When we say “Cool Stuff Being Made,” this week we mean COOL — ice cream and dairy products, that is. Tom Palchak, manager of the Penn State Creamery — now known as the Berkey Creamery — walks us through the creamery, which really impresses as a high-tech manufacturing facility.
They use a nuclear magnetic resonance device to analyze the fat content of the milk! And as Palchak notes, “Food safety is the overriding concern that all milk processors have.”
The creamery’s website has a nice summary of the facility and its connection to the university:
Most visitors to the Creamery at Penn State know only of its famous ice cream, sherbet, and cheeses sold at the store or over the Internet, but what they don’t know is that it is the largest university creamery in the nation. Each year approximately 4.5 million pounds of milk pass through the Creamery’s stainless steel holding tanks. About half comes from a 225-cow herd at the University’s Dairy Production Research Center, and the rest is purchased from an independent milk producer.
The creamery sells 225,000 gallons of ice cream a year (product list here), and Palchak makes sure to stress the educational component of the creamery, all part of an academic, teaching and research unit to support the food science program.
As for the recent naming of the facility as the Berkey Creamery, the honor was well earned by the support from Jeanne and Earl Berkey.
All in all, a tasty presentation. For this week’s “Cool Stuff Being Made” video, please click here.
And thanks, as always, to our friends at the Pennsylvania Cable Network for their documentary work and willingness to share.
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