New Dairy & Academic Building
Create a modern processing plant in which the operation not only had to be functional, it had to be designed in a manner that complimented the architectural design and allowed for unobstructed views from the external glass wall and internal viewing hallway.
In order to support Cornell 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.
While teaching is the primary focus, the plant also supplies the campus with fluid milk, juice, cider, ice cream, cultured products, and pudding. The University needed the process design of the dairy to include a variety of methods that students would likely see as they enter the dairy industry.
The control system allows real time operating displays to be viewed in any of the classrooms which gives students a valuable learning experience in a live dairy operation.
Cornell’s outreach programs now include workshops in dairy processing, cheese making, and food safety certification training.
Provided studies on (3) location/layout designs
Design Engineering services included Architectural, MEP, Materials Handling, Process & Controls
23,000 sf ft processing plant
(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
Ice Cream, Yogurt and Cultured Products
For more information contact
Ray Anater, Vice President, Sales & Marketing
at 717-625-4180 or via email at firstname.lastname@example.org
Kris Theodorakos, Business Development Manager
at 303-475-5615 or via email at email@example.com