Dairy Processing Program

Making cheese The Dairy Processing Plant, located in the northwest wing of Call Hall, is a 9,600-square foot facility equipped to make a variety of dairy products. These include: fluid milk (nonfat, reduced fat, whole, and chocolate milk); ice creams (premium and low fat); cheeses (Cheddar, Colby, Monterey Jack, Pepper Jack, and processed); and butter (salted and unsalted). A retail store is located in close proximity to the processing plant for the sale of milk, cheeses, butter, and ice creams in both bulk and individual servings.

Equipment allows for the pasteurization, homogenization, churning, condensing, and ultrafiltration of dairy foods, and is sized for small and continuous product runs, and batch systems. For most products, packaging is done in conventional containers that range in size.

Call Hall Ice Cream golf cart Equipment is tested on a regular basis by Kansas Department of Agriculture inspectors to verify that the standards set by the Pasteurized Milk Ordinance are met. In addition to the processing equipment (see Equipment list), the Dairy Processing Plant is equipped with a CIP (Clean in Place) system for equipment cleaning.

The dairy facility can be used for the manufacture of new products, as well as to study new ingredient functionality in products. It is equipped with a laboratory where standard quality tests can be run on both raw ingredients and finished products. The plant is primarily used for the daily production of dairy foods, but can be adapted to manufacture or process other food products, such as juices or cultured dairy products. Dairy scientists can provide technical support for formulations, processing, and product evaluation.

List of Equipment

  • Pasteurizers (capable of HTST and batch pasteurization of milk, frozen dessert and cheese milk)
  • Homogenizers
  • Chillers
  • Fillers
  • Ice cream freezers
  • Ingredient feeders
  • Churn
  • Cheese vats
  • Cheese press
  • Milk condenser
  • Ultrafiltration unit
  • Vacuum packager
  • Various vats, ranging from 50 gallons to 1500 gallons (for holding, blending, and standardizing products)
  • Walk-in coolers
  • CIP (Clean-in-Place) system

For More Information

Karen Schmidt
Dr. Karen A. Schmidt
Animal Sciences & Industry
224 Call Hall
Manhattan, KS 66506
Phone: (785) 532-1216
kschmidt@ksu.edu

 

Jayendra Amamcharla

Dr. Jayendra (Jay) Amamcharla
Animal Sciences & Industry
220 Call Hall
Manhattan, KS 66506
Phone: (785) 532-1221
jayendra@ksu.edu