Housed in the Department of Food Science across a courtyard from Dr. Barile's analytical laboratory, our state-of-the-art 800 square foot Milk Processing Laboratory was designed and built to enable collaborative and multi-disciplinary food science research to bring exciting innovations to the food industry, particularly in the realm of novel methods for the fractionation and recovery of bioactive milk components. The Milk Processing Lab provides an excellent resource for scholarly research as well as collaborations with both dairy and non-dairy industry partners.
Our facility features 110/208/480 V (single & three-phase) power supplied by eight utility stations, steam, chilled and RD water, an isolated drainage system, and HEPA filtration to ensure air quality. Additionally, the Milk Processing Lab complies with all specifications required to produce materials for clinical trials. Outside the Milk Processing Lab, we also boast over 300 square feet of ambient equipment storage to pretreat larger volumes of raw materials.