Dairy Processing
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. A second retail store is located in the K-State Student Union.
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.
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 to manufacture of new products, and 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 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
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