In the mid-20th century, the Wisconsin Creamery Co. Cooperative embarked on a transformative journey with a $600,000 investment to consolidate five regional plants into a state-of-the-art Grade A milk processing facility in Sauk City. This ambitious project, designed by the renowned Harold C. Balch, aimed to modernize production and meet evolving market demands.
The construction, overseen by JP Cullen, began with a groundbreaking ceremony on July 14, 1947. The project was slated for completion within 7-8 months. This new facility unified the operations of the Sumpter Creamery, Springfield Corners Creamery, Sauk City Creamery, Black Earth Cheese Factory, and Cassell Prairie Cheese Factory, thereby enhancing production capacity and expanding market reach.
The plant was equipped to produce a variety of dairy products, including butter, cheddar cheese, cottage cheese, and fluid milk, with future plans for dried milk, ice cream mix, and evaporated milk. Cutting-edge equipment, such as large vats, butter churns, milk coolers, and pasteurizers, were installed. The intake room featured a can washer and sterilizer capable of handling 14 cans per minute.
This project had a profound impact on the local community, employing local labor and utilizing local equipment. The facility boasted the capacity to process up to 300,000 pounds of milk daily, with six holding tanks capable of storing 150,000 pounds. Operations commenced part-time two years after the project’s authorization, with the first cheese produced on December 15 and the first butter churned on December 19.
Frank W. Doudna, the cooperative’s manager, highlighted the seamless transition and the enhanced production capabilities brought about by the construction of the new plant. The facility significantly improved product quality, market reach, and profitability for the cooperative’s patrons.
Learn more about our current industrial projects and how we continue to innovate in the dairy industry. Tillamook New Ice Cream Production Facility | JP Cullen
