No dairy processor operates in a vacuum. All manufacturing operations are associated with detrimental effects on the environment. The severity of those impacts, however, differs widely from processor to processor.

Dairy industry ups game in fight to save the planet and design with sustainability in mind.

Vermont Creamery’s processing facilities look a little bit different today than they did 38 years ago when the company was founded as a two-person artisan operation (see the processor profile). 

New equipment from Baumer, Benchmark, BluePrint Automation, and more!

The company and its team of ‘bettermakers’ are aiming for responsible growth while doubling down on their positive impact.

A flood of financial and operational benefits awaits dairy processors that take aggressive steps to control escalating wastewater generation and energy use. 

A few weeks ago, I poured milk on my cereal, and when I took my first bite, I realized that something was wrong. I went back and tasted the milk and found a distinct off-flavor and odor in the milk itself.

During the height of the pandemic, interest in automation accelerated. Companies used automation to lower the density of workers on the plant floor and create a healthier environment. Now dairy companies are automating for high assured output, lower waste and the capacity to meet rising demand and changing market tastes.  

When specifying or designing dairy processing equipment, the first criterion is functionality for its purpose. But it is critical to remember that functionality includes cleaning and sanitizing. It is commonly thought that cleaning and sanitizing is the last step in the process, but it is not — it’s the first step. 

Nashville, Tenn., is known as “Music City.” But another Nashville — one situated in the state of Michigan — could be referred to as “Ice Cream City.” After all, Moo-Ville Creamery produces 60 flavors of the cold, creamy treat in this tiny village of just over 1,600 residents.