The plant includes individual areas for the processing of fluid milk and the manufacture of sour cream, various cheeses, the famous ice cream, frozen yogurt, and sherbet. A quality-control lab, refrigeration equipment, office space, and dry storage areas occupy part of this space.
Its modern processing equipment enables the Creamery to serve as a laboratory for food science faculty and students conducting dairy research and for dairy industry professionals testing solutions to technical problems. Researchers use the Creamery's facilities to study the effects of processing and storage on a dairy product's microbiological makeup, nutritional value, and flavor.
The facility has a receiving bay where the milk is shipped to us in tankers. The lab tests the milk from the tanker before it goes into the holding tank. Once approved by the lab, the milk is processed and sent to various locations to produce numerous products to be consumed on campus and sold in the store and online.
Learn more about the Creamery store on the Berkey Creamery website.
Food safety procedures and documents to help dairy and food processors achieve employee training goals and support food safety and quality programs in the interest of public health.
If visiting the processing, warehouse, and maintenance areas of the Creamery plant, you are required to follow these Good Manufacturing Practices (GMP’s).
Photos of the Berkey Creamery production facility located in the first floor of the Rodney A. Erickson Food Science Building at Penn State.
Visit the Berkey Creamery website!