20 UNIVERSITY OF ILLINOIS 



time there were over five hundred factories in Illinois. Many of 

 these so-called cooperative creameries were established through pro- 

 motive schemes directed largely by creamery supply houses. Ninety 

 per cent of these plants were financial failures. 



DEVELOPMENT IN THE FIELD OF DAIRY PRODUCTS DURING 

 THE PAST TWENTY-FIVE YEARS 



With this background in mind, the developments in the field of 

 dairy products during the past twenty-five years constitute a history of 

 marvelous growth and achievement, made possible through the com- 

 bined effort of business acumen and scientific achievement. Today, 

 under the list of dairy products we include : whole milk for drinking 

 purposes, condensed milk, dry milk, ice cream, butter and cheese, with 

 the respective accessory products or by-products, under which may be 

 included perishable soft cheese, dry and condensed buttermilk, milk 

 drinks, whey, casein, and casein products. In the period just de- 

 scribed, these products were considered as isolated units of the industry, 

 having little or nothing in common so far as their manufacture and 

 distribution was concerned. Today we think of them and deal with 

 them in terms of their respective relationship, determined largely by 

 their relative perishability. For instance, if we take a large consum- 

 ing center like Chicago and make a study of the dairy activity sur- 

 rounding it, we find first a zone producing milk for city consumption. 

 Just outside this zone and somewhat overlapping it, we find a zone in 

 which the milk produced, together with a portion of the surplus milk 

 from the inner zone, goes into condensed milk, powdered milk, and 

 ice cream. Farther out, with poorer transportation facilities, yet 

 situated in the region of good production, we find the cheese factory; 

 and still farther out, in the non-dairy regions, we find the cream pro- 

 duced for butter-making purposes. During the period under discus- 

 sion, these zones have been gradually pushed out to fill the require- 

 ments of a milk supply for our large cities, one effect of which has 

 been to crowd the cheese industry out of Illinois territory. 



CITY MILK 



The providing of our consuming centers with milk for direct 

 consumption has grown, during the past twenty-five years, to be a 

 tremendous industry. From the small beginning described earlier in 

 this paper as P. H. Smith's efforts to furnish milk to the growing city 

 of Chicago, the industry has grown to a point where the Nation's milk 



