1970's

ADPI Through the Decades

Whey Products Institute

Established | June 1971

Production of wheyLiquid obtained from cheese manufacture. in 1969 was 1.4 million pounds, and thus the need to establish a separate institute dedicated solely to wheyLiquid obtained from cheese manufacture.. 50% of wheyLiquid obtained from cheese manufacture. went to animal and human uses, while the remaining 50% was used in fertilizer or was environmental waste.
For comparison, in 2021, production of wheyLiquid obtained from cheese manufacture. was at 2.9 billion pounds, with a solid majority going for human use.

1975 | Foreword from the 50th Anniversary of ADMI

“While the American Dry Milk Institute has attained many of the goals of its founders, such achievements do not permit the organization to rest upon realizations of these past goals. Rather dry milk industry progress and growth of the past 50 years imposes greater responsibilities upon ADMI and its membership to develop ever improved dry products of milk for a broadening base of enlarged and new uses and increasing utilization based upon dry milk nutritional and functional advantages in foods.”

1973

ADMI completed a set of Sanitary QualityFocus on doing things well and producing a product acceptable to consumers Standards Code for the wheyLiquid obtained from cheese manufacture. industry.
This was the first year the US became an importer of nonfat dry milk.

1975 | 50 Years of ADMI

50 years of ADMI focused on uniformity and qualityFocus on doing things well and producing a product acceptable to consumers of product and providing marketing opportunities to educate consumers and users of the nutritional advantages of nonfat dry milk.
WheyLiquid obtained from cheese manufacture. quickly grows in it use and the industry switches its processing gears.

The Objectives of the American Dry Milk Institute in 1975

To assure industry progress, development and growth may be simply stated:

to establish recommended sanitary manufacturing procedures;
to develop dry milk grading specifications; to assure uniformity and qualityFocus on doing things well and producing a product acceptable to consumers of product;
to undertake product and utilization research studies;
to provide enlarged marketing opportunities;
to educate consumers and users of the nutritional and functional advantages of nonfat dry milk in foods;
to foster governmental cooperation and avoid restrictive regulations tending to limit marketing opportunities.

1976

The “Real Seal” for dairy products was developed by California dairy associations to combat imitation cheeseSee filled cheese. in the pizza industry.
Dr. Warren Clark was named the next head of ADMI.

1970s | A decade of continuing change

WheyLiquid obtained from cheese manufacture. products became competitive ingredients produced using the latest technology.
In the 1970s, nonfat dry milk use increased only in one category – chemicals and pharmaceuticals (up 342%). Bakery use was on the decline once again.