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Dairy Plant and Sales Bar
The SDSU Dairy Plant is located in the Dairy Micro building on the SDSU campus. It processes approximately 10,000 pounds of milk a week. Dairy products manufactured include 24 cheese varieties, butter, beverage milk, more than 90 flavors of ice cream and sherbet, and ice cream cookie sandwiches. Dairy products sold at the SDSU Dairy Sales Bar are processed from milk produced at the SDSU Dairy Research and Training Facility (DRTF) located two and a half miles north of campus. Raw milk is hauled from the DRTF to the Dairy Plant twice a week for the processing of high quality dairy products. SDSU students process raw milk into finished dairy products such as pasteurized milk, ice cream, cheese and butter. Dairy products are delivered to all food service venues on campus. Tourists and alumni find the Dairy Bar a favorite attraction during their visits to SDSU. With the assistance of the plant manager and superintendent, dairy students and student supervisors must make process control and management decisions in a real-life dairy-processing situation. They are also responsible for the marketing and retailing of all SDSU dairy products. The facility employs more than twenty part-time students. |
Fluid
Milk
Nonfat
milk, reduced fat milk, reduced fat chocolate milk
Ice
Cream
Candy Flavors-Butter Brickle, Chocolate Chip, Chocolate Chip Cookie
Dough, Fudge Brownie, M & M(registered TM), Peppermint, Peppermint
BonBon, Whopper (registered TM)
Cheesecake-Blueberry, Cherry, Chocolate Chip, Pecan, Pecan Praline,
Raspberry, Strawberry
Sherbet
Cranberry, Lemon, Lemon-lime, Lime, Orange, Peach, Pineapple, Raspberry, Strawberry,
Strawberry Daquiri, Tangerine, Watermelon
Cheese
Natural Cheeses:
Caraway, Cheddar (Mild, Bacon, Aged), Colby, Cojack, Edam, Jackrabbit, Jalapeno,
Monterey Jack, Mozzarella, Provolone, Swiss
Smoked Cheeses – Cheddar, Jalapeno, Mozzarella, Swiss Provolone
Process Cheeses: Blocks and Spreads – Salsa, Smoked Cheddar Cheese
Butter
Novelties
The SDSU Dairy Plant has played important roles in manufacturing new and improved dairy products. Faculty and graduate students are continually working to develop more nutritious dairy products. Recent research topics have included: yogurt, vitamin fortified process cheese, frozen desserts, cheese, butter, high protein milk powders and whey product utilization. Food safety research is also being conducted. In addition, Oreo (registered TM) ice cream and an award-winning Jalapeno cheese were developed at the SDSU Dairy Plant. Oreo has since been converted to Cookies 'n Cream.
The Dairy Plant and Sales Bar undergo quarterly inspections conducted by the South Dakota Department of Agriculture to assure that high quality dairy products are processed and sold. Students have the opportunity to participate in this inspection process.
The primary goal of the
Dairy Plant is to train students in processing dairy products. Working in
the
plant allows students to gain knowledge and experience they cannot obtain in
the classroom. Through regulated production of quality dairy products the
students
gain experience and exposure to the industry they are studying. Dairy Plant
and classroom training encourages students to develop the skills necessary
to compete
in the job market. As students improve their skills, they gain confidence in
themselves and their work. Confidence, along with technical ability put
SDSU
students in great demand for jobs in the dairy industry.
The placement rate for graduates has been 100% for the past decade and longer--our
graduates, on average, receive the highest starting salaries of any major in
the College of Agriculture & Biological Sciences.
In addition to its use
as a student training educational facility, the dairy plant is available to
industry personnel for a wide variety of uses. These include use of the pilot
plant for experiments, conducting training seminars and product evaluation.
Facilities cost is variable dependent upon project scope and duration. Students
often have the opportunity to assist with these programs. Please call the plant
manager for rates.
Equipment available for research use:
• Raw milk bulk storage – 1500 gallon horizontal – approx.
13,000 pounds max.
• De Laval Model 392 Cold Bowl Cream Separator - 5,000 #/hr
• HTST system - 5000 #/hr.
• Gaulin Homogenizer 5000#/hr up to 4000 PSI
• Likwifier – 100 gallon
• Process vats - 20 gallon, 50 gallon, 200 gallon and 2 X 300 gallon;
fitted with steam and city and/or sweet water for cooling
• Emery-Thompson - 40-quart batch freezer
• APV - Crepaco - Continuous Ice Cream Freezer - 85-gph air injection
• Ultrafiltration pilot lab - spiral wound
• Microfiltration system – 1.7 m2 - Ceramic membranes – available
2004
• Blaw-Knox Vacuum-thermal evaporator
• Niro Spray dryer - rotary atomizer
• Butter churns - 15# capacity and 450# capacity
• 2 - Kusel 500# Double O’s with ancillary equipment
• Damrow 3000# cheese vat
• 30 pound capacity, single screw, Process cheese cooker with culinary
steam generator
• Cheddar mill
• Cheese Press - pneumatic
• Sipromac cheese sealer
• Cheese block cutter – pneumatic
• Hobart cheese shredder
• Scholle six-gallon bag-in-box filler
• Assorted centrifugal pumps
• 1 positive pump for revel in ice cream
• Fruit feeder
• Steam culture chest
• Refrigerated and frozen storage facilities
• Platform scales – 75# and 400# capacities
• Ancillary laboratory equipment – pH meter, Babcock centrifuge,
Titratable Acidity
• apparatus, pipettes, misc. glassware
Dairy Science Department
South Dakota State University
Box 2104
Brookings, SD 57007-0647
(605) 688-5420 or (605) 688-4116
Hours: Monday through Friday 8 AM to 5 PM
Directions to the Dairy Bar
South Dakota State University
/ Dairy Science Department
Dairy Microbiology Rm 109 / Phone: 605-688-4116
College
of Agricultural and Biological Sciences