14—The Daily Collegian Thursday, May 14 1981 , ''l,i . ..'s, - ,1".,•4.. The udder side of the Creamery ?,;':;..,, ~.;:t. . .v 2 , , ,„q....'g -•,,,.. .-i7:•...'',.. 5. z.....A5.'! - '-i : i ~ .', : :::. ... ,•::: : '';, 7 , ' . . . '; . „ . Although most people think of the Creamery just for that ice cream cone on their way to class in the Forum, the Creamery makes more than just ice cream. Six million gallons of raw milk a year from three farms pass through the giant pasteuriz er (top right) to be purified for consumption. From there, nearly 400,000 gallons are pack aged as homogenized, chocolate, skim , and buttermilk; nearly 90 percent of this is pack aged into bulk containers for use in the University dining halls. The remainder is made into cheese, butter, and ice cream. About 30,000 pounds of cream cheese a year is mixed by hand (left), put in muslin bags, then packed on ice to remove excess whey. After two days, it is homoge nized and packaged. One of the favorite cheeses made here is cheddar. It is made by curdling whold milk then packing it to form the proper texture. It is also pressed to remove whey, then pack aged into large blocks, and stored in the curing room at constant temperature, where it developes its characteristic flavor. About 20 tons of cheddar and romano cheese are proc essed here annually, mainly during the sum mer. The cream is churned into butter in a 1,000 pound-capacity mechanical churn. Ice cream is made every Wednesday and Thursday morning, when the raw ingredients are mixed and' heated under pressure to break up fat globules, making a smoother produdt. The mix is then machine-frozen into a semi-soft state. After flavoring or fruit is added, the ice cream is packed into con tainers (right) and frozen in cold stroage. All sizes, from single servings to three-gallon containers, make the Creamery ice cream available to everyone. Photos and story by Bill Kroen ,t* " ; i c ' i. , 5 i " 3 , , „ 4 to' s ~.461%a1er t 4 ..* , -** 7 . ,,s '':".'.-11 ,.. :1 It ( 1,,, ;,,i . It „Ez ~olwi • • • 4.0 Alpha Rho Chi welcomes Sandra Bankert Mark Henry Lorine Murray as brothers ************* * * * * * * * * * *.* * BILLHICK AT THE BREWERY TONIGHT!! • GIN ANd TONIC SpEdits *********** * * * * * * * * * * * i I I I roB4 mce OPTICIAN 7 .19 E. Beaver 238-1281 Several types of NEW Designer Frames in stock. Plastic, clear glass, photo-gray extra or NEW photo-brown available at very reasonable prices t , ':?; , i , '. • ',. • --•-•'-' ' " ' .•:..?:-.. , e,%;• , ' - ••• .1,,,--- WILDERNESS QUARTER`. High Sierra Backpacking Field Courses • Mountain Ecology • SUMMER 5 UNITS FALL 15 UNITS ABSOLUTELY WILD Phohe (408) 429.2822 or write: Wilderness Studies Sierra Institute, Carriage House UNIVERSITY. OF CALIFORNIA SANTA CRUZ , Santa Cruz, Ca. 95064 BAND ,', I)) 4W 4 a4V.i.qt: •'? 0 4 ' 4 f it. ~.k..• t~;:~ , 'LI V:11 ;4 "look ,~ t,i 14 r " 4.4 . .8 , • • , ;I°l lb 1' •a- - 1 Cut corners cook up ideas By DEBBIE . MALOS Daily Collegian Staff Writer With tuition and room and board costs increasing, the Office of Housing and Food Service is finding new ways to keep meals inexpensive but enjoyable for the students, said William Curley, University director of Food Service. "To cut costs we've been changing our program toward more self-service," Curley said. "Six to eight years ago, beverages were not self service and as of this year all dorm areas have salad bars." The University uses a missed-meal factor when calculating costs, rather than incorporating a meal plan, Curley said. He said Food Service estimates that students eat 12.6 meals per week. "We couldn't charge $4.40 per day right now if students came to every meal," Curley said. "Unfortunately, students think because they miss `meals they're being cheated." A way for students to save money is the option to have money for missed lunches refunded, Curley said. Students who could not possibly schedule classes at any other time and must miss lunch can be refunded 80 cents per meal missed. Instead of the refunds, next year bag lunches consisting of a sandwich, fruit, a baked good and chips will be packed, Curley said. Students will pick the lunch up in the dining hall at the end of the club breakfast. Another way to save money and cut down waste is to makeold bread and roils into croutons, he said. Some items, such as bagels and broccoli, deteriorate•faster than is possible to preserve them, Curley said. "I don't care how you try, you're always going to have waste," Curley said. "In my estimate the a biggest waste is by students who taka an apple or orange, take a bite out of it and throw it away.." The University produces its own milk, ice 4, cream and soft cheeses, and Food Service occasionally uses fresh mushrooms and apples. The rest of the food which is prepared in University kitchens is purchased through outside companies.