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.
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(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.
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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)
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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
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