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Dairy Processing

Fully equipped pilot plant for processing and packaging of fluid milk and beverages; cheese, yogurt and other cultured dairy products; ice cream and frozen desserts; clean-in-place (CIP) process evaluations. Batch sizes range from 5 to 100 gallons.

Milk processing: Standardization, homogenization, batch and HTST pasteurization, UHT, and packaging. Alfa-Laval 29AE-60 milk separator. APV Type JHE HTST/UHT pasteurizer. Batch size 5-100 gallons.

Ice cream: Hard and soft serve mix formulation, standardization, pasteurization, homogenization, freezing, and packaging. Coldelite LB-1000 batch and APV Crepaco Mod. C- 450 continuous freezers. Batch size 2-100 gallons.

Fermented products: Cheesemaking of Cheddar, Swiss, Mozzarella, Mexican, cottage, fresh and processed cheeses. Swiss style, fruit on the bottom, flavored, and liquid yogurt. Cheese vat size of 5-50 gallons.

Microthermics: Miniature plant trial. UHT/HTST (pasteurization), hot-fill, and continuous process with as little as 500 mL of product. The equipment is designed to process a range of products including milk, juices, concentrate, teas, salad dressings, sauces, puddings, and more.

CIP test unit: Equipped with a CIP control unit that controls all aspects of the CIP cleaning, cycle monitors devices for temperature, velocity, conductivity, resistivity, and pH. A soiling drum that provides for 54 equipment coupons in a unique feature of the CIP system.

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Created: 2007-04-10, Updated: 2008-05-07