November 2021 marked a significant construction milestone for the dairy industry with the substantial completion of the addition for the Center for Dairy Research (CDR) at the University of Wisconsin-Madison's Babcock Hall.
The CDR is known as one of the world’s premier dairy food research centers. With more than 30 researchers and scientists onsite, the CDR focuses on scaling down large-volume manufacturing and exploring functional, flavor and physical properties of cheese, cheese products and other milk components. In our own backyard the ‘Doctors of Dairy’ significantly influences the dairy industry, offering specialized training and short courses with over 1,400 industry personnel impacted annually.
» Precise coordination of the sequence of events
» Adhering to rigorous food grade sanitary protocols
» Understand the technical properties of the project
» Avoiding condensation [a food processing plant's enemy]
» Installing adequately pitched floors
» Curving walls and corners to prevent bacteria build-up
» Providing room for expansion when installing cold storage
» Insulating equipment for minimum energy utilization
» Maintaining safe construction while accommodating ongoing student studies and faculty work
PHASE 1
The new CDR addition houses two full floors of research space, specialized ripening rooms, and space for different styles and types of cheese vats. Additionally, four coolers, three freezers, and 14 specialty cheese rooms make for ample dry and cold storage space.
PHASE 2
Renovations to the Babcock Hall Dairy Plant will modernize the dairy plant, add a new ice cream maker, more freezer and cooler space and an improved raw milk receiving bay. New piping, pumps and valves will be installed to move milk and milk products more efficiently around the plant.
The full project is scheduled to be completed by the Fall of 2022.
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