Dairy & Cheese

Dairy & Cheese Foods

| Plan | Design | Build |

Food Plant Engineering, LLC offers comprehensive solutions to plan, design, and construct dairy, cheese, and cultured products faclities. For more than 60 years we have designed facilities that exemplify the best in industry practices from sanitary designs for food safety to efficient plant layouts for productivity. We tackle a variety of projects throughout the U.S. from small additions and renovations to large new plants. 

Planning Services

Grow your perpared dairy, creamery, or cheese operation by implementing our master planning services. We will analyze the various options for expanding, renovating, or constructing a new facility.

Design Services

Design your diary & cheese facility and operation using our trusted professionals. A keen understanding of sanitary design principles enables our team of architects and engineers to work toward preventing the host of the issues in a facility that cause chronic food safety problems.

Construction Services

Construct your dairy, cheese, and cultured product plant with our engineering led build approach. Our method of project delivery offers you choices regarding the quality and cost of your finished facility. Construction services range from oversight of your preferred contractor to our single source plan design build option with our sister company Food Plant Construction, LLC

Specialized Knowledge

The design of dairy, cheese, and cultured-product facilities presents challenges unique to the dairy industry. The sanitation requirements of these plants typically encompass both internal surfaces and external surfaces. Most piping, pumps, valves, and equipment also need to be capable of clean-in-place (CIP) sanitation. Moreover, the USDA also requires specific types of dairy equipment to meet the 3-A Sanitary Standards. The rooms in which process takes place must also be able to withstand the rigors of heavy sanitation. Cultured-product plants and cheese plants have acidic byproducts that piping, floors, and drains must be able to tolerate. Highly filtered air is needed in critical rooms for bacteriophage control.

Food Industry Expertise

No matter what your focus: fluid, cheese, or cultured milk products, we can help you grow!