TUESDAY, JULY 8, 1969
SUMMER NEBRASKAN
PAGE
Camp
us ice cream richer by the dipper
By March Tinkltam
Maybe it was crushing ice
or maybe pouring salt or
cranking the freezer.
Whatever, most persons
remember something of July
and homemade ice cream.
A certain similarity re
mains between those heaping
bowls of cold goodness that
Gfamdma dished out and the
coned and cartoned ice cream
sold on the east campus of the
University of Nebraska.
The home plant of the
"campus made" ice cream is
in the Dairy Industry Building
on East Campus at about 38th
and Holdrege Streets.
WHILE, IN JULY, it Is the
Ice cream that interests most
people, the plant also handles
cheese, milk, cottage cheese
and eggs. All but the eggs,
which the Poultry Science
Department supplies, are
processed in the Dairy In
dustry Plant.
The products are sold to the
public only at the dairy bar in
the same building. In opera
tion for at least 50 years, this
sales room is primarily for
public relations. Most of the
products are used b y
University -dormitories,
fraternity and sorority
houses. ,
' The purpose of the plant,
however, is not profit, says
Keith Hays, who has worked
16 years in the plant's
research and inventory
divisions.
Rather, the program pro
vides an opportunity for
education and for research.
Students working in the dairy
plant learn about the produc
tion of dairy products and the
management of the plant
The research conducted by
professors and staff members
of the Department of Food
Science und Technology
benefits the dairy industry by
improving product quality.
FOR INSTANCE, the
research division is presently
experimenting with cheese to
discover what factors affect
its keeping quality. '
Among the eight types of
cheese made at the plant is a
mild, white cheese called
"Husker," made from the
plant's own recipe. In addi
tion to "Husker," seven
American type cheeses
Cheddar, wash curd and colby
are made with varying
flavors, such as garlic or
carraway. After production
these cheeses are aged
between three and six months
before being sold.
Much of the cheese is sold
in one, two or four pound gift
box assortments. About 2,500
of these boxes were sold dur
ing the 1968 Christmas season
atone, notes Beverly Ulmer,
manager of the sales room.
It is in a large, antiseptic
looking room that the ice
cream is made in a process
that can turn out 200 gallons
an hour far better than
Granny could crank out by
hand.
"With no shareholders to
satisfy with a profit, we're
able to concentrate on
developing a rich, high
quality ice cream," says
Merlyn Znamenacek, plant
foreman.
THE BASIC ice cream mix
averages 11 fat content and
(juentins
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M-m-m-m. Is it vanilla, strawberry, cherry nut or grapinette?
Only a taste will tell. Grapinette, the flavor featured for July, is
grape-flavored vanilla ice cream with a decidedly lavender tinge,
(photo by Jim Dean)
Inconsistencies
can be worked out
Continued from page 2
spleen. Is he not to contrast in manner with
both Mack and Peachum?
These inconsistencies of character are ones
that can be worked out as the company continue
its repertory schedule.
Unfortunately, I hold little hope that time
will emboss Linda Varvel as Mrs. Peachum,
a character of many possibilities. She can be
played as a jaded alcoholic, a steel-hearted
businesswoman, or even a crusty, lusty wench.
Miss Varvel's fault is not in combining these
aspects (oh that she would!) but in giving Mrs.
Peachum no aspect at all. We wait and wait
but she never comes alive. Stolid and stilted
in dialogue, her musical numbers are marked
by an occasional moment of audibility.
Scenic devices and stage bits are both in
ventive and imaginative, such as the movie of
Mack and Polly's courtship and the photo stills
of the brothel dwellers. The entrance of Mack
in the first act and the royal messenger in
the last are outstandingly theatrical.
James Bafflco has made an auspicious debut
as an impresario. His cogent direction has meld
ed a conglomerate of sights and sounds into
a unified assault on the senses.
All in all this carnival is well worth visiting
during its stay in Lincoln this summer.
Drama scholar to be on campus
the higher the fat content the
richer the ice cream. All ice
cream flavors except
chocolate and sherbert are
made from the same basic
mix.
Just as the home freezer
couldn't be filled to the top
because air and temperature
caused the mixture to in
crease in volume as is froze,
the basic mix used at the
dairy plant also increases in
volume as it freezes yielding
about two gallons of,, ice
cream for every gallon of
mix.
Before the mix is frozen,
flavorings are added. If nuts,
candy or fruit are to be in the
ice cream, they are added at
the soft freeze stage.
If the ice cream is a revel
flavor, syrup is injected into
the mix through a tube. A
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turning blade produces the
swirl effect. Both the syrup
and the mix must be kept at a
very cold temperature or the
result will be a soupy mixture
of only one flavor.
From the soft freeze stage
the ice cream Is packaged
and refrigerated in the last
step before sale to the cam
pus which the plant serves.
Inter nationally known
drama scholar and critic,
Andrzej Wirth, will be on
campus July 10, 11 and 12 to
lecture on the playwright
Bertolt Brecht and to discuss
contemporary drama with
faculty and students.
He will view the
University's ' production of
"Threepenny Opera," one of
Brecht's plays, and discuss
the play with faculty and
student Friday morning. At 2
p.m. he will lecture on Brecht
and will be at Howell Theatre
Saturday for informal
discussions.
Wirth is a member of the
Speech and Drama Depart
ment at Stanford University
and is a well known Brecht
scholar.
a great full-timi
summer time
and part-time
school opportunity
This fob has a good storting
salary, a company cor, expenses
and a bonus. We work our
schedule to yours but we need
strong sales personality to travel
rest of summer (all expenses
paid) and work locally off-hours
during school year.
Contact Michael Sullivan at the
Howard Johnson Motel In Coun
cil Bluffs, Iowa. Call Collect.
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