MOO-VILLE CREAMERY

As we look into the processing room we see the tank where the milk feeds into the cooling bulk tank by gravity.  Gravity helps eliminate pumping the milk, therefore keeping it as close to natural as possible.  After the skim milk has been separated it moves on to the homogenizer where the cream is broken down into smaller pieces so the cream doesn't have the buoyancy to float to the top.  Following the homogenizer the milk moves onto the HTST pasteurizers where the milk is heated to 172 degrees for 20 seconds.  Milk is chilled and stored in bulk tanks until gravity feeds it into a bottle or it flows down to the ice cream room where ice cream is churned weekly into 60 flavors.  Ice cream is either packaged into 4 gallon pails or 56 ounce scrounds.  Butter is also churned in the ice cream room.  Cream will flow into the churn and churn for 45 minutes.  Buttermilk is drained off and 1% salt is added before making them into 1 pound blocks.

Schedule your group for a farm and creamery tour or watch milk going into the bottle on Monday and Thursday mornings. 

(Photos courtesy of Lowndes Photography)