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Official Acceptance of Homogenized Milk in the United States

Department of Food Science, Michigan State University, East Lansing

ABSTRACT

A preliminary survey of dairy scientists placed the invention of the homogenizer and the homogenization of milk among the ten basic introductions contributing most to the development of the present dairy industry. Other surveys had shown that from 94 to 100% of beverage milk being sold today is homogenized. Protection of the cream line and modern milk processing would seem to have become incompatible.

EARLY HISTORY

History records that The Torrington Creamery, Torrington, Connecticut, processed and sold homogenized milk continually since 1919. Arthur G. Weigold, Manager, related that as a result of unfavorable experience with dipped nonhomogenized beverage milk sold in restaurants, he homogenized all milk going to that outlet. Later, about 1925, when bottling and serving milk in unopened, plant-capped bottles to customers became mandatory, restaurateurs demanded a continuation of the homogenized product. Thus encouraged and fortified with favorable reports on homogenized milk for infant feeding, the management of The Torrington Creamery presented a favorable case for homogenized milk to the physicians at the local hospital.

¹ Historian, American Dairy Science Association.