Cow s Milk Creamery Inc Needs Certain Part for Its Pateurizing Eqipmrnt to Continue

This is the story of theBerkey Creamery

You know the Creamery makes delicious ice cream. You know it's a special part of the Penn State experience. But did you know that we also make important contributions to education, research and industry across the globe?

• 

  Dairy research began at Penn State in 1865, and we've been setting milestones ever since.

• 

  With our science-based process, we're creating some of the best dairy products in the country.

• 

  Luscious ice creams and gooey cheeses are the pride of our hometown.

A Penn State Tradition since 1865

The mission of the Berkey Creamery is to support the teaching, research and outreach programs of the Department of Food Science, to provide quality dairy products to students in on-campus housing, and to maintain an economically viable retail outlet for dairy products to the University community.

Our History

Over the last 150 years, the Creamery has been an important Penn State landmark and a world leader in dairy production and food science. Take a journey through time.

• 

  1865

  The First Creamery

  The Creamery is established in the "College Barns" behind present-day Old Main along with a blacksmith's shop and hayloft.

• 

  1889

  Standalone Building

  Due to Henry Armsby's efforts to upgrade the college's instruction and research in dairying, a one-story building containing a cold-storage room, cream-ripening room, workroom, and office space is built as part of a $7,000 state appropriation.

• 

  1892

  Short Courses

  Pennsylvania State College offers four- and eight-week dairy short courses that include lessons on making ice cream, making it the first collegiate institution to offer such instruction.

• 

  1904

  Patterson Building

  After relocation, Creamery processing operations greatly increase, research and development of pasteurized milk is established, the Dairy Manufacturing major is created and retail delivery of pasteurized milk and cream begins.

• 

  1920s

  Borland Era Begins

  Ice cream research thrives at the Creamery under the direction of Andrew Borland 1909 Agr, Chester Dahle, and Francis J. Doan, '19, '28, MS Agr.

• 

  1931

  Borland Time Capsule

  With plans for a new Creamery in the works, Andrew Borland plants a time capsule in his namesake building to be opened at a later date.

• 

  1932

  Borland Laboratory

  Production increases enough that milk and cream must be purchased from 300 area farmers. The Creamery sells milk, cheese and ice cream in the State College and Altoona markets.

• 

  1940s-50s

  Delivery Fleet

  A small fleet of Penn State Creamery trucks delivers milk locally.

• 

  1955

  Keeney Era Begins

  Dahle retires, and the University Creamery - as it is now called - adds Philip Keeney '55 PhD Agr to its staff. Keeney teaches the ice cream short course for 30 years.

• 

  1960-61

  Retail Sales

  The Creamery adds a raw milk receiving room, then a salesroom along Curtin Road for walk-ins who want to try its 24 flavors. Demand continues to increase as improved refrigeration becomes available in homes and supermarkets.

• 

  1968

  Berkey Milk Company Opens

  Over the years, the Berkeys help many Penn Staters gain a foothold in the industry. Five of their superintendents are Penn State graduates and their plant is used for University milk testing.

• 

  1975

  Food Science Department

  Penn State's Department of Food Science is created and begins to grow into one of the nation's most prestigious programs.

• 

  1978

  Ben and Jerry at PSU

  Ben Cohen and Jerry Greenfield take a $5 Penn State correspondence course on making ice cream before launching Ben and Jerry's later that year.

• 

  1980s

  The 80s

  The Creamery is going through about 3 million pounds of milk a year to produce milk, cheese, and other dairy products and serve as a research facility for the Department of Food Science.

• 

  1986

  New Management

  Tom Palchak '80 Agr suceeds Raymond Binkley '55 Agr as the sixth manager in Creamery history.

• 

  1987

  Peachy Paterno

  The new flavor debuts after the Penn State football team's second national championship and continues to grow in popularity.

