In August 1972, dormitories throughout the campus began to sell an orange-flavored dairy drink developed by Dr. B. J. Demott of the UT Dairy Department and Dairy Department graduate student J. R. Park. The drink was made from whey, a by-product of cottage cheese production normally disposed of by cottage cheese plants. The drink contained about 1 percent protein, 5 percent other milk solids, 5 percent sugar, 0.9 percent orange concentrate, and 88 percent water. One carton of the drink contained 135 calories and more vitamin C than most dairy drinks. The drink was said by its developers to provide better nutrition than the conventional orange drink because it replaced fluid and minerals lost by heat. Student reaction was mixed—about 50 percent who tried it liked it. The name of the drink was Orange-Flavored Dairy Drink. McDermott subsequently (1977), using the direct acidification method of producing whey, developed a tomato-flavored whey drink and a potato chip dip.