By CREAM Students: Stephen Graham (Monaghan) and James Hill (Monaghan) CAFRE, Greenmount Campus.

CAFRE programmes aim to produce applied and practical graduates. The Enterprise Technology module in the first year of both Higher National Diploma and BSc Agricultural Technology degree gives the student hands on practical experience in running a high input high output dairy herd (CREAM Herd).

CAFRE CREAM students walked the supply chain this academic semester firstly by visiting United Dairy Famers in Pennybridge. This was then followed by a visit to Loughry Campus’ Food Technology Centre to participate in an ice-cream making practical exercise. The objective of the practical was to reinforce the importance of milk composition for the milk processing industry. As a high yielding herd, currently averaging 10,100 litres, composition can be an issue at certain times of the year. One of the main aims of the CREAM students this year is to improve the milk composition in the herd, whilst maintaining target yield. The students certainly enjoyed tasting the finished product, the remainder of which will be sold in the Loughry shop to staff and local customers.

Geraldine Mc Eoy (CAFRE) explains the importance of milk composition and hygienic milk production from the processors point of view to Hugh Harbison (BSc 1), David Dunlop (BSc 1) and Marcus Stewart (HND 3).

Marcus Stewart their visit, while Lyndsay Lawerence (HND 1) and Laura Mc Connell (BSc 1) take on the important role of adding the chocolate chips!