Imitation 'Milk
The Introduction of imitation low cost vegetable fat, usually
milk in major markets through- coconut oil, is used to replace
out the United States has been the butterfat in milk, but which
widely publicized In dairy Indus- otherwise contains the nonfat
try magazines. The seriousness milk solids present in regular
of the situation may be exagger- milk.
ated by some, but there is little Second, is a relative newcom
question that imitation milt or, the non-dairy product imita
poses a real and formidable .tion made of vegetable fat (co
threat to dairy farmers a conut oil), corn syrup solids,
threat it would be foolheardy to stabilizers, emulsifiers, coloring,
underestimate. and protein sources such as so-
American Dairy Association dium caseinate or soy protein,
had tried to keep the problem Legal Status
of imitations in perspective by Filled milk is currently legal
keeping close tabs on what can in only 12 states, but federal law
only be described as a confused, prohibits ‘interstate shipment,
fast-changing situation. For your synthetic milk is legal in
information here is a brief sum- a jjout 35 states and can move
mary of pertinent facts as freely across state lines,
gleaned from a variety of sourc- There ar e no federal or state
es> , standards governing the com-
Definition position of imitation milks. La-
There are two types of imita- beling regulations vary; In some
tion milk being sold. states these products must be
First, filled milk, in which labeled “imitation milk.” Others
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permit or require a fanciful
name (Meiloream, for example);
still others require a combina
tion fanciful, imitation, and non
dairy product label.
Distribution
Filled or imitation milk is be
ing sold in about 17 states (it
changes almost daily) by about
50 different companies, most of
them regional or national dairies
like Borden, Carnation, Fore
most, Deans, Meadow Gold, Haw
thorn-Mellody, etc. Local dairies
and some dairy cooperatives
also make and sell imitations,
purchasing formulas and in
gredient mixes.
Cost
USD A computed the cost per
gallon of imitation milk con
taining non-fat dry milk and co
conut oil in one market area.
The computed cost was 26.06 c,
or an advantage of 5 to 6 cents
a quart over veal milk. Process
ing and handling is essentially
the same as with fluid milk. No
special equipment is needed.
Imitation milk generally sells
Lancaster Farming, Saturday. July 13,1968
for about 10c a half gallon less
than regular milk.
Sales Volume
Reliable figures on sales of
synthetic milk aren’t available,
but USDA estimates that total
sales of imitation milk probably
represent less than one percent
of fluid milk sales nationally.
In the Central Arizona Fed
eral Order, the scene of a major
market test, imitation milk sales
in March were 7.8% (2,779,000
lbs.) of Class I, up from 3.2%
(989,000 lbs.) in July 1967. In
California sales have risen from
.08% (343,000 lbs.) of Class I
last July to .9% (4 million lbs.)
this February.
Nutritional Value
Low protein content (1% or
less vs 3 to 3Vfe% in real milk),
and lack of minerals (especially
calcium), and lack of composi
tion standards make the non
dairy product imitation milk nu
tritionally inferior to whole
milk. Some doctors consider it
a hazard to young children and
those on special diets if used to
replace real milk. The American
Medical Association says synthe-
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tic milks “should not be consid
ered as nutritionally equivalent
to whole milk.”
Health claims for the filled
milk (no animal fat, low choles
terol, high protein) are mislead
ing. Hydrogenated coconut oil
used in such products is a highly
saturated fat, and scientifically
has been found to be nutrition
ally inferior to milk fat.
While it is possible to make
imitation milk chemically equal
to whole milk there is no clin
ical evidence that current prod
ucts are reliable as nutritional
replacements.
Consumer Reaction
An Arizona survey by ADA
revealed high consumer aware
ness, trial, and repeat buying of
imitation milk. Half of those
who tued it said they liked the
taste; two-thirds thought the nu
tritional value was the same as
real milk; two-thirds thought it
was less fattening; one-half
thought it had more piotein.
Many considered it a better
value.
In western New York 56% of
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