PA Dairy Processor Expands Capacity in Sour Cream Department With an Eye on Innovation
With a full product line-up — including milk, cream, iced tea, juice, ice cream mix, and cultured products like buttermilk, cottage cheese, and sour cream dip — Schneider’s Dairy applied for a Dairy Processing Grant through the Center to support processing expansion and innovation. The new 1,000-gallon cone bottom vat not only expanded their capacity, but it has also helped them better manage surplus cream in house.