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Journal of Dairy Science Vol. 81 No. 4 877-883
© 1998 by American Dairy Science Association ®
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Dairy Products: The Next Generation. Altering the Image of Dairy Products Through Technology

Susan E. Duncan 1

1 Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg 24061

Nutritionally improved dairy products have proved to be very successful and have provided some growth in the industry. However, niche markets are becoming increasingly lucrative. Meeting the needs of consumers within those niche markets provides an opportunity for the expansion of sales through the development of innovative dairy products. Dairy products as we have known them are evolving into the next generation of dairy products with new images, new functions, and new nutritional possibilities.

Expansion of product sales and usage within niche markets require targeting the special needs and expectations of populations within those markets by the use of innovative new technologies or alternative uses of existing technologies for the development of new products. Technologies that alter nutritional profile, develop new functional characteristics, isolate or amplify specific components, extend shelf-life, or increase versatility are currently available to the dairy industry. Liaisons between research and industry are imperative to promote effective technology transfer and utilization of product and process technologies.

Key Words: dairy products • nutrition enhancement • marketing • consumers

Submitted on September 2, 1997
Accepted on January 26, 1998




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Copyright © 1998 by the American Dairy Science Association ®.