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Quality Control in the Dry Milk Plant¹

Producers Creamery Company, Springfield, Missouri

ABSTRACT

During the past nine years, the use of nonfat dry milk in the home has increased from 2 million pounds in 1948 to 155 million pounds in 1957. This 62-fold increase in home use has resulted in the need for a substantial improvement in the nation-wide control of each individual manufacturing process. In addition, in 1948, the small package use amounted to less than one-half per cent of the total commercial sales. In 1957, this figure amounted to more than 17% of the total.

The significance of this change may not have been fully appreciated by all members of the industry until quite recently. Whereas the nonfat dry milk used by the baking industry is used with a substantial proportion of other ingredients, and subsequently receives the heat treatment of baking, the nonfat packaged for home use is generally consumed undiluted by other ingredients and without further heat treatment. When used as a beverage, variations in the quality of the nonfat dry milk are more noticeable, and the chance release of an unsafe product receives wide publicity and recriminations.

¹ Presented at the American Dry Milk Institute Meeting, April 16, 1958, Edgewater Beach Hotel, Chicago, Ill.