Excerpt from the report Introduction: The basic objective of the study was to determine the possibilities offered by a cultured sour cream product of high quality for expanding the consumption of milkfat. Specifically, the study was designed (1) to determine the feasibility of expanding sales of a high-quality cultured sour cream product in a market where such a product was of limited availability; (2) to determine the effects of possible increased sales of cultured sour cream on sales of other fluid milk products; and (3) to delineate consumer reactions to such a product, including purchase and home-use patterns.