Creamery

A creamery is a facility where milk is processed into cream and other dairy products. In some contexts the term can also denote a retail shop, often on a farm, that sells cream, butter, cheese, ice cream, and related products.

In modern creameries milk is pasteurized, separated into cream and skim milk, and standardized for fat content. The cream portion is used directly for sale or further processed into butter, sour cream, and whipping cream; the skim milk may be used for fluid milk, cheese, or yogurt. Many creameries also produce dairy products such as cheeses and ice cream, often using separate facilities or lines to prevent cross-contamination.

Creameries may be farmer-owned cooperatives or private companies. They have historically played a key role in organizing milk sellers and stabilizing prices; many small creameries evolved into larger dairy operations.

Regulation and safety: dairy products produced in creameries are subject to food safety and labeling laws, including pasteurization requirements in many jurisdictions. Quality assurance, sanitation, and traceability are standard requirements.