thursday, September 2, 1976
Mesd good icecreom?
Tfao ojosry plant has ov
ByTcrnEstsn
Th; FocJ Kbt TtezL
Not a catchy narae, perhaps, but the
"daiiy plant" on UNL East Gtnspui wSl
sens several hundred peop!e on warm
days at the begjsnfng of this semester.
lt gets kisJ of hectic. You caa sure
te3 when ctssss get out " sail employe
Ikiy Cchrkg, a junior.
The store is southwest of C.Y.
Thompson library, near the 3Sth St.
entrance. It serves 49 to SO kfzds of ice
cream during a school year. IfcuaTy, about
20 flavors are available. It also sells eight
lands of cheeses, yogurt, milk, butter and
eggs.
There are several regular xrctomers,
Gehring said. For instance, one man comes
in every day at 4:30 pjn. for a double dip
chocolate cone. Another stops in once or
twice a week for four quarts of hand
packed vamHa ice cream.
"I like making ice cream," Gehring said,
It's fun!"
Part of the fun is experimenting with
new flavors, she sail, and an advantage is
that you get all the ke cream you want.
However, she said she doesn't drink
rmlk any more. She said it's because she
doesn't Hke the smell of whey, a liquid that
forms in the cheese-making process.
T. A. Evans, professor of food science
and technology, supervises activities at
the food pilot plant. y
operations in laboratory periods and
graduate students and professors use the
plant for research. Cut cow, student
employes run the plant.
i2k, bought from l!U-Amer!ca '
Dairymen fcc, is stored in a 2JCC3 gaEoa
stainless steel helling tank. To make
cheese, the m2t is poured into a 50- or
SC&galon 'batch inker" wfridi
pasteurizes the mix It is then moved to
either a 4XVg22cn or 5frga!!on cheese
vat, or a lOg&m vat for research. The
number of pounds of cheese' made is
about the same of the number of gallons
of milk used.
When the cheese is ready, it is moved to
an aging room. There, 5JCC0 to 6C0
pounds of cheese are stored in a cool,
moist atmosphere.
. Cheese takes time .
"Most cheese takes time to develop a
flavor. It varies with the cheese. New York
Cheddar takes about 10 months of aging,
while ttusker takes only a month or less,"
Evans said.
Busker is a mild cheese developed
' several years ago in Nebraska.
After agmg, the cheese is cut and coated
with wax to prevent molding.
Evans said many companies buy gift
boxes for their employes, and packages are
sent throughout the United States.
The plant started more than SO years
ago. Originally, it was intended as a
laboratory for students to learn bottling
and cheese, butter and ice cream making,
Evans said. Until about 10 years ago, the
plant furnished all the dairy products for
the UNL campus, he added. .
The plant still serves an educational
purpose. Between 40 and 50 students are
enroled in courses that observe plant
t. For making ke cream, milk ' is
homogenized, pasteurized and stored in a
600-gsIon tank. Then it is placed in a
freezer and comes out with a "soft serve"
texture. The resulting ke cream is then
packed in hslf-gsllon cartons to be sold,'
and three-gallon drums for cones. It
hardens in a room cooled at between 15
and 20 degrees below zero.
The plant is self-sustaining. Income and
expenses are around SIGOjDCO, Evans sail.
The store is opened Monday through
Saturday from 11 ajn. to 5:30 pjn.
DOUGLAS STREET CHURCH OF CHRIST
CSsaffss Cossets
Welcomes New and Returning S&idenls
Services: Sta&sy CZ!s Study
; Church Corvisa
Prayer end firasea
Vis2saf Ca S&ssfy
0:23
13:45 ajra.
. 7:C3 pjn.
7:C3pan.
"A smzll, fitmdly unit in IS12 femily of God."
7125 Delias 5. " Fov trasssjrtsttei csH
n
And square roots nd reciprocals
and powers End Pi and three addressable
accumulating memories and four-level
"Tollable stack and trig functions and
mode selection and rectan.'TuIarpolar
coordinate conversion and log functions
andsdentifeorengineeringnotation
and floating decimal and statistical and
percent functions and 10 digit mantissa.
And what more could you ask for
in a calculator? -
Especially one that sells at your
campus store for a suggested price cf
under SSSj
The Model 4540 from National
Semiconductor.
1
-1
i
'
r. i id
wntnt --
IT'SLOVEPVV Tsv
AT F1RSTIJL1A fe-A
IT? Hs?T?OOT7
!
4
i , j
"IVSVAYCSHARD TOSFZLL
DUT WZT.ZEASY TO UZE. "
0
lw(7iieir DELI SANDWICHES DRINKS
wr li TAQTY QAi AnQ.QiiPcn nccccoTc A
DINE-IN OR CARRY OUT t7
13 AM to 0:23 Pf.1 SUNDAYS: NOOrj to 0
12TH & QUE ST.
f
verybody's .
vuiiing ins
mm 'mm&f way
...wifn the nsw
dip-in heel!
-.. ... . i kJt THhj -wa
The contoured soles are uniquely flexible They put
power in every step and provide full arch support.
The revolutionary dip-in heel is the foundation for a
whole new comfortable way
of walking.
t? iiTt - D4.nU
Waxhide or Sand Brushed
leather. $3qs
--v.
Free-VheeIer 2 in
or Gunpowder Washide
leatlier.$35
!
I
In
! ! .
, r
r i
LJ LJ
7
Li LJ Lj lj U t
CENTE! 6 CATB.VAY, WESTHOAOS, C:.!A!L
