Existing Operations
The plant composes approximately 2,000 square feet and processes about 150,000 gallons of fluid milk annually. It produces various fluid products including whole milk, 2% milk, skim milk, ice cream, yogurt and pudding. The Cornell Dairy functions as a working laboratory for the food science students who enroll each semester in one of the many courses taught in the Dairy using Dairy staff and equipment. The Cornell Dairy accommodates both applied and basic research by supplying raw and processed milk ingredients to researchers from Cornell, other institutions, and corporations. The Cornell Dairy is a favorite tour site for Cornell classes and for individuals and groups visiting the university from the Ithaca area, the United States and abroad.
The facility consists of storage silos for raw milk, a HTST (High Temperature Short Time) Pasteurizer, and a Homogenizer for milk processing. In addition, Cornell packages milk products a little differently than most other milk producers. As the Cornell Dairy Plant distributres much of its milk to the Cornell Dining Facilities, it is packaged in 6 gallon plastic containers for use in cafeterias. Also, it produces milk in 10oz., half gallon and quart sizes. Also, the Dairy Plant produces many flavors of the world famous Cornell Ice Cream, as well as yogurt, pudding, and apple cider from apples obtained from the Cornell Orchards.
A cubical carton which contained Cornell Milk product, circa 1975. Note the corner lid on the top.
Regulations
The Cornell Dairy is a designated training facility for New York State Certified Milk Inspectors and New York State Department of Agriculture and Market Inspectors. It is fully inspected and licensed under the jurisdiction of the New York State Department of Agriculture and Markets. The Cornell Dairy works closely with and supports the work of the Food Processing and Development Laboratory FPDL of the Department of Food Science.
Training, Education and Outreach
The main goals of the Department of Food Science are five-fold 1) To participate in student instruction, 2) To engage in research, 3) Perform public service through Extension programs, 4) Provide training for NYS Ag and Markets and dairy personnel, 5) To produce dairy products for the Cornell community. To this extent Cornell Dairy Operations acts as a learning facility by providing tours to school, college classes and the media, and various community groups. Also, the Plant is used in research such as testing and development of new products. Staff at the Department of Food Science also are called on to assist producers and milk plant operators in improving the acceptability of milk and milk products through good quality assurance practices. Staff also conduct training programs for Dairy Processing Plant Superintendents as well as develop and present workshops on ice cream manufacturing, milk processing and laboratory testing for industry and regulatory personnel. Finally, the Department of Food Science staff also provide resource information on dairy products for Cooperative Extension agents throughout New York State.
Professor Robert Holland (right) explains the operations of a new carton filling machine to Cornell Agriculture College students in a "Milk Marketing" course, c1956.
Photo Courtesy of Division of Rare and Manuscript Collections, Carl A. Kroch Library, Cornell University