Our state-of-the-art educational dairy processes milk from the School’s own 120 milking cows. The herd also includes approximately 100 growing replacement animals. Under the School’s direct supervision, fresh milk from select AFS graduate farms is also pasteurized and bottled in the campus dairy. The Farm produces a total annual yield of 1.5 million liters of whole and light fresh milk prized as the best in Greece.
Traditional pasta products (xilopittas and trahana) were introduced in 2011 using the Farm’s fresh milk, eggs and Durum wheat. Cow’s milk yogurt was added to the AFS dairy line in 2012, and a new cheese line will be launched in 2017.
Dairy science is just one area benefitting from a long line of agricultural innovations introduced by AFS throughout its history. The School produced Greece’s first pasteurized cow’s milk in 1935 by building the country’s original milk pasteurizing bottling plant. Applying U.S. dairy breeding and herd management practices over the years, the School’s Holstein Friesen herd is today ranked among the top 10% in the world.