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Greta Lindsley

Sta Writer
10/15/2015
UNIVERSITY PARK, P.a.--Tom Palchak, the current manager of Berkey
Creamery, presented From Cow to Cone: The History and Science of
Ice Cream, in Schlow Memorial Library on October 16 to celebrate 150
years of the Berkey Creamery.
Palchak described what makes Berkey Creamerys ice cream so
successful.
We know ice cream, Palchak began, and very well, I might add.
Palchak started o with the history of ice cream and stated that their
unique type of ice cream can be traced back to 100 A.D. to Emperor
Nero, who had slaves feed him a combination of ice, snow, honey, with
fruit and wine juices.
The Berkey Creamery has been around since 1865, but originally was
only used for churning butter and manufacturing cheese and milk.
Palchak has been the Berkey Creamery manager since 1986. During
his rst year the Creamery underwent a $3 million dollar renovation.
Palchak explained the avor of the Creamery ice cream is what helps
make it so special.
Flavor is the most important characteristic of ice cream, said
Palchak.
Berkey Creamery ice cream is made up of pasteurized milk, skim milk
powder, sugar, dry corn syrup solids, stabilizer, and liquid and solid
avoring. Palchak explained this formula is able to give it the
delicious, creamy taste.
My favorite part of Creamerys ice cream is how rich and milky it is; it
tastes homemade, said Gina Catalano, a local resident of State
College.
Palchak mentioned another important quality of the ice cream is the
physical appearance.
Consumers eat with their eyes; it has to be delicate and attractive,
said Palchak.

Approximately 90 people attended the event held in Schlow Memorial


Library and most enjoyed a cup of free Berkey Creamery ice cream
while listening to Palchaks presentation.

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