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Trends in Dairy Food Engineering

Departments of Food Science and Human Nutrition and, Agricultural Engineering, Michigan State University, East Lansing 48824

ABSTRACT

Description of changes in any industry during 25 yr is difficult under most circumstances, but to describe adequately changes associated with engineering for the dairy processing industry between 1955 and 1980 is a nearly impossible task. The technological developments of this period are overwhelming, and those that have found application in processing of dairy foods are impressive.

Motivations for change can be debated at length, but product quality and production efficiency were among the leading motivators. Through continuing technological innovations, the quality of dairy products available to the consumer steadily improved. At the same time, these innovations allowed the industry to deliver products to the consumer at costs which were continually a smaller portion of the consumer's budget. Technological innovations were incorporated into all aspects of manufacture of dairy foods. Significant changes occurred in buildings and structural components. Equipment and facilities used to produce and use utilities changed with the considerable recent emphasis on improved efficiency.