Devon Oliver, a graduate student, checks out one of the first quarts of milk being sold in the LSU AgCenter Dairy Store. Chansanique Parker, a junior majoring in animal science who works in the store, says not many people are aware of the milk being there yet. (Photo by Johnny Morgan. Click on photo for downloadable image.)

News Release Distributed 03/05/12

“It’s been a long time coming,” said dairy science professor Chuck Boeneke concerning the sale of bottled milk in the LSU AgCenter Dairy Store.

The dairy store on campus has been selling quarts of whole milk and chocolate milk for nearly a month, Boeneke said.

This is not the first time the store has sold milk produced at the dairy farm on campus.

“We sold milk here and even provided milk for the whole campus up until about 20 years ago,” said Gary Hay, director of School of Animal Sciences.

Hay said this time there are no plans to sell milk other than in the dairy store because the campus takes bids for milk and other supplies, and he doesn’t want to compete with private industry.

The milk at the dairy store is produced like any other brand, according to Boeneke. “It comes from the campus dairy and goes though the pasteurization and homogenization process and is bottled for sale right here.

“By law, we have to pasteurize the milk, which means we heat the milk up to 161 degrees Fahrenheit for 15 seconds to kill any harmful bacteria,” Boeneke said. The milk also goes through the homogenizer, which breaks up the fat globules.

“In the old days, before homogenization, the cream would rise to the top of milk, requiring you to shake it up before pouring on your cereal or in your cup,” Boeneke said.

Those who shop at the dairy store are now finding a variety of products ranging from meats, ice cream and cheeses to cooked sausage and soup.

Hay said the plan is to begin bottling pints along with the quarts in the near future.

Johnny Morgan