A24-Lancaster Farming, Saturday, February 1,2003 Ice Cream Short Course Dr. Robert Roberts, director of the Penn State Ice Cream Short Course and associate professor of food sci ence, takes popsicles from a cold brine solution for stu dents to sample. During the freezing lab, students learned about differ ing freezing systems. Here a participant tastes the differ ence between the methods, which may yield a crystalline or creamy popsicle. ATTENTION DAIRY FARMERS LANCO Dairy Farmers Co-Op Inc. 1373 Beaver Dam Road, Honey Brook, PA 19344 Lanco Wants You To Check Out Our Numbers f c sr 60 Cent Somatic Cell Premium. Broken in 5 segments down to 400,000. fjf 55 Cent Over Order Premium 50 Cent Hauling - No Stop Charges On 4 Milking Pick-Up Over 800 Members In PA & MD 7-Fieldmen To Cover All Your Needs psr 11-Local Haulers jyjf No Equity Deductions, Marketing Fees, Market Administrator Test Fees or Membership Fees. We are a farmer run and controlled grass roots co-op and milk marketing division of Allied Federated Co-op, Canton, New York. Call us today! We are truly farmers coming and working together. 315-858-0312 - 610-273-2536 - 717-993-6808 (Continued from Page A2l) process. The shearing action of the machines on the milk fat pre vents cream layering, he ex plained. Powders are added before the pasteurization process, and the entire mixture is heated. Ice cream mix is very viscous and needs two-stage pasteurization, he said. Palchak also explained the Creamerys clean-in-place (CIP) system that relies on four time honored factors four things (time, temperature, conductivity, and proper pressure) that in con cert with each other result in the properly cleaned facility, he said. Creamery To ‘Moove’ To New Facility MICHELLE KUNJAPPU Lancaster Farming Staff STATE COLLEGE (Centre Co.) Do you remember the flavor of ice cream you had the last time you were at Penn State’s Creamery? Perhaps you consumed several scoops of Peachy Patemo, Choc olate Cherry Cordial, Bavarian Raspberry Crunch, or Espresso Fudge Pie during your visit. Although these flavors will still be produced, a new facility will become the home of Creamery. “We will begin construction on the new building in 2003 but probably won’t be moving into the new building 2005, maybe 2006,” said Tom Palchak, Creamery manager since 1986. Groundbreaking is scheduled for mid to late fall this year. The Creamery move from its 15,000-square foot location to a new 21,000-foot facility. “We’re bursting at the seams,” said Palchak. {Buy. Bk Bed Bed 3mm {Budding. MatedaL Distributors 0f... Equus Horse Stall Systems Equus Dutch Door Systems Plyco Sliding Door Components Fabral Metal Roofing and Siding 717-866-6581 701 E. Linden St. Richland, M 17087 It may take as long as two hours to clean a pasteurizer, he said. The CIP system, used in other industries, had its birth in the dairy industry, according to Pal chak. Creamery employees also care fully document the cleaning pro cess. We are dealing with a pub lic health situation, along with employee safety, so cleaning and documentation are paramount, he said. Following the Ice Cream Short Course was a separate confer ence, the Successful Ice Cream Retailing Seminar. The seminar addressed ques tions about necessary capital for The vacated facility will be come class rooms and stu dios for the college of arts and architec ture, according to Palchak. Another change will be the shift from cardboard to plastic con tainers for milk. Six food or dairy science in- composition tests or butterfat or terns work at the Creamery, carbohydrate analyses. The milk along with 21 full-time employ- is also tested for acceptable bacte- ees. Not only two herds on campus The Creamery produces (250 milking Holsteins) but also 225,000 gallons of ice cream two nearby dairy producers sup- every year, ply the Creamery’s milk. Although ice cream may be The milk, as all milk is, screen- what many people think of when ed carefully for antibiotics. _ . _ Also in Borland Lab students (Tum to Pa ® e A 25) Grandrib 3®PLUS Complete Building Packages, Trusses And Glue-Laminated Timbers an ice cream business, what type of layout is necessary,and what time of location is right for an ice cream business. Marketing, promotion, and equipment were also part of the discussion agenda. The presenters, which included experts from Cape Cod, Mass., Deep Creek Lake, Md., and On tario, Canada, also spoke about increasing profits, setting prices, and calculating food costs. In addition presenters dis cussed what types of frozen des sert to sell, which products are the most profitable and most in demand, and what type of equip ment is necessary. The Creamery features a variety of ice cream and frozen yogurt. can take a fat readout and do rial standards. >V 301-334-3977 1283 Joni Miller Rd. Oakland, MO 21550
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