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Contributions of Industrial Research in Dairy Manufacturing

National Dairy Research Laboratories, Inc., Oakdale, Long Island, New York

ABSTRACT

Three technical developments are considered primarily responsible for converting dairy manufacturing from the "cottage" industry of the early 20th century to the highly technical and specialized industry of the present. These are: the invention of the cream separator by the Swedish engineer, De Laval, in 1879; the imparting of keeping-quality to milk by the heat treatment designated as "pasteurization," culminating in the work of the French scientist, Pasteur, in 1864; and a method for rapidly assigning intrinsic value to milk, developed by the American chemist, Babcock, in 1890.

Based on this very practical technological background, experimental work in college and government research stations began to add rapidly to the reservoir of knowledge applicable to dairy problems. Then, as the processing and distribution of dairy products advanced with the growing industrialization of the country, individual engineers and research workers, as well as research laboratories of the commercial dairy industry, began to apply themselves to the technology of milk and its products.