• 

  2006

  Rodney Erickson Building

  The Creamery moves into the new $46-million Food Science building with a spacious salesroom, modern processing plant, and plenty of classroom and lab space. To celebrate, the Creamery unearths the Borland time capsule.

• 

  2015

  150 Years

  The Creamery celebrates 150 years of dairy processing with a new flavor, Birthday Bash. The flavor was chosen and named by Penn State state alumni, students, employees, and fans.

Cow to Cone

So how do we ensure every scoop of ice cream is as smooth and delicious as the last? We've got it down to a science—literally. The methods developed by Penn State's food and dairy scientists have made the Creamery a world authority on ice cream and dairy manufacturing.

Explore our process in just 12 steps.

Step 1

A herd of over 200 Holsteins is milked twice daily. Later, the milk is chilled, tested and stored in silos.

Step 2

Ingredients like cream and sugar, plus powdered milk and a small amount of stabilizer, are added.

Step 3

The mix is pasteurized at a high temperature to kill off harmful bacteria.

Step 4

During pasteurization, the mix is homogenized to break down fat globules into a smooth mixture.

Step 5

A tank cools the mixture to 37 degrees and holds it there for 24 hours.

Step 6

Liquid flavorings (for example, strawberry or mint) are injected into the flavor tank.

Step 7

The mix is aerated and pumped through a processing freezer, where the temperature drops to 21 degrees.

Step 8

In a long tube, blades called "dashers" constantly turn so the mix thickens.

Step 9

Whole ingredients, like fruit, nuts and candy are added.

Step 10

Ice cream is poured into a range of containers from Dixie cups to three-gallon tubs.

Step 11

The hardening room-set at a cool 35 degrees below-rapidly freezes the product.

Step 12

Ice cream is then moved to a tempering room, where it becomes soft enough to serve.

Ice Cream Short Course

Our legendary short course has attracted some of the biggest names in ice cream, from Baskin-Robbins to Haagen-Dazs. For six days a year, industry pros flock to Penn State from around the world to learn how to craft ice cream perfection.

More about the course.

More Than Ice Cream

The Creamery supports the Department of Food Science and the dairy industry by providing continuing education and training and serving as a working lab for students, scientists, and professionals performing cutting-edge research into food science and safety.

