Dairy Food Processing

The Michigan State University Dairy Foods Complex (Link to facilities page) houses research and teaching laboratories as well as a small, state of the art process facility for milk and dairy foods. The faculty and staff of the Dairy Foods Complex are regularly involved as invited speakers or writers for educational programs and publications targeted to the consumer. Visitors to the observation deck of the complex may watch a self-guided multimedia presentation explaining the technology behind the processing of fluid milk, ice cream and cheese.


Educational programming for the Michigan dairy industry

The following workshops and short courses are offered to the public/industry on an annual or biennial schedule. Similar programs are also available to individual companies on a contract basis.

One-day Introductory Workshops:

  • Fluid Milk
  • Cleaning and Sanitation
  • Ice Cream & Frozen Desserts
  • Cultured Dairy Foods
  • Cheese Making
  • Hazard Analysis and Critical Control Points (HACCP)

Two-Day Short Courses:

  • Pasteurizer Operators
  • Clean-in-Place (CIP)

The MSU Dairy Foods Complex is equipped with a wide variety of process and analytical equipment that is made available for technology transfer and product/process development on a contract basis. The Extension dairy specialist and the dairy Foods complex staff act as liaisons between the MSU research community and the dairy foods industry, including regulatory agencies.


Zey Ustunol
Food Science and Human Nutrition
Anthony Hall
474 S Shaw Lane, Room 2105
Phone: (517) 353-3411
Fax: (517) 353-1676
E-mail: .(JavaScript must be enabled to view this email address)