Status of Use of Nonfat Dry Milk and Plain Condensed Milk in the Production of Market Milk Products

STATUS OF USE OF NONFAT DRY MILK AND PLAIN CONDENSED MILK IN THE PRODUCTION OF MARKET MILK PRODUCTS

K. G. WECKEL Department of Dairy and Food Industries Univer8ity of Wisconsin

Nonfat dry milk and condensed skim milk have A milk plants in the State of Wisconsin. A question long been used. as a source of solids for ice cream and naire was submitted to the regulatory office 1 in each other frozen desserts. Within the past several years of 25 cities in the state during the months of May there has been rapid increase in the use of added non and June. The health officer was requested to ascer fat milk solids for various dairy products processed tain the actual use of nonfat dry milk and condensed in fluid milk plants. The increased use is of signifi skim milk in the dairy products produced· in each of cance in the light of the widespread adoption of the dairy plants in the jurisdiction on any given day. Grade A standards for fluid milk and cream, and, 'I'he results of the survey are believed to represent regionally, for cottage cheese, and in the absence of at least 80-90 per cent of the total utilization within similar standards for condensed and dried milk. the state. The results are presented in Table No. 1. The Wisconsin Conference on Intra-State Milk Nonfat dry milk was used in 18, or 72 per cent of the Shipments, at its September, 1957 meeting, adopted cities. Condensed skim milk was used in 14, or 56 per as interim standards the proposed draft Supplement cent of the cities on any given day. Nonfat dry milk was No. 1 to the Milk Ordinance and Code, 1953 Recom used in 45, or 47 per cent of the 98 dairy plants in the mendations to the Public Health Service "Sanitation 25 cities, and condensed skim milk was used in 16, of Dry Milk Products Used in the Commercial Pre or 28 per cent of the plants. Well over 11,000 pounds paration of Pasteurized Milk Products," draft of July of nonfat dry milk is being used daily in the pro 1, 1957. This proposed standard was developed in part duction of processed dairy products; about half of this by the Committee on Dry Milk of The National Con is used in products other than ice cream and other ference on Inter State Milk Shipments. frozen desserts. By far the great .proportion of the In view of the adoption of the proposed standards condensed skim milk is used for ice cream and froz for intra-state movement of pasteurized dairy pro en desserts, but a significant quantity is used for the ducts in Wisconsin, the Committee on Nonfat Dry production of cultured cream, and cream for cottage Milk of the Wisconsin Conference on Itra-State cheese. Milk Shipments undertook a survey of the extent and

nature of use of nonfat dry milk and condensed skim 1 The assistance of the health officers in the cities in. Wis milk in the manufacture of dairy products in Grade consin is gratefully acknowledged.

TABLE 1 - UsE OF NoNFAT DnY MILK AND CoNDENSED SKIM: MILK IN MARKET MILK DAlRY PRODUCTS PROCESSED IN DAmY PLANTS IN 25 WiscoNSIN Crrms ON ANY GIVEN DAY.

Nonfat dry milk Condensed skim milk ··--- Quantity of dairy Quantity of Quantity of dairy Quantity of product in which condem;ed product in which Dairy Product nonfat dry nonfat dry milk skim milk condensed skim Processed milk used was processed used milk was processed

Cultured buttermilk 489 0 0 Cottage cheese 2,621 151,260 0 0 Half & half (cream) · 373 28,745 47 240 Chocolate milk 95 9,600 0 0 Cream for cottage ·cheese 1,102 42,543 719 12,830 Low fat & 2o/o milk 2,250 99,540 46 800 Ice cream & frozen dessert 3,548 48,070 17,974 62,410 Cultured cream 836 ---29,008 7,865 22,300 Totals 11,314 410,146 26,651 98,580

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