Lab which makes Aggie Ice Cream up and running after 4-month renovation

The remodeling of the Gary H. Richardson Dairy Products Laboratory included the lowering of the ceiling and the addition of pipes coming down from above rather than up from below, freeing up more space and leading to fewer obstructions on the floor. (Photo by Jeff Hunter)

In November, USU launched a $900,000 project to renovate the dairy products lab where Aggie Ice Cream is made.

Aggie Creamery employees prepare Aggie Ice Cream for distribution in the newly renovated Gary H. Richardson Dairy Products Laboratory. (Photo by Jeff Hunter)

Aggie Creamery Manager Dave Irish said the goal before construction was to build up enough reserves of ice cream and cheese to meet the sales demand through the winter and also to be prepared for the graduation rush.

”In line with that, we’ve made our annual supply of Centennial, which we only do at graduation,” said Irish. “That’s in the store again. We’re just glad that everybody was patient and understanding with us.”

He said Centennial ice cream was first made in celebration of the 100 year celebration of the state of Utah.

“It contains tart cherries, honey graham crackers and english toffee in a cheesecake base. And each of those things has something to do with the history of the state of Utah.”

A time lapse video on the Aggie Creamery website compresses the four months of work into :90 seconds.

From the start of the project in November, the Gary H. Richardson Dairy Products Laboratory was shut down until late March. During the remodel, the floor and old drains were removed by digging down between four and five feet.

Seventeen new drains were installed, equipped with baskets that can be taken out and easily cleaned.

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