Dairy Innovations over the Past 100 Years

Abstract

The dairy industry in the United States has undergone many changes over the past century. Adulteration and contamination of milk were rampant before the passage and enforcement of the Pure Food and Drug Act of 1906, and the introduction and eventual acceptance of certified and pasteurized milk have provided consumers with a consistently safe product. Homogenization and advances in the packaging and transport of milk gradually took hold, improving the milk supply. Other developments included the concentration of milk and whey, lactose-reduced milk, and the popularization of yogurt. Consumers have benefited from advances in butter packaging, low-fat ice cream, cheese manufacture, and yogurt technology, which has helped create the large demand for dairy products in the United States. Current trends and issues, including the increasing popularity of organic and artisanal products and the use of rBST, will shape the future of the dairy industry.