Maintaining safety : the social support and monitoring of men who have completed therapy for sexual offending : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Social Policy and Social Work at Massey University

Abstract

Many consumers are conscious of the potential health problems incurred by the high consumption of fat. Consequently, they are discouraged from drinking whole milk due to its high fat content, despite its nutritional benefits, e.g. as a calcium source. A variety of low-fat milk products are currently available, with fat contents ranging from 0.1 % to 1.5 % fat. However, it is known that many consumers prefer the mouthfeel characteristics of high-fat milk. The consistency of low-fat milks was perceived as watery and the colour was often described as "green" or "grey". This identified a need for a low-fat milk product with mouthfeel characteristics and colour similar to high-fat milk. Attempts to improve the texture of low-fat milks have included the addition of non-fat milk solids to skim milk. Phillips et al. (1995) added 2 % non-fat dry milk powder to fluid skim milk. The addition of non-fat milk solids produced an objective measure of viscosity similar to milk with 2 % added fat. However, the colour and texture attributes of milk with 2 % added non-fat milk solids did not improve to such an extent that non-fat milk solids could be used as a substitute for fat.