Learn More

• Berkey Creamery Manager Tom Davis Tom oversees the strategy and operations of the Creamery, including the dairy plant, salesroom, and business operations.
• Berkey Creamery Assistant Manager James Brown Jim runs the daily operation of the Creamery salesroom, supervises staff, controls inventory, and provides PR services.
• Business Manager Sheila Crust In addition to supervising the daily operation of Creamery support staff, Sheila also helps staff the phones. If you call us, you may get Sheila!
• Customer Service Representative Thomas Leach Thomas is responsible for providing excellent customer service and ensuring that all online orders arrive fresh and on time.
• Dairy Product Processor (Cultured Products) Art Conklin If you love the Creamery's cheese and yogurt, you have Art to thank! He prepares and packages product in addition to helping with the short courses.
• Inventory Control & Distribution Specialist Naomi Minarchick Naomi schedules all ice cream production and maintains ingredient inventory for every product produced by the Creamery.
• Financial Assistant Heather Nowlin Heather's adding it up each day to ensure that our daily financial operations run smoothly.
• Retail Store Manager Susan Watson The Creamery salesroom is at its absolute friendliest with Susan managing part timers and providing customer service!
• Retail Store Manager Julie Bowie Julie is responsible for making sure that your retail experience at the Creamery is second to none!
• Retail Store Manager Veronica Brown Veronica is a pro at providing top-rate customer service and supervising our part-time employees on the sales floor.
• Quality Assurance Assistant Brittany Curtis Brittany ensures that Creamery products are safe and delicious and sends reports to the Department of Agriculture.
• Assistant Store Manager Annie Murphy Annie helps make sure that your retail experience at the Creamery is second to none!
• Dairy Products Processor (Milk Pasteurization) Nick Grove Nick tests incoming milk and oversees the pasteurization to packaging process for milk, juices, and more.
• Dairy Products Processor (Ice Cream) Terry Grove Terry is responsible for producing our legendary ice cream, and ergo your tears of joy.
• Dairy Products Processor (Milk Pasteurization) Bill Kurtz You know what's pretty amazing? Delicious and safe dairy products. Go, Bill!
• Delivery Driver Mike Zerby Vroom, vroom! Mike is bringing deliciousness your way as our esteemed delivery driver.
• Lead Dairy Products Processor Bob Rosenberry In our industry, being in charge of processing, manufacturing, and packaging ice cream is kind of a big deal! Great job, Bob!
• Special Relief Utility Operator Tom Smith Behind the scenes, Tom is keeping track of milk production and packaging, equipment upkeep, and even dairy experimentation.
• Special Relief Utility Operator Ken Fultz Ken makes sure that Creamery products stay safe and delicious as they make their way from the manufacturing areas to the coolers.
• Special Relief Utility Operator Susan Valimont Susan works behind the scenes to help us create and package great dairy products.
• Creamery Stock Assistant Jim Evans Jim is responsible for pulling and filling requisition invoices, while monitoring code dates on all products.
• Special Relief Utility Operator Mark Walters Mark helps to make and deliver all of the Creamery's amazing dairy products.
• Dairy Products Processor (Milk Pasteurization) Denny Yoder If you've enjoyed our pasteurized milk, yogurt, cheeses, and other products, you're familiar with Denny's work.
• Special Relief Utility Operator Jeff Zook Jeff is our go-to guy for everything from equipment operation to deliveries, research, experimentation, and the Ice Cream Short Course.
• Maintenance Mechanic (Dairy Plant) David Long David makes sure our equipment and facilities are running smoothly and safely at all times.
• Creamery Store Assistant Josh Sayko Josh will help you with a smile and knowledge of our products
• Creamery Store Assistant Mitch Colpetzer Mitch will help you with a smile and knowledge of our products
• Creamery Stock Assistant Jeff Bucha Jeff is responsible for pulling and filling requisition invoices, while monitoring code dates on all products.

Our Products

hall of Fame Flavors

We make over 100 ice cream flavors, 10 frozen yogurts, and 6 sherbets. At any given time, you can find more than 20 flavors being served in bowls, cones, and half gallons at our on-campus store.

Check Out More Flavors

We're famous for our variety of smooth, creamy cheddar cheeses, cream cheeses, dips, and spreads.

Shop Cheeses

The majority of our products are made using milk produced by the University's on-campus herd of over 200 cows. You can buy our milk, butter, and more, in our store.

Visit Us

did you know?

• 

  We hand-dip about 750,000 cones and bowls of ice cream each year in the Creamery store.

• 

  When making 100 pounds of cheddar cheese, you need 1,100 pounds of milk.

Never miss a flavor! SubScribe:

• Get Social:

Thank you for your continued loyalty to Penn State and the Berkey Creamery. Your patronage makes it possible for us to continue to support the Food Science Department, the College of Agricultural Sciences, and the University.

• 

  One of the Creamery's flavors was temporarily renamed "Obama White House" to honor the President's visit.

  Barack Obama

• 

  The cast impressed Penn Staters with in-store entertainment while in town for a performance at the Bryce Jordan Center.

  Cirque du Soleil

• 

  Gordon visited Penn State as part of a partnership with Axalta Coating Systems and just had to try some ice cream!

  Jeff Gordon

• 

  Only President Bill Clinton has ever been allowed to mix flavors. He chose Peachy Paterno and Cherry Quist.

  Bill Clinton

• 

  Stewart was so impressed with the Creamery that she featured a tour of the facility of her "Field Trip" segment.

  Martha Stewart

turnerthatininge.blogspot.com

Source: https://creamery.psu.edu/our-story

Share this post