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Article: Current dairy research highlights low-fat cheese. (includes related articles)
- Article from:
- Food Processing
- Article date:
- September 1, 1992
- Author:
CopyrightCOPYRIGHT 1992 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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We don't know how many milk cows there are in the U.S., but there are nearly 2 3 00 dairy processing plants handling about 149 billion lb of milk. In 1991, the portion of this milk supply processed into cheese was 6 billion lb, of which nearly 1/3 (or about 1.8 billion lb) was cheese used in formulated food products. Consumption of convenience foods has spurred growth in application of cheese in soups and sauces, packaged mixes, frozen entrees, and side dishes.
New markets for both direct cheese consumption and indirect cheese consumption through formulated food applications are constantly emerging. The biggest change in the past several years--and predicted to ...