New Dairy & Academic Building

SITUATION
A private Ivy League research university wanted to create a modern dairy processing plant as part of its new life sciences building.  The plant had to be flexible to produce a wide variety of dairy products, compliment the overall architectural design, and allow for unobstructed views from the external glass wall and internal viewing hallway.

PROBLEM
In order to support the university’s growing dairy teaching, research and extension programs, they needed to relocate and create a new dairy processing plant that would contribute to instruction in food science and support the various outreach missions of the Department of Food Science.  The plant will also supply the campus with fluid milk, juice, cider, ice cream, cultured products and pudding.

SOLUTION
Provided studies on location and layout designs.  Designed 23,000 sf² processing plant.  Plant included: (2) silos for raw milk storage and (3) silos for pasteurized storage, all jacketed with ice water cooling, industrial batching system that included a 200-gallon blender and (3) batching tanks, HTST system with homogenizer, fluid milk/juice filling and ice cream, yogurt and cultured products manufacturing.

BENEFITS
The university’s outreach program now includes workshops in dairy processing, cheese making and food safety certification training.  The controls system allows real time operating displays to be viewed in any of the classrooms which gives students a valuable learning experience with live dairy operations.

For more information, contact Ray Anater at 717-625-4180 or [email protected].