high priority was given to research to reduce fat in animal products. The following papers evaluate the feasibility of reducing fat in milk and dairy products by processing, by feeding, and by breeding from information available.

How much reduction in fat is needed to maintain a balance of production and consumption of the fat and solids-not-fat in milk? Under the price support program, the Commodity Credit Corporation (CCC) offers to buy car lots of butter, Cheddar cheese, and nonfat dry milk at announced prices. The program is designed to enable manufacturers of dairy products to pay a given price for milk at the farm and "to assure an adequate supply of milk." It thereby minimizes the problem the industry might encounter otherwise in balancing utilization of fat and nonfat components of milk. In the last several years, the price support program has been set at price-enhancing rather than price-stabilizing levels, and as a result there have been sizable purchases of nonfat dry milk, butter, and Cheddar cheese.