1980's
ADPI Through the Decades
A Decade of Inflation
1980
- CaseinProtein in milk that precipitates at pH 4.6. becomes a hot topic once again, most notably always in difficult economic times.
- As wheyLiquid obtained from cheese manufacture. products continued to grow, they actually start to compete with the use of nonfat dry milk.
- A massive drought and heat wave in the Midwest and the South caused billions of damage to agriculture.
1981
Due to continued inflation and large U.S. government budget cuts, the school food program no longer purchases millions of pounds of butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added., cheese, and nonfat dry milk that was given to schools at no cost, creating an overabundance of supply in the marketplace.
1982
The 1982 Annual Meeting was hosted by the organizations of the American Dry Milk Institute, the WheyLiquid obtained from cheese manufacture. Products Institute, the American ButterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added. Institute, and the National Cheese Institute collectively for the first time.
1986
- The use of lactose as a sweetener was approved.
- President Reagan declared June to be National Ice Cream Month.
Established | 1986
The American Dry Milk Institute merges with the Whey ProteinProtein in milk that remains in water phase after casein precipitates. Institute to form the American Dairy Products Institute.
1987
The Evaporated Milk Association merged with ADPIAmerican Dairy Products Institute.
A Surplus of Cheese & Dairy Products
