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Quality Considerations¹

Department of Dairy Husbandry, University of Minnesota, St. Paul

ABSTRACT

Prior to 1930, any quality standards for nonfat dry milk were those of the manufacturing companies. In that year, the Standards Committee of the American Dry Milk Institute established three grades of quality and adopted standard methods of analysis. These grades and methods have been under almost continuous review by the Standards Committee, and have been changed from time to time in accordance with developments within the industry. The grades and standards for nonfat dry milk adopted by the various governmental agencies conform in general to those of the American Dry Milk Institute, and have been prepared in cooperation with the Institute.

The fact of continuous review implies change. Certainly, no one would oppose changes which would enhance either the safety or the utility of the product. Apropos of safety, since the original standards for nonfat dry milk were proposed in 1930 more than 16 billion pounds have been produced and, for the most part, used for human consumption.

¹ Paper presented at Annual Meeting, American Dry Milk Institute, April 16, 1957.