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Article: All curds cannot be treated equal. (improving quality of low-fat cottage cheese)(includes related article)
- Article from:
- Dairy Foods
- Article date:
- August 1, 1993
- Author:
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Copyright informationCOPYRIGHT 1993 BNP Media. 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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At the last American Cultured Dairy Products Institute annual meeting, the Milk Industry Foundation's Cultured Products Committee unveiled its findings on cottage cheese (see Dairy Foods, May 1993, p. 17). A parade of speakers attempted to explain the reasons behind the drop in full-fat sales and the leveling of gains in lowfat sales.
Quality is suspected to play a significant role in cottage cheese's decline--especially in the case of lowfat and fat-free varieties. Yet, it is these very reduced-fat varieties that hold special interest to today's health-conscious consumer.
In order to match consumer expectations, cottage cheese quality should be enhanced. One ...
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