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In 2004, the Creamery produced 160,000 gallons of lowfat 2 percent
milk;
60,000 gallons of lowfat chocolate milk, 80,000 gallons of skim milk,
and 10,000
gallons of whole milk for the University dining halls alone. Still more
milk was
sold in the salesroom. The Creamery also made 25,000 pounds of sour
cream,
28,000 pounds of ricotta cheese, 150,000 pounds of cream cheese, 62,000
pounds
of cheddar cheese, and 60,000 pounds of yogurt. A total of 225,000
gallons of
ice cream is produced annually for University use and sales to the
general
public.
With the opening of the new Creamery in 2006, new packaging has been
instituted in the form of plastic bottles for our milk and drink
products. The
ice cream half gallon packaging has also changed to a cleaner and more
accessible top lid configuration.
