NEWS!

The new addition added 3,000 square feet to the existing KDC facility and features two DeLaval robotic milking machines that operate around the clock. The cows choose to be milked when their udders are full. The system allows our employees to spend more time focusing on each cow’s nutrition, health and happiness and will provide important data on the production for each individual cow. We are the first Land Grant University to use robotic milking units.  We are excited to add this cutting-edge technology to our program for teaching, research and outreach!

 

UConn Hosts Robotic Milking Conference

NBC Connecticut: Milking this story for all it’s worth!

Grand Opening of the KDC Voluntary Milking System

Video of the Robots in Action

Photo Album of the Construction 

The Chronicle: High-tech Milking

KDC Construction Update 11-30-17

UConn Dairy Science Home to One of Nation’s Top Dairy Herd

(Kellogg Dairy Center robotic wing construction in progress (left and center) and completed wing (right).

(Kellogg Dairy Center robotic wing construction in progress (left and center) and completed wing (right).

Faculty Advisors in Dairy Production and/or Manufacturing

Dr. Dennis D'Amico (view bio)

Dr. Amy Safran (view bio)

Dairy Production and Dairy Manufacturing Related Courses

  • ANSC 2691-01/ SAAS 290-01 Animal Science Field Excursions: New England Dairy Travel Course
  • ANSC 3261 Dairy Cattle Management
  • ANSC 3641 Animal Food Products: Dairy Technology
  • ANSC 3642W Scientific Writing in Animal Food Products- Dairy Technology
  • ANSC 3663 Dairy Management Decision Making
  • ANSC 3664 Dairy Cattle Evaluation
  • ANSC 3691-002/ SAAS 291-002 Professional Dairy Internships
  • ANSC 3693 Global One Health: Irish and US Perspectives on Dairy and Fish Farming
  • ANSC 4662W Dairy Herd Management
  • SAAS 363 Management Skills & Practices- Dairy Cattle I
  • SAAS 364 Management Skills & Practices- Dairy Cattle II

 
General Animal Science Courses that Support the Study of Dairy Science

  • ANSC 1001 Introduction to Animal Science
  • ANSC 1111 Principles of Animal Nutrition and Feeding
  • ANSC 2699/ SAAS 299 Independent Study
  • ANSC 3121 Principles of Animal Genetics
  • ANSC 3122 Reproductive Physiology
  • ANSC 3316 Endocrinology of Farm Animals
Students in Animal Food Products: Dairy Technology making yogurt with guidance from Dr. Dennis D'Amico
Students in Animal Food Products: Dairy Technology making yogurt with guidance from Dr. Dennis D'Amico

Opportunities for Animal Science Majors with Dairy Focus

  • Extensive "hands-on" experience with dairy cows
  • Potential for student accommodations at the Kellogg Dairy Center
  • Student Employment at Creamery in ice cream production (Contact the Dairy Manufacturing Manager Bill Sciturro)
  • Laboratory Research in Dairy Food Science and Microbiology with Dr. D'Amico
Dr. Sheila Andrew supervises as ANSC students perform an ultrasound on an dairy cow's udder

Dr. Sheila Andrew supervises as ANSC students perform an ultrasound on an dairy cow's udder

Arethusa Farm Scholarship for Animal Science Majors with Dairy Interest

The Anthony Yurgaitis and George Malkemus Arethusa Farm Scholarship was established in 2015 as a result of a generous donation by Anthony Yurgaitis and George Malkemus of Arethusa Dairy Farm in Litchfield, CT. 

In addition to owning Arethusa Dairy Farm, Anthony and George were top executives at the Manolo Blahnik shoe company until 2019. In 2016 and 2017, they held two Manolo Blanik sample shoe sales.  The proceeds of these sales were donated to the scholarship fund.

    These scholarships are awarded to full-time UConn Animal Science students with a demonstrated interest in dairy science, dairy food processing, or dairy production. The generous support from Arethusa Farm encourages these students to pursue careers in the dairy industry.