• MI baked goods are prepared in the 20,000- square-foot Food Service bakery and the Food Service test kitchen is constantly in use. "This year we started a panel of students to react to our new recipes," Curley said. "The recipes these students approve are then tested in the smaller dorm areas." 'We try to put out a well balanced meal that students will like.' --William Curley, University director of Food Service . ' The panel of food tasters was formed by the Residence Hall Advisory Board and consists of 16 students, two from each dorm area. Most recently, chicken cacciatore has been added to the University menu. "We try to put out a well-balanced meal that students will like,' Curley said. `I think we do a pretty good job." But students do not always agree: "Generally, I don't like the food," Lisa Collura (6th-business) said. "The salad , bar was a great idea, though." The Uniiersity purchases U.S. Choice meats the second best grade, Curley said. Food Service employs seven butchers to handle the 2.5 million pounds of meat, fish and poultry consumed by students each year. Though it is not possible to provide special diet plans, such as vegetarian meals, some meatless dishes are provided. The eggplant parmesan is one of the most popular, Curley said. "The meat isn't usually too bad, it just doesn't look appetizing sometimes," Judy Goetz (6th business), said. "The taco dogs are pretty tasty, you just have to be brave." Some food supervisors have recently formed a committee to come up with "monotony breakers" like the ice cream bar Winter Term. Since the ice cream bar was a great success, Food Service plans to schedule them at least once a term, Curley said. "The ice cream bar was the best thing they've served all year," Diane KresOvich (3rd education), said. "The only problem was that the bowls were too small. I couldn't fit enough in." Curley said, "We really think the students should be complimented about their behavior when we had the ice cream bar. We were worried about messes, but the students were super." Using the salad bars to serve the ice cream created some spacial problems, but other than that, everything went well, he said. One-third of a quart of ice cream was alloted for each person. A hoagie bar is being planned for the last day of classes Spring Term this year. Roast beef, turkey and tuna salad will be provided, Curley said. Pita bread is still tentative. Sometimes foods that are ordinarily provided become too expensive to serve. The peanut shortage is a prime example. "We would have had enough just for lunches, but after we put signs up asking students to conserve, they abused it," Curley said. Peanut butter will not be available in the dining halls again until fall after the new crops are harvested. Curley said he checks the newspaper every day for editorials, good or bad, about Food Service and responds to all formal complaints submitted. • "I think don't we have a bad batting average," Curley said. "Sometimes we miss, but mom misses too!" • Buy 2 cuts Siciliam-style Pizza and 1 small soda . . . only $1.16 at HI-WAY PIZZA Cut Pie Shoppe v O. 112 S. GamerSt 2 . , • , A,....Tc; ems . :*".e , #« L'tti ~:A4 T 4 One year's subscription to The Weekly Collegian only: The Weekly Collegian Discount Week. May 11.15 weeryCollegian Bringing people closer to Penn State. Once a weekly. Sample copies of The Weekly Collegian are available now, free of charge, in 126 Carnegie Building Photo by M.B.Johnstone Break away from the books!! , svc • " 4 11 Mil e Val e&ZIF - frA - 4. Dt1,. frtc c ' 44 .lA ~ F,.._4t ...„ NA 4 '4O ~1 ,l e ; only ..54...,;.,,,0 "I've been teaching basic accounting here at Penn State for years and I know a good deal when I see it. That's why I'm here telling you about The Weekly Collegian Discount Week. All this week The Weekly Collegian is on sale for • only $9.95 for a one-year subscription. Or $19.95 for a two-year \ subscription. ,The Weekly is the best way to keep in touch with the things you , , \ enjoyed as a student that you'll love to read about as an alumni. MADNESS May 18 - 25 11 p.m. till 1:00 a.m. serving Pepsi• Cola To subscribe during the sale, just clip the special coupon below and simply bring it to us at 126 Carnegie Building. That's all there is to it! If you don't know where your future address will be, it's quick and easy to make a change of address on your subscription. But you better hurry. The sale is In effect this week only. And whd knows if it will ever go on sale again?" I 4 1I I 5995 • The Weekly Collegian Discount Week May 11.15 Please enclose $9." for one year or $19." for two years. N.n. (Reg. $12.00/one year Address $22.00/two years) Make checks payable to City • 5 9 9 s Collegian, Inc. ZP The Daily Collegian Thursday, May 14 1981— 4e; 3 / 4 1 111 %se, FtT ar A (reg. $12.00) . -- 1 237-0374 5995 1 :985 1 Concept by M.A.B
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