The dairy was founded in 1930 (80 years ago!) by Chuck’s grandfather, Charles Turner. Since then, it has continued to expand and thrive, thanks in large part to the company’s commitment to extremely high standards. In fact, Turner’s milk regularly wins awards at the World Dairy Expo in Madison, WI – where they compete with much larger dairies in the heart of dairy country!
The first thing Chuck pointed out on our tour was Turner’s testing labs, where all of their milk is tested for bacteria as it comes into the facility (as raw milk), and as it leaves to be distributed to customers. Turner’s adheres to even stricter standards than what’s required by the FDA, ensuring that their customers receive the highest-quality milk.
As we left the lab, Chuck pointed out two enormous silos (below). After the raw milk arrives and passes bacterial testing, it is pumped into these silos, which each hold 50,000 gallons of milk. From there, we entered the processing facility, which houses room upon room filled with a maze of stainless steel pipes that transport the milk as it’s processed.
Milk silos housing 50,000 gallons each
A maze of pipes transports raw milk through the pasteurization and homogenization process
Cartons of 2% milk are folded, filled, and sealed in a few quick seconds
Gallons of milk are labeled, filled, and capped
My visit to Turner’s Dairy and Lone Oak Farms gave me a whole new appreciation for the milk that I enjoy every day. I take pride in knowing that Eat’n Park is not only using the highest-quality milk, but at the same time, we’re supporting local farmers by purchasing milk from Turner’s.
To learn more about Turner’s Dairy, visit their website at http://www.turnerdairy.net/
Until next time,