    Anthony Yurgaitis and George Malkemus at Arethusa Farm

    The UConn Dairy Herd

    Our Kellogg Dairy Center is a modern computerized 100-cow freestall facility. We milk using two DelVal robotic milking units. Our herd consists of ~100 Holstein and ~30 Jersey cows and ~130 young stock.  The cows average ~28,000 lbs. and ~18,000 lbs. per lactation for Holsteins and Jerseys, respectively. In addition to providing the milk used to make UConn Dairy Bar ice cream, the cows are also used to support our teaching, extension, and research programs. For example, dairy heifers are shown by UConn students during both the Little "I" and the Dairy Show.

    cattle lying in pasture with horsebarn hill in distance; cattle grazing on feed inside the cattle resource unit

    Recent Awards

    • AgriMark Top Quality Award- 2011, 2013, 2015, 2016, 2017, 2018, 2019, 2020, 2021, 2022
    • Progressive Breeders Registry Award- 2010, 2011, 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2020, 2021, 2022 (16 years!)
    • Gold Winner in the National Dairy Quality Awards Program of the National Mastitis Council- 2013
    • Premier TriStar Cow (UCONN Helix Maxine) - 2021
    • AJCA Jersey Production Hall of Fame (JX UCONN Dimension Clover) - 2022
    • AJCA Jersey Production Hall of Fame (UCONN Dividend Results) - 2022
    2021 progressive breeders award (L); agrimark top quality award (R)
    Dairy Facilities: KDC (Top), Creamery (B-L), Cattle Resource Unit (B-R)

    UConn Cheese Production

      In addition to ice cream production, the UConn Creamery also produces limited batches of the following cheeses under the direction of Dr. D'Amico:

      • Husky Juusto
      • Queso Blanco
      • Traditional Mild Cheddar (mild, medium, sharp, extra sharp, and vintage)

      These award winning cheeses are sold at the UConn Dairy Bar.

      Creamery staff work to produce award winning UConn cheese
      Creamery staff work to produce award winning UConn cheese

      Our cheese awards include:

      • Big E Gold Medal Cheese Competitions
        • 2023
          • Old Farm Lane Fresh Cheese - Green Chili, Old Farm Lane Fresh Cheese - Chipotle, received 2nd place silver medals in their respective categories
          • Old Farm Lane Fresh Cheese (unflavored) - 3rd place in its category
        •  2022
          • Old Farm Lane Fresh Cheese - Green Chili, Old Farm Lane Fresh Cheese - Chipotle, and Old Farm Lane Fresh Cheese - Cracked Black Pepper all received 3rd place bronze medals in their respective categories
        • 2017
          • Green Chile Queso Blanco- 3rd place in its category
        • 2016
          • Green Chile Queso Blanco and Chipotle Pepper Queso Blanco- 2nd place silver medals in their categories
          • Queso Blanco- 3rd place bronze medal in the open category
        • 2015
          • Queso Blanco- 1st place gold medal in the open class
          • Chipotle Queso Blanco- 3rd place bronze medal in the flavored cheese category
        • 2014
          • Queso Blanco- 1st place gold medal in the open class
      • American Cheese Society Judging and Competition
        • 2017
          • Green Chile Queso Blanco- 2nd place in its category
          • Queso Blanco- 2nd place in it's cateogry
        • 2016
          • Green Chile Queso Blanco- 3rd place in its category
        • 2015
          • Green Chile Queso Blanco- 3rd place in its category
        • 2014
          • Green Chile Queso Blanco- 2nd place in its category

      Dairy Extension

      The UConn Department of Animal Science is heavily involved in extension efforts in Connecticut and beyond.  Dr. Andrew and Dr. D'Amico participate in a number of outreach programs in the New England area.  Dairy extension activities include:

      • Involvement with local 4-H including Dairy and Beef Day hosted annually at the UConn Storrs campus
      • Annual New England Dairy Conference
      • Farm consultations on dairy nutrition and mastitis testing
      • Dairy production safety training and workshops
      • Extension based research identifying environmental sources of contamination and evaluating the persistence of pathogens in production facilities
      • Training for producers in control and monitoring activities to improve hygiene and reduce food safety risks
      • Comprehensive one-on-one technical assistance to troubleshoot quality and safety‐related issues in dairy production and manufacturing facilities
      • Technology transfer program provides technical expertise and laboratory testing services while assisting producers in the formulation and development of new products
      ANSC faculty mid instruction

      Dairy Programs and Events