Half the cost of present day cheese powders

[alt text]
an illustration of a pile of orange cheese powder takes up more than half of the page on a white background. the text describing the cheese coating and a mailable coupon for a sample of Mastergrade Code 232 appears in small black font on top of the pile and below the advertisement title, which appears in larger bold black font at the top of the page.

[transcription]
Half the cost of present day cheese powders
There is a new, low cost Mastergrade 232 cheese formulation.
With cheese prices at an all-time high, Mid-Am is able to offer the new Code 232 (specially formulated for low cost) high cheese flavor. Mid-Am has blended just the right ingredients for their new Mastergrade Code 232. These are cheese formulations that offer a true, natural taste of cheese at half the cost of other cheese coatings. The heart of Mid-Am’s new Code 232 ‘secret’ is advanced, dehydrating and blending capability - we even have a Niro Centrifugal Atomizer (Lar’s secret weapon). Mid-Am can tackle the tough problems of breaking down and blending fine cheese powders, whey, dehydrated milk and other ingredients to form unique Mastergrade cheese formulations. If the low-cost and high flavor of new Code 232 strikes your Scotch fancy, contact Lars or Dean Koetz for samples. 417-865-9641.
MASTERGRADE MID AM

VALUABLE COUPON
Send me a sample of your new Mastergrade Code 232.
Mid America Dairymen P.O. 183755 Springfield, Missouri 65805
Name
Address
Phone
Company
FOOD ENGINEERING, October 1974
Circle 84 on Inquiry Card

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[additional notes]

(Marjan Stuckart)
what really is the “Niro Centrifugal Atomizer” and why is it referred to as “Lar’s secret weapon?” could it somehow be a reference to political tensions at the time? what were the detriments to dehydrating and blending cheese powders in order to make them cheaper?