A 100-Year Review: The production of fluid (market) milk

Abstract

During the first 100 years of the Journal of Dairy Science, dairy foods and dairy production dairy scientists have partnered to publish new data and research results that have fostered the development of new knowledge. This knowledge has been the underpinning of both the commercial development of the fluid milk processing industry and regulations and marketing policies for the benefit of dairy farmers, processors, and consumers. During the first 50 years, most of the focus was on producing and delivering high-quality raw milk to factories and improving the shelf life of pasteurized fluid milk. During the second 50 years, raw milk quality was further improved through the use of milk quality payment incentives. Due to changing demographics and lifestyle, whole fluid milk consumption declined and processing technologies were developed to increase the range of fluid milk products (skim and low-fat milks, flavored milks, lactose-reduced milk, long-shelf-life milks, and milks with higher protein and calcium contents) offered to the consumer. In addition, technology to produce specialty high-protein sports beverages was developed, which expanded the milk-based beverage offerings to the consumer.

Modeling American Household Fluid Milk Consumption and their Resulting Greenhouse Gas Emissions

“…Milk spoilage was modeled based on three different shelf-lives-7, 14, and 21 days. Previous research indicates high temperature short time (HTST) pasteurized milk in the U.S. has a shelf-life between 17 and 21 days [27]. Milk waste from not finishing a bowl of cereal or a glass of milk was not included in this analysis as the amounts wasted were assumed to be insignificant compared to the waste generated from milk spoilage.…”

“…Of the fifty variables analyzed, only six were chosen in the final model: Fussy eaters, employment status, household size, local authority, home ownership status, and age. Household size was found to be the most important explanatory variable of household FWG [27]. Households are composed of a variable number of people, ages and socioeconomic classes, which are important to consider when modeling consumer behavior.…”

“…Although this method is useful for understanding large scale policy effects, it does not provide valuable information for how consumers can change their purchasing/consumption behavior on a household level. Machine learning algorithms, such as the "Boruta" algorithm, have been used on U.K. consumer food waste data to assess which variables affect household FWG the most [27]. This algorithm was run until all considered variables were confirmed/rejected [29].…”

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

“…Popular sports drinks represent a compromise that meets the needs of most people in several situations, even if no single formulation is able to fulfill all of them. Concerning dairy-based beverages, it is worth mentioning the review of Barbano et al [21], which examined the last 100-years of the production of a wide range of types of milk available on the market ranging from skim and low-fat milks, to flavored milks, from lactose-reduced milk and long-shelf-life milks, to milks with higher protein and calcium contents. Particular reference has been given to the production technology of high-protein sports beverages.…”

Development of Formulation and Technology of Low-lactose Dairy Beverage Made from Goat Milk

“…The market of milk and dairy products, being one of the largest segments of the food industry, is characterized by large volumes of production and consumption [15]. The main raw material for dairy production is cow's milk.…”