From left: Jodeen Figner pre
pares nachos. Keith Smith, a
dairy store patron. Ice cream,
one of many homemade products.
Photos by Mark Davis"
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-LL illey Hall, near Holdrege Street on East Campus, looks like
another stone, gray building, filled with classrooms.
But inside, more than 300 people take breaks each day in the
building's red and white room the UNL Dairy Store.
Furnished with colonial-style tables and chairs, the room is
adorned with pictures of former dairy princesses on every wall.
The store, which offers cheese, yogurt and homemade ice
cream, is an extension of the University Food Processing Center.
The center was built around 1918 as a dairy to produce bottled
milk and dairy products for residence hall cafeterias and student
unions.
Ten years ago, the UNL department of food science and technol
ogy made food processing research its goal and created the dairy
store, which is used as a test market for products made by
Nebraska producers and industries.
"We want to work with industry, not compete with them,"
Merlyn Znamenacek, manager of the food processing center, said.
The center, a joint effort between UNL, the state Department of
Economic Development and private food industries such as Camp
bell's Soup Co. of Omaha and Beatrice Foods, is aimed at improv
ing Nebraska's economic growth by working with industry.
The food science and technology department currently works
with Tofu, a product extracted from soybeans, Znamenacek said.
Food science employees have formulated a frozen dessert made
from Tofu, which is high in protein, low in cholesterol and
lactose-free.
Although Tofu products are common on the coasts, food science v
workers would like to improve them and develop an outlet in
Nebraska, Znamenacek said.
The Midwest Tofu and Sprouts Co. of Omaha initiated the
research last July, hoping to create a market in the state, he said.
'UNL's products development class, composed of food science
majors, also is involved in research.
About two years ago, the group decided to experiment with
yogurt formulations. Within a year, sales increased from 50 car
tons a week of a national brand to 500 cartons a week of the UNL
brand, Znamenacek sail
"Our concept of product development is handled the same way
a firm handles development," Glenn Froning, UNL professor of
food science and technology, said.
Class members divide into groups, focusing on analytical and
sensory evaluation, formulation and processing, quality assurance,
packaging, labeling and marketing.
The class has been formulating a frozen yogurt since February to
test market in the store.
"Our yogurt is still in its crude state," said Susan Armstrong, a
food science and technology major and student in the products
development class.
Lynn Fletcher, teacher's assistant for the class, said the market
ing plan, which includes cost analysis, flavor evaluation and packag
ing by the students, should be completed by the end of the
semester.
Another product, Husker cheese, was developed in the early
1940s by members of the UNL food science staff. The Husker brand
is the most popular of the eight cheese varieties sold, Jill Gifford,
manager of the dairy store, said.
The center also can produce 250 different ice cream flavors,
which are rotated so that 14 flavors are offered at one time. Nachos
and hoagie sandwiches, made from UNL meat lab products, also are
sold.
Charles Curtis, a research technologist in agricultural econom
ics, is a regular customer at the dairy store. Curtis, whose office is
in Filley Hall, said the center's proximity was a major factor for his
isits. But price and quality also brought him back, he said.
Pat Bryant, a secretary in the Agricultural Economics Depart
ment, said she eats lunch at the dairy store at least twice a week.
Bryant, a one-year employee of the department, said she came to
the store for ice cream, even before she worked in the building.
Gifford said university students and faculty are a large part of
the store's business, but the Lincoln community also supports it
Although the dairy store does no advertising, it relies on its
reputation and "word-of-mouth" for business, she said.
The store makes enough money to pay the staff and maintain
equipment, Znamenacek said. Any remaining money is put back
into research and expansion cf the center, he said.
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