The Babcock Hall Dairy Plant is a multiproduct research and teaching facility. At least three Food Science degree courses and ten short courses utilize the plant for demonstrations and manufacturing activities. In addition, faculty researchers, graduate students, and industry clients use the plant in their research for evaluating processes, ingredients and equipment.


In house processing equipment allows for the manufacture of yogurt, ice cream, fluid milk products, butter, cheese, and most fermented dairy products. Equipment for the concentration of whey, milk, and other fluid food systems is also available. Client users can bring in additional processing equipment.


Processing equipment includes:


 
  • High temperature short time Pasteurizer 7000 lbs./hr.
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  • Standardizing separator 11,000 lbs./hr.
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  • Milk carton-filling machine 66/min. (1/2 pt. to 1/2 gal.)
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  • Continuous ice cream freezer 125 gals. mix/hr.
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  • Butter churn 900 lbs./hr.
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  • Two effect rising film evaporator 3600 lbs./hr. water removal
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  • Cheese vats 5000, 2000, 400 lbs. milk capacity
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  • 4 oz. and 8-oz. cup filling machine
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    Standard chemical and bacteriological quality assurance tests are provided. Special analytical instrumentation and organoleptic analysis is available cooperatively with department faculty.


    Industry clients are charged a per diem fee of $1,000. Packaging materials, ingredients, and supplies are additional. Research projects requiring more than several days are bid on an individual basis.


    For more information contact Dairy Plant Manager Bill Klein at 608-265-2726 or waklein@wisc.edu