Cornell University's very own dairy processing plant; supporting teaching and research; providing outreach to the NYS dairy inudstry and beyond.
From its initial location in Bailey Hall in 1880, to its current home in Stocking Hall (since 1923), the Cornell Dairy has supplied the Cornell University, Ithaca, NY campus with high quality dairy products from fluid milk to ice cream and yogurt. All of our first-class dairy products are manufactured from milk produced at the Cornell Dairy Farm in nearby Hartford, NY.
The Cornell Dairy supports the primary teaching, research and outreach missions of the Department of Food Science, the Cornell Institute of Food Science and the College of Agriculture and Life Science. Specifically, the Dairy contributes to undergraduate and graduate instruction in food science; to basic and applied dairy foods research; to public service through extension programs; and as a designated training facility for New York State Certified Milk Inspectors and New York State Department of Agriculture and Market Inspectors. As a byproduct of its mission-based functions, the Cornell Dairy also produces fluid milk, yogurt and ice cream products to be sold on the Cornell University, Ithaca campus, to offset the total costs incurred in the equipping and operations of the dairy plant.
Produce: Yogurt, Pudding, Apple Cider, Grape-Cranberry Juice.
Distribute: HP Hood/Crowley milk and Perry's Ice Cream (until new plant opens in spring 2013)
