Industry Projects


Through the dairy plant’s partnership with UW–Madison’s renowned UW Department of Food Science and the Center for Dairy Research—one of the premier dairy research centers in the world—food-industry clients are able to create, conduct, and implement research to pioneer methods of production.

The dairy plant is available for industry to use on a fee-for-service basis. All of our production equipment is licensed by the Wisconsin Department of Agriculture to produce products for sale on campus. Some examples of our products are frozen desserts, cheeses, and bottled milk.

The Babcock Dairy Plant is located in the heart of the dairy state with easy airport access. Products can be shipped to any location in the United States. Other benefits include: small batch sizes, easy scheduling into our production runs and scaled-up using standard processing equipment.

Examples of industry type projects include testing ingredients in frozen dessert, producing product samples for dairy shows, market research and sensory analysis. Past industry projects include drinkable yogurt, sour cream and other cultured products; soft serve mixes; fat free and sugar free frozen desserts; a variety of ice cream flavors; and dog food novelties.

Contracts and confidentiality agreements may be set up through our business department.

Contact us at for further information and to discuss your future project. We’d be happy to hear from you.

Dairy Plant Equipment

Ice cream mix machinePowder & Immersion Blender

Ice cream machineIce Cream Freezer: 40 Gallon Minimum Batch Size

milk circlePlastic Bottle Filling Machine

ingredient feederIngredient & Variegate Feeder

cup filler50 oz Cup Filler


PasteurizerHigh Temp Short Time Pasteurizer: 50 Gallon Minimum

Materials On Hand


  • Milk
  • Cream
  • Non-fat dry milk
  • Sugar
  • Corn syrup
  • Stabilizers
  • Emulsifiers
  • Milk protein concentrate
  • Variety of flavors
  • Inclusions and variegates


  • Plastic bottles (half pints, pints, quarts, half gallons, 2.5 gallon bags)
  • Frozen dessert containers
  • 3 gallon tubs
  • 56 ounce scrounds
  • Pints
  • 8 ounce cups

Cost Structure

Our cost structure includes:

  • Plant fee per 8-hour day plus ingredient and material costs.
    • Increments of half-days are also available.
  • The service fee includes the following quality control testing:
    • Butterfat analysis
    • Total solids
    • Microplating
    • Sensory
    • A variety of other tests at your request

Past Industry Customers