MSU Dairy Store tackles game day and ice cream
Fall is here and that means college football games and tailgating. For the Michigan State University (MSU) Dairy Store, football Saturday is no day off. In fact, after every home football game, you will find many Spartan fans (and even the opposing team) lining up for ice cream at Anthony Hall, where the main store is located. The MSU Dairy staff members are dedicated to putting smiles on the fans’ faces—whether the team wins or loses—by serving delicious ice cream.
“We go through significantly more ice cream during football season, especially if the team is doing well and the weather is great,” says Dairy Store Manager Brekelle Wiedenmannott. “During a typical home game weekend, we sell 50-55 more gallons of ice cream than we do during a typical early-summer or away game weekend.”
The Dairy Store offers over two dozen flavors of ice cream with creative names including DaAntonio’s Double Fudge Fake, Izzo’s Malted Madness and Buckeye Blitz! However, Sesquicentennial Swirl continues to be the most popular flavor with fans: This cake batter-flavored ice cream and thick green fudge swirl was created in honor of the university’s 150th anniversary.
The Dairy Store also has two other locations, in the MSU Union Building, and a Dairy Store Express, a food trailer you can find at Spartan Stadium for all home football games.
“It is typical for our main store in Anthony Hall to have a line out the door any time of the year,” says Wiedenmannott. “But you know it is football season when our store in the MSU Union building is also overflowing with customers getting their fix of dairy treats!”
The ice cream and cheeses sold at the MSU Dairy Store are made at the adjacent dairy processing plant in Anthony Hall.
Wondering how MSU Dairy store ice cream is made? Here’s the scoop:
1.) Milk from university cows is turned to cream by the Michigan Milk Producers Association (MMPA), a family-owned cooperative and dairy processor.
2.) Once the raw milk and cream is brought to the MSU dairy plant, it is combined with powdered skim milk, sugar and stabilizers to create the ice cream mix.
3.) The ice cream mix is homogenized (so the cream doesn’t separate) and then pasteurized in order to eliminate bacteria.
4.) Once the mix is completed and stored for 48 hours, flavorings as well as other toppings like chocolate chunks, candies, and fruits are then added.
5.) Finally, the ice cream is packaged and then stored in the deep freezing room at -20 °F for hardening. Once frozen, ice cream is transferred into a tempering freezer that is 5°F. Voilà, the ice cream is ready to serve to fans!