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Fifty Years of Progress in Dairy Plant Engineering

Agricultural Engineering Department, Michigan State University, East Lansing

ABSTRACT

Dairy plant engineering in the year 1905 was simple as compared to 1955. The industry in this country was characterized by having many small plants located in buildings that often were not much better than sheds, although there were some rather large butter centralizer plants, which were well organized and finely built. The processing equipment in all plants was rather simple and most of the operations were controlled by hand. The refrigeration systems and coldstorage rooms were the most expensive mechanical parts of the plant. There were very few milk plants and ice cream plants. The emphasis was on butter and cheese making and to a certain extent on evaporated milk manufacture. The comfort of the operator and sanitation for the product were given relatively little attention, by present-day standards.

During the period immediately after World War I and for the next 15 years tremendous progress was made in both building construction and machinery, leading to the beautiful and efficiently designed plants and equipment that are found in the industry today.