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1800 square foot fluid milk processing area
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600 gal/hr HTST pasteurization system with state
of the art process control system
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1200 square foot area for butter and ice cream
production
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200 gal/hr continuous ice cream freezer with
fruit feeder and varigator
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Egli continuous butter churn rated @ 1.5 lbs/minute
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1000 square foot cheese processing room containing
cheese vats ranging in size from 50 gallons to 1000gallons
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2500 square foot pilot plant
- Niro filter mat and cyclone spray dryer rated @ 100 lbs. of
water removal/hr.
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30 liter per hour pasteurization system equipped
with continuous ice cream freezer
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Rising film vacuum evaporator rated @ 150lbs.
of water removal/hr
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Membrane processing systems (ultrafiltration
and reverse osmosis)
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Stretch cooker and mixer molder for pasta filata
cheeses such as mozzarella
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Brining of steam kettles for small batch preparation
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Over 1500 square feet of refrigerated and frozen
product storage areas for controlled shelf-life studies
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Four fully equipped analytical laboratories
for routine quality testing, and more sophisticated analyses
of physical, chemical and microbiological properties of milk
and milk components are available to support and conduct projects
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A sensory evaluation laboratory along with preparation
area are available for consumer evaluation of dairy food products
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1200 square foot conference room is utilized
for the Center's short courses and symposia which are a part
of our industry outreach effort
