Mayfield Dairy Farms Visitor Center
Next time you drink a glass of pasteurized milk or eat an ice cream cone, think of the engineers whose devices made these products possible. You can pay homage to these engineers by taking a tour of the Mayfield Dairy's milk and ice cream processing facilities. Founded in 1923 by Thomas Brient Mayfield, Jr., the dairy produces 31,000-35,000 gallons of ice cream per production day, including more than a half-million novelties. The dairy's Braselton (built 1997) and Athens (built 1948-50) plants produce a combined average of 250,000 gallons of milk per production day. The Athens plant also has made its own yellow plastic milk jugs since 1983.
Please provide the following:
Activity Type:Trips and Destinations
Discipline:Agricultural & Biological
Grade:K-2, 3-5, 6-8, 9-12
Fun Fact:The vast majority of the 12 million gallons of water used monthly by the dairy's two processing plants goes to sanitation and cleanup. When the production day ends, the machinery is disassembled, cleaned, and sanitized. Processing lines receive the same treatment through a detailed, 30-step process. The entire procedure takes about 3.5 hours.