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Mocktail Mixology Drinks & Recipes

Standards Nebraska

What Is A Standard Drink?

KRNU 90.3 FM Lincoln Nebraska Student Radio | Click image to start livestream

Strawberry Iced Latte

Cal Poly: University Budget 2024-2025 *

Facilities Management & Development | $1.2B Student Housing Expansion

Animal science student and barista Lola Coetzee is on the opening shift at Scout Coffee. Photo by Joe Johnston/University Photographer/Cal Poly 11-20-24

Scout Coffee

College of Agriculture, Food and Environmental Sciences 


* Why is the Net Position number so elusive in college and university financial statements?  Short answer: So goes the nature of non-profit organizations.  More.

Lawn & Garden Tools

“Le Parc Moncea” 1848  Gustave Caillebotte

The education industry in the United States is steward to large tranches of land assets; either through the Morrill Land Grant Act or municipal set-asides for public schools.  In terms of square footage, the spaces between buildings far exceeds the square footage of the built environment — and the locus of public interest and environmental regulation.   All of that square footage — usually measured in hundreds and thousands of hectares and acres — requires consideration of the competing interests of many stakeholders.

We display the accomplishments of employees devoted to the landscaping and gardening of educational organizations in a dedicated post:

Gardens and Arboretums

Landscape and garden assets have their own set of construction and maintenance tools, many of which are continually improved by global equipment manufacturers, and fall within the scope of Subcommittee 13 under parent Technical Committee 23 Tractors and machinery for agriculture and forestry administered by the Association Française de Normalisation; the French national member body to the International Organization for Standardization.  

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The Outdoor Power Equipment Institute (OPEI) is ANSI’s US Technical Advisory Group administrator and the Global Secretariat for ISO TC/23/SC 13.  The work program for Subcommittee 13 is linked below:

ISO/TC 23/SC 13 / Powered lawn and garden equipment

Note product standards cover many equipment classes and accessories for engine powered lawn movers, snow blowers, gardening machinery and the like.

ANSI encourages relevant stakeholders to participate in discovering standardization solutions in a broad range of technologies and markets with like-minded experts in other national standards bodies.  The full sweep of ANSI’s participation in consensus documents developed by the ISO is described in the link below:

ISO Programs – Overview

We encourage our colleagues in exterior grounds and landscaping units in the education facility industry to participate directly as a User interest in the OPEI standards development process.   OPEI Standards Staff Contacts are listed on the OPEI Standards home page linked below:

Product Safety Standards Listing

We review the developmental status of consensus products that set the standard of care for equipment used to maintain pathways, lawns and gardens in education communities.   Automation of the maintenance of these spaces is gathering pace; reducing cost and risk.  See our CALENDAR for the next online meeting; open to everyone.

Issue: [18-155]

Category: Facility Asset Management, Grounds and Landscaping, International

Colleagues: Mike Anthony, Christine Fischer, Jack Janveja, Richard Robben

 

 

“Mainely” Potato Salad & Wild Blueberry Pie

Standards Maine

Wild Blueberry Pie

Le café infusé à froid expliqué

“An alleged scientific discovery has no merit

unless it can be explained to a barmaid.”

“Radio Transformations” 1906, Ernest Rutherford

Financial Statements 2023 | ($-14.834 M) Deficiency excess of revenue over expenses

Codes Canada

Art & Science of Cold Brew & Why



 


 

Frenglish

Danse de recherche sur le cancer

Backstage Tour

LIVE: 91.3 FM Cal Poly Student Radio

“Radio is the perfect medium for communication.
It is instantaneous, and unlike television,
it allows you to use your imagination.”
-Guglielmo Marconi

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Radio 400

Ice Cream at the Rock

“The only emperor is the emperor of ice cream”

— Wallace Stevens

 

Michigan Central

The invention of ice cream, as we know it today, is a product of historical evolution, and there isn’t a single individual credited with its creation. Various cultures and civilizations throughout history have contributed to the development of frozen treats resembling ice cream.

One of the earliest records of frozen desserts can be traced back to ancient China, where people enjoyed a frozen mixture of milk and rice around 200 BC. Similarly, ancient Persians and Arabs had a tradition of mixing fruit juices with snow or ice to create refreshing treats.

In Europe, frozen desserts gained popularity in the 17th and 18th centuries, and it was during this time that the more modern version of ice cream, made with sweetened milk or cream, began to take shape. During this period, ice cream became more widely accessible and enjoyed by the nobility and upper classes.



MSU Extension: Dairy Store

MSU Infrastructure Planning and Facilities

To produce ice cream on a commercial scale, several key pieces of infrastructure and equipment are necessary. The specific requirements may vary depending on the production capacity and the type of ice cream being produced, but the basic infrastructure typically includes:

  1. Manufacturing Facility: A dedicated space or building is needed to house all the production equipment and storage facilities. The facility should comply with local health and safety regulations and be designed to maintain the required temperature and hygiene standards.
  2. Mixing and Blending Equipment: Industrial-scale mixers and blending machines are used to mix ingredients like milk, cream, sugar, stabilizers, emulsifiers, and flavorings. These machines ensure that the mixture is homogenized and consistent.
  3. Pasteurization Equipment: To ensure product safety and extend shelf life, ice cream mix needs to be pasteurized. Pasteurization equipment heats the mixture to a specific temperature and then rapidly cools it to destroy harmful microorganisms.
  4. Homogenizers: Homogenizers help break down fat molecules in the ice cream mix to create a smoother and creamier texture.
  5. Aging Vats: The ice cream mix is aged at a controlled temperature for a specific period, which allows the ingredients to fully blend and improves the ice cream’s texture.
  6. Freezers: Continuous freezers or batch freezers are used to freeze the ice cream mix while incorporating air to create the desired overrun (the amount of air in the final product). Continuous freezers are more commonly used in large-scale production, while batch freezers are suitable for smaller batches.
  7. Hardening and Storage Room: Once the ice cream is frozen, it needs to be hardened at a lower temperature to achieve the desired texture. Storage rooms are used to store finished ice cream at the appropriate temperature until distribution.
  8. Packaging Equipment: Equipment for filling and packaging the ice cream into various containers, such as cartons, tubs, or cones.
  9. Quality Control and Laboratory Facilities: A dedicated area for quality control testing, where ice cream samples are analyzed for consistency, flavor, and other characteristics.
  10. Cleaning and Sanitation Systems: Proper cleaning and sanitation systems are essential to maintain hygiene and prevent contamination.
  11. Utilities: Adequate water supply, electrical power, and refrigeration capacity are critical for ice cream production.

Food Code 2022

Food 500


Strawberry Shortcake

Standards IndianaStrawberry Shortcake Balloon 2014

Indiana University Net Position 2024:  $5.448B (Page 28)

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