KEMPTVILLE— The general attack on fat in the diet and the targeted attack on dairy foods continues to be a problem for the industry according to Peter Gould, general manager of the Dairy Farmers of Ontario.
To reduce dietary fat, the medical community is too quick to suggest cutting back or eliminating dairy products. How often do you hear a doctor tell a patient to cut back on salad dressing and donuts? he asked producers at Eastern Ontario Dairy Day in Kemptville on Feb. 11. "It often comes out as an attack on dairy and dairy products," he said.
Back 30 years ago, most fluid milk sold was whole milk at 3.25 per cent fat —skim milk in the dairy case didn’t even exist. Today almost every dairy product is low fat. That drop of 14.2 million kg of butterfat since 1979 translates to 350 million litres of milk, said Gould.
You could argue that yogurt is the big success story showing for many years double digit increases in sales, he said, but most of that yogurt has zero per cent fat. "It’s a good use of skim solids but in terms of quota and growth in the industry it doesn’t do anything."
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