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Concentrated and Dry Milks and Wheys in the Third Quarter of the 20th Century

Del Monte Corporation, Walnut Creek, CA 94596

J. T. Hutton

Foremost-McKesson Foods Group, San Francisco, CA 94100

J. M. McIntire

Carnation Company, Van Nuys, CA 91408

ABSTRACT

Since 1950 changes in the dairy industry have been dramatic. The continuing evolution of major forms of concentrated milk is part of that process of change. Dried milk, whey, evaporated, and condensed milk have been important products during this period. This paper will review each of those products and attempt to visualize possible avenues of development in the future.

Dried Milk

During the past quarter century, dry milk has been used in many basic foods, in other dairy products, bakery products, meat products, dry mixes, and as a consumer product for cooking and beverage uses. In all of these applications, dry milk has been an important source of nutrients, as well as an important functional ingredient for flavor and structural purposes. Drying has provided a means of efficiently and economically handling and preserving excess milk produced for other direct uses, particularly fluid milk and butter.

Development Time

In the early 1950's, spray drying rapidly outstripped the roller drying process as the choice in drying methods.