Dairy Processing Lab
In small batches, the lab makes a variety of dairy products, including fluid milk, cultured dairy foods (yogurt, sour cream, buttermilk, etc.), various cheeses, and ice cream/frozen desserts. The space possesses four mobile, stainless steel tables/workspaces for instruction and can comfortably accommodate up to 12 students. The lab is wash-down in nature, and is equipped with spray hoses (hot water, foam, sanitizer) for cleaning and sanitation.
Featured Facilities
Homogenization/Pasteurization
The lab has a 2-Stage homogenizer, a bench-top batch pasteurizer system (4 gallon) with preheating and cooling tanks, and a floor-scale batch pasteurizer system (45 gallon) with chill water tank.
Frozen Desserts
Students can use a batch ice cream freezer and a continuous soft serve ice cream freezer in class.
Cheese Making
Students use a 50-gallon cheese vat and curd knife to make cheese in the lab. Later, they'll use a Dutch lever cheese press and cheese cutter to finish the process.
Cold Storage
The lab has access to a commercial refrigerator, a walk-in refrigerator, and a commercial freezer to keep dairy products.
Packaging Equipment
There are vacuum packing machines and manual cup/bottle fillers with capper/foil sealer to pack dairy products.
Miscellaneous Equipment
There is a variety of other miscellaneous equipment to help in the dairy lab. For example: a high capacity floor scale, bench top scales, 10 gallon milk cans, small/large immersion blenders, peristaltic pumps, water baths, and pH meters.
