Abstract
In response to rapidly increasing consumer demand for reduced-fat foods since the mid to late 1970’s, numerous new dairy foods have emerged during the past decade (Dexheimer, 1992). For example, in 1991 alone 435 new reduced-fat dairy foods were introduced commercially. Almost 16% of these were cheeses. A variety of label descriptors are used on commercial low-fat dairy foods today. Examples include low-fat, reduced-fat, fat-free, non-fat, low-cholesterol etc. New labeling laws in the US specifically define each of the above terms and will dictate the terminology that may be used on low-fat products in the near future. Today, hard cheeses such as low-fat Cheddar are available mainly as one-third and one-half low-fat cheeses.KeywordsTotal S0lidsDairy FoodCheddar CheeseCondensed MilkCheese MakingThese keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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