For more than a century, the UConn Creamery has served as the heart of dairy foods production, education, and innovation within the Department of Animal Science. Established in the early 1900s, the Creamery continues a proud tradition of transforming fresh milk from the university’s Kellogg Dairy Center into award-winning ice cream and artisan cheeses enjoyed across campus and throughout Connecticut.

From Farm to Finished Product

Every product begins with milk from the UConn dairy herd and is produced on-site using traditional and modern dairy processing techniques. The Creamery produces approximately 50,000 gallons of ice cream annually and offers up to 24 regular flavors along with seasonal and limited-edition selections.

In addition to ice cream, the Creamery produces a range of fresh and aged cheeses, including nationally recognized varieties such as 1881 Reserve and Old Farm Lane Fresh Cheese. This integrated system allows students, researchers, and visitors to experience the complete cycle of dairy production — from animal care and milk harvesting to processing, product development, and retail sales.

Research, Teaching, and Outreach

The Creamery functions as a living laboratory supporting research in dairy foods, food safety, and product development. Faculty and staff collaborate with students and industry partners to advance best practices in dairy processing and to support producers throughout Connecticut and beyond.

The Student Experience

Hands-on learning is central to the Creamery’s mission. Students participate directly in production, research, and product innovation — gaining real-world experience rarely available in a university setting.

In dairy technology courses, students:

• Learn the chemistry, microbiology, and processing of milk products
• Develop and manufacture their own ice cream flavors
• Conduct sensory evaluation and product research
• See their winning creations sold at the UConn Dairy Bar

Students also work as part-time Creamery employees, operating production equipment, assisting with cheesemaking, and supporting daily manufacturing operations.

This immersive environment develops technical skills, problem-solving ability, and industry readiness while connecting classroom concepts to tangible products enjoyed by thousands of visitors each year.

A Campus Landmark

More than 250,000 visitors come to the UConn Dairy Bar annually, making the Creamery a defining feature of the university experience.

By combining agriculture, science, and community engagement, the Creamery remains a cornerstone of the Department of Animal Science — where education meets tradition and innovation meets flavor.