CREAM students recently followed the dairy supply chain with a visit to CAFREs Loughry Campus to make ice cream.  At Loughry the students received a presentation from Joy Alexander on the importance of good milk composition for milk which is targeted to enter the food processing sector.  A thoroughly educational and enjoyable day was rounded off with a taste panel, where the students were given the opportunity to taste their finished product.  Below are some photographs taken during the day.

John Dooey (CAFRE) and Gerardine McEvoy (CAFRE) instruct the CREAM students on the art of making icecream

CREAM students Shane Mc Donald and John Porter listen as John Dooey (CAFRE) and Gerardine McEvoy (CAFRE) instruct them on how to manufacture ice cream

John Porter and Peter Gibson look on as the ice cream mix is prepared

John Porter quality controls temperature of the ice cream mix post-pasteurisation

Robert Kinnear moves the ice cream mix to the freezing room

Heather Hall, Claire Magowan, Jonathan Mc Roberts prepare labels for the finished product

Thomas Jamison adds the finished product to the packaging

Steven Crawford and William Martin add product labels to the packaging

Quality control of the final product

William Martin and David Hunter monitor the temperature of the final product prior to deep freeze