The Milkroom, placed at the end of the cattle alley, is very close to the same style of architecture as the animal shelter. The shelter, however, is enclosed all except for the clerestories at the high end of the structure for ventilation purposes. The lower four feet of the dairy building are made of CMU's on the exterior, and concrete on the inside with curved corners from the floor to the walls for easy cleaning to keep the room sanitary. Along with the milkroom, there are two additional rooms. There is a milk holding room, where the milk is taken to wait its transfer to the creamery, and attached is a storage room, and a washroom separating the milkroom from the creamery.
Located Next to the milking building is the creamery. This is the last stop on the process from turning the milk into cheese to sell to the public. There are pipes connecting the milk holding room to the milk receiving room in the creamery. As for the people, they must walk from the washroom in the dairy building to the locker room in the creamery, this is to ensure the most sanitary precautions. The buildings are right next to each other and one of the most strict policies is cleanliness. This is why each entrance has a washroom/locker room to wash off all substances.
The Creamery starts off with the milk receiving room, this is where the milk is brought to from the milk holding, this starts its process into being pastuerized and processed into milk to sell or made into cheese. After the milk receiving room, the milk is brought to the HTST Pasteurizer, which kills harmful bacteria that may be present in the raw milk. Now that the milk is pasteurized, it enters the cheese maker. The cheese maker processes the milk, turns it into cheese and cuts it into curds and whey, then mixed and cooked. The finishing table is where the whey is drained, and the curds come together and cut into loaves. To get the cheese packaged or into cans, it is brought to the cheese press, where the remainin whey is cut out, and the cheese is knit together, forming blocks. After this, the cheese is finally brought into a sealing room for packaging. Then the packages or containers of cheese are then put into storage refrigerator to wait until it is time to be shipped out to the public.
Located Next to the milking building is the creamery. This is the last stop on the process from turning the milk into cheese to sell to the public. There are pipes connecting the milk holding room to the milk receiving room in the creamery. As for the people, they must walk from the washroom in the dairy building to the locker room in the creamery, this is to ensure the most sanitary precautions. The buildings are right next to each other and one of the most strict policies is cleanliness. This is why each entrance has a washroom/locker room to wash off all substances.
The Creamery starts off with the milk receiving room, this is where the milk is brought to from the milk holding, this starts its process into being pastuerized and processed into milk to sell or made into cheese. After the milk receiving room, the milk is brought to the HTST Pasteurizer, which kills harmful bacteria that may be present in the raw milk. Now that the milk is pasteurized, it enters the cheese maker. The cheese maker processes the milk, turns it into cheese and cuts it into curds and whey, then mixed and cooked. The finishing table is where the whey is drained, and the curds come together and cut into loaves. To get the cheese packaged or into cans, it is brought to the cheese press, where the remainin whey is cut out, and the cheese is knit together, forming blocks. After this, the cheese is finally brought into a sealing room for packaging. Then the packages or containers of cheese are then put into storage refrigerator to wait until it is time to be shipped out to the public.
