Name/Title
Alto Co-op Creamery historical factsScope and Content
Historical information about Alto Co-op Creamery for the 1976 Bicentennial Celebration.
Alto Co-op Creamery
The Alto Cooperative Creamery was built in 1951-52 and equipment and facilities relating to the production and manufacturing of cheese and handling of fluid milk have undergone a continuing expansion program through the years. The emphasis was always on enlarging and improving the product operations growing from 20,000 pounds of milk per hour to the present capacity of 65,000 pounds per hour.
More and larger cheese vats have been added. Equipment for making cheddar was mechanized. Automatic CIP (clean in place) systems were installed, saving much labor and time.
Deep freezing compartments (110" below zero) for storing bacteria were put into use. Hugo milk silos were constructed, as well as the equipment to make whey usuable instead of disposing of it.
They installed tanks to make their own starter.
In 1974 an addition was started, a 66 by 101 foot area, at a cost of $300,000 to house the general office and equipment, four individual office rooms, a conference room, supply room and a fire resistant vault.
The plans also call for new equipment for separating cold milk, additional starter making facilities, general warehouse space and a new laboratory and equipment to be located in the present office space.
Included in the project is a new retail store which will have large refrigerated space for cheese display and sales.
A new parking lot has been provided for employees. The entire front of the building is covered with pre-cast concrete with Medusa Buff Cement and Merrimac gravel aggregate. The building was built by Westra Construction, the architect Leonard Reinke, of Irion, Reinke and
Associates of Oshkosh.
The Alto Coop is a leader in the most modern and efficient producer of Cheddar Cheese.Acquisition
Accession
2016.0075Source or Donor
Waupun Area Chamber of CommerceAcquisition Method
Donation
