Through coordinated research and outreach strategies, the Milk Quality Improvement Program has monitored and contributed to measurable improvements in fluid milk quality and product shelf life extension in New York. Specifically, in 2009, the Milk Quality Improvement Program worked with 30 fluid milk processing plants in New York, Pennsylvania, New Jersey, Maine, New Hampshire, Massachusetts, and Vermont. Each plant was visited twice, and 315 raw and processed product samples were collected. More than 4,200 individual analyses were conducted on samples, and rapid feedback on relative plant ranking and processed product quality throughout shelf life for all products was provided to each plant.
The dairy extension team organized, conducted, or participated in more than 40 workshops/ conferences/in-service events during 2009, attracting more than 2,500 participants. Among the off-site programs were: five regional seminars for dairy laboratory personnel, five regional workshops for processing plant superintendents, four regional refresher courses for experienced certified milk inspectors, a plant Hazard Analysis and Critical Control Points (HACCP) training, and one training program on the sensory evaluation of milk. Programs offered at Cornell included: a hands-on laboratory workshop, the Certified Milk Inspectors School for New Inspectors, an FDA Milk Plant Sanitation and Inspection course, a Vat Pasteurizer Workshop, a Cheese Making Workshop, two High-Temperature Short-Time Pasteurizer Operator Workshops, and one Rural Youth Program presentation. In addition to the off-site training program, Milk Quality Improvement Program sensory analysis kits were provided to several dairy plants for use in training and provided for use in the Certified Milk Inspectors School, the Cheese Making Workshop, the FFA state fair judging, and a practice session for the FFA national competition.
Personnel actively participated as speakers, organizers, and committee members in many county, state, and national programs and related associations including the Finger Lakes Association for Food Protection, the New York State Association for Food Protection, the International Association for Food Protection, the New York State Cheese Manufacturers Association, the Pennsylvania Association for Milk and Food Sanitarians, the Metropolitan Association for Food Protection, the Oregon Dairy Industry, the National Conference on Interstate Milk Shipments, the NCIMS HACCP Auditors Training, the Dairy Practices Council, the Seneca Castle Farm Field Days, and the Northeast FDA Regional Seminar.
impact statement issue
Milk is New York’s leading agricultural product, accounting for over one-half of the state’s total agricultural receipts. New York milk production in 2008 had a farm value of $2.4 billion. New York is third in the nation in milk production. Unfortunately, however, fluid milk products have not enjoyed a relative overall increase in market share of beverage consumption within the past decade. The long-term economic viability of the state’s dairy industry is at least partially dependent on the quality of the consumer products manufactured.
Previous work demonstrated a direct correlation between milk flavor and milk consumption. Children consumed 30 percent less milk in school districts that received poor-quality products than children in districts that received high-quality products. Nationally, fluid milk products account for about 18 percent (greater than 17 billion lbs) of edible food lost by retailers, the food service industry, and consumers. Product removal from the market due to product reaching the sell-by date on the label is a major contributing factor to food losses. As New York is an important manufacturer of fluid milk products, programs designed to protect and improve the quality and safety of these dairy products are economically important to the state.
impact statement response
The Milk Quality Improvement Program, which is funded by New York state dairy farmer check-off dollars, was established in collaboration with the New York State Department of Agriculture and Markets to provide a multipronged, nonregulatory, educational approach for improving dairy product quality. Cornell food scientists sample and evaluate the microbiological, sensory, and chemical characteristics of fluid milk products manufactured in processing plants throughout New York state and provide timely and direct feedback, including plant visits for targeted trouble-shooting, to enable product quality improvement at each plant.
In collaboration with the Department of Agriculture and Markets, Cornell food scientists have developed multiple educational programs for dairy industry processing and regulatory personnel, including the New York state certified milk inspectors, processing plant superintendents, and dairy product specialists. Cornell also coordinates programs for dairy industry professionals through the New York State Cheese Manufacturers’ Association, the New York State Association for Food Protection, and the American Dairy Science Association.
impact statement summary
Consumers will buy and drink more dairy products if they taste good, so work directed toward improving dairy product quality improves the economic vitality of New York state’s largest agricultural sector.
