The realization of a creamery at Northwest Missouri State University’s R.T. Wright Farm is coming to fruition this fall and adding to the University’s stable of profession-based learning offerings.
Dairy processing equipment is now in place at the University’s Agricultural Learning Center. Staff and students in Northwest’s School of Agricultural Sciences began testing the creamery equipment this month.
“The micorcreamery provides us a different avenue to advocate for the agriculture and dairy industry. The completed facility allows the School of Agricultural Science to promote farm-to-table and local food efforts,” Dr. Rod Barr, the dean of Northwest’s College of Agriculture and Natural Sciences.
Generous donations from local charitable trusts, agricultural agencies and private donors have assisted Northwest with its construction of the creamery and acquiring the necessary equipment. Most recently, FCS Financial provided $10,000 to help Northwest purchase additional equipment.
“We are incredibly grateful to FCS Financial for their generous support of our on-farm dairy processing initiative,” Dr. Rod Barr said. “This investment not only enhances hands-on learning opportunities for our students but also strengthens our commitment to innovation in value-added agriculture. Partnerships like
this are vital in preparing the next generation of leaders in the agricultural industry.”
As one of the largest agriculture programs in the Midwest, Northwest’s School of Agricultural Sciences serves nearly 500 students annually in seven undergraduate and three graduate programs.
The Wright Farm, which is located north of the Maryville campus, is a fully functioning, 448-acre facility that provides a critical resource for hands-on, experiential learning for students. The Agricultural Learning Center, opened on the farm in 2021, features laboratories, a food processing kitchen, classrooms and an exposition space.
With a dairy herd of
approximately 60 cattle that include
Holstein, Jersey, Brown Swiss and Guernsey – as well as a farrow-
to-finish swine operation and
row crop production – the farm is used to teach agriculture students about dairy health, management and collection. But a lack of dairy processing facilities until now
at Northwest meant students’
profession-based learning ended after collected milk left the farm.
The new creamery will allow students and regional producers
to experience the entire lifecycle
of dairy production – from herd management and collection through processing, food production, safety testing and potentially even the marketing and retail of fluid milk, ice cream, butter, cheeses or other dairy products. The dairy processing area includes holding tanks, pasteurizing equipment and milk bottling
equipment.
Although Northwest offered a dairy processing program from 1968 to 1977 that churned out milk, ice cream and cottage cheese for the campus’s dining facility, the University hopes the new venture will help improve the state’s dairy industry by offering expanded education and training opportunities for regional producers and agriculture students.
To make a gift to support Northwest, including the creamery, contact the Northwest Foundation at 660.562.1248 or visit www. nwmissouri.edu/GiveOnline.
