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Our History

In 1956, the LSU Creamery was moved to its current location at the corner of South Stadium and Tower Drive. In March of 1972, the salesroom was reopened as the LSU Dairy Store. Products such as ice cream, milk, cottage cheese, and Cheddar cheese were sold. In 1982, the Dairy Store entered into a joint project with SGA and became known as the Market Place. Sandwiches, dipped ice cream, malts, and shakes were added for sale. In 1984, the joint project with SGA was discontinued and the Dairy Store was re-established. In the spring of 1990, students in the department of Dairy Science remodeled the store to provide a pleasant sit down environment for customers.

Today, the Dairy Store serves the university community with 16 different flavors of ice cream, cheese, sundaes, shakes, malts, espresso, cappuccino, and ice cream pre-packed in half gallons and 3-gallon containers. The Dairy Store has a rapidly expanding mail order cheese sale in which hundreds of boxes of premium LSU Cheddar and Jalapeno Cajun Spice cheeses are sold every year.

The Dairy Store has been in continuous operation since 1972!

cows in a field

The LSU Creamery gives tours to elementary and high school students in grades K-12. A video presentation is given to the students. In the presentation, students learn how Cheddar cheese and ice cream are made. On average, we see between 5,000 and 8,000 students a year. We also answer numerous questions not only for industry but also for consumers about the manufacture of dairy products.

a warehouse with milking equipment

In 1904, the Louisiana legislature appointed $5000.00 for a dairy heard and creamery. In 1905, the first LSU Creamery was established on the site where the current state capitol building is now located. In 1925, the LSU Creamery was moved to the "new" LSU Campus. The creamery was established in what is now the basement of Coates Hall. In 1929, the creamery was moved into a building intended for laundry use but was never used for that purpose. The building was remodeled to be used as a creamery. A sales room was opened in the building and became a tremendous success. The building is now Nuclear Science.

Soon after the outbreak of WWII, enrollment declined rapidly and the creamery was faced with a serious labor problem. When certain food products became rationed, a flood of Baton Rouge citizens came to the LSU Creamery sales room to purchase dairy products. As a result of increased demand and decreased labor, the sales room was forced to close.

person dumping milk powder into ice cream mixer.

Dairy Science students are involved in various aspects of product development. For example, the Oak Fudge Alley ice cream commemorating the 25th anniversary of the LSU Agricultural Center was developed by the product development "team". Students in the dairy science program participate annually in the Collegiate Dairy Products Evaluation Contest. In this international contest, students are required to evaluate the quality of milk, Cheddar cheese, strawberry yogurt, vanilla ice cream, cottage cheese, and butter. The contest is similar to professional wine tasting, in that students sample entries and rate the quality against industry-developed standards. LSU's program is recognized as one of the top in the nation.

Frozen ice cream being poured into containers

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The LSU AgCenter and the LSU College of Agriculture