The Cornell University Dairy Foods Extension team is a diverse group with extensive knowledge spanning nearly all aspects of dairy science and technology.  While our mission is to provide information and training programs to the dairy production and processing sectors, consumer questions and concerns are addressed as well.  The Dairy Foods Extension team is available to assist Cornell Cooperative Extension (CCE) in their training and outreach needs at the county level (contact). 

Dairy Foods Certificate Program
Cornell Dairy Foods Extension is now offering curriculum based certificates in the areas of fluid milk processing for quality & safety; yogurt & fermented dairy foods; and cheese manufacture. Required courses for the certificate programs are listed in the Extension Calendar along with other training and meeting opportunities.
      Dairy Foods Certificate Program Overview
      Frequently Asked Questions

For questions or assistance, contact a Dairy Foods Extension Specialist or Professor listed for the appropriate topic areas below:

Dairy Product Categories	Contact:
Fluid Milk Quality & Safety	Steve Murphy, scm4@cornell.edu; (607) 255-2893
Yogurt & Cultured Dairy Products	Tristan Zuber, tjz2@cornell.edu; (607) 227-7398 Steve Murphy, scm4@cornll.edu; (607) 255-2893
Cheese	Rob Ralyea, rdr10@cornell.edu; (607) 255-7643 Dave Barbano, dmb37@cornell.edu, (607) 255-4122
Dairy Powders	Rob Ralyea, rdr10@cornell.edu; (607) 255-7643 Tristan Zuber, tjz2@cornell.edu; (607) 227-7398
Producer Raw Milk Quality	Steve Murphy, scm4@cornell.edu; (607) 255-2893
Small Scale Processing Assistance
New Dairy Plant Start-Up Requirements	Rob Ralyea, rdr10@cornell.edu; (607) 255-7643
Small Scale Processing Equipment & Supplies	Jason Huck, jrh63@cornell.edu; 607-254-4882
Pilot Scale Research & Product Development	Rob Ralyea, rdr10@cornell.edu; (607) 255-7643
Other Program Areas
Membrane Filtration Technologies	Dave Barbano, dmb37@cornell.edu, (607) 255-4122
Milk & Dairy Product Composition & Analyses	Dave Barbano, dmb37@cornell.edu, (607) 255-4122
NCIMS Regulatory Milk Testing	Steve Murphy, scm4@cornell.edu; (607) 255-2893
Molecular Microbiology - Identification       & Trouble-Shooting	Martin Wiedmann, mw16@cornell.edu; (607) 254-2838
Other Topic Areas Not Listed or       for General Assistance	Janene Lucia, jgg3@cornell.edu; (607) 255-2892

More Information on the Dairy Foods Extension Programs
          Extension Calendar - Training Programs & Events 
          Dairy Foods Certificate Program (milk, cultured, cheese)
          Dairy Foods Extension Personnel and Professors
          Dairy Foods Extension Training Programs Overview
          Regulatory Programs with NYS Agriculture & Markets
          Affiliations with Dairy & Food Associations
          Milk Quality Improvement Program
          Dairy Foods Extension News 

Dairy Extension Personnel

David M. Barbano Professor Director NEDFRC	Appointment: Research, Teaching & Extension Areas of Expertise: Cheese manufacture, yields, functionality and economics; standardization of dairy component analytical and instrumental testing procedures; membrane filtration technologies Contact Information: 607-255-2899, dmb37@cornell.edu
Kathryn J. Boor Professor CALS Dean	Appointment: Research & Extension Areas of Expertise: Dairy product/food safety & quality; bacterial stress response, pathogen survival, isolation and genetics Contact Information: 607-255-3111, kjb4@cornell.edu
Carmen I. Moraru Professor	Appointment: Research & Teaching Areas of Expertise: Physical properties of dairy systems relative to processing, quality, functionality, and shelf-life; novel processing Contact Information: 607-255-8121, cim24@cornell.edu
Martin Wiedmann Professor	Appointment: Research & Teaching Areas of Expertise: Listeria monocytogenes, pre-harvest food safety, molecular pathogenesis, microbial ecology and epidemiology Contact Information: 607-254-2838, mw16@cornell.edu
Steven C. Murphy Sr. Extension Associate	Appointment: Extension Areas of Expertise: Dairy product quality, shelf-life, and safety; process sanitation, basic dairy microbiology, regulatory testing, HACCP Contact Information: 607-255-2893, scm4@cornell.edu
Robert D. Ralyea Sr. Extension Associate	Appointment: Extension Areas of Expertise: Dairy systems environmental microbiology, product processing & regulations; small-scale dairy production, general food security & risk assessment Contact Information: 607-255-7643, rdr10@cornell.edu
Tristan J. Zuber Extension Associate Western NY	Appointment: Extension Areas of Expertise: Dairy product processing & regulations; workforce development training; yogurt & cultured dairy products. Contact Information: tjz2@cornell.edu, 607-227-7398
Jason Huck General Manager Dairy Operations	Appointment: Management, Research & Extension Areas of Expertise: Small scale processing equipment; fluid milk shelf-life; psychrotolerant spore-formers in milk; yogurt Contact Information: 607-254-4882, jrh63@cornell.edu
Janene Lucia Extension Support Specialist	Appointment: Extension Areas of Expertise: Workshop/short course organization, planning and management. Association Management - Executive Secretary NYSAFP; Secretary NYSCMA; Annual Conference planning and development. Contact Information: 607-255-2892, jgg3@cornell.edu

Training Programs Synopsis

Dairy Foods Certificate Programs	Certificate Programs are currently being offered in fluid milk, cultured dairy products and cheese.  Requirements to obtain a Certificate in one of the program areas include successful completion of core competency courses in the area of study and required prerequisite courses (e.g., Basic Dairy Science & Sanitation and Pasteurization Courses). Frequently Asked Questions.
Pasteurization Schools	Provides background on specific operating and testing procedures needed to ensure proper milk pasteurization using High Temperature Short Time (HTST) procedures or Vat Pasteurization. Offered annually.  Target audience - pasteurizer operators, production supervisors, maintenance and quality assurance personnel, regulatory officials and other interested parties.
Hazard Analyses & Critical Control Point (HACCP) Programs	Provides background and exercises in basic HACCP principles and their application as applied to milk and dairy foods. Offered annually.  Target audience - all those involved in the development, oversight and implementation of HACCP systems.
Basic Dairy Science & Sanitation Course	Provides basic instruction in dairy science and technology including overviews of dairy chemistry, dairy microbiology, and dairy plant sanitation and processing.  Offered annually and is a prerequisite for all Dairy Foods Certificate Programs. Target audience - all those working in or with the dairy industry who need supplemental dairy science background and those interested in obtaining a Dairy Foods Curriculum Certificate in milk, cultured or cheese products.
Dairy Sanitation	Provides overview of requirements needed for effective cleaning and sanitization of dairy processing equipment. Offered annually. Target audience - dairy plant personnel who have direct responsibility or oversight for ensuring proper cleaning and sanitation of dairy processing equipment and the plant environment.
Sensory Evaluation of Milk - Identifying Defects	Provides the opportunity to taste and identify off-flavors in milk samples and gives instruction in basic sensory evaluation and on how to properly evaluate milk. Offered on per-need basis.  Target audience - personnel involved in determining the quality of milk and dairy products and trouble-shooting defects.
Cheese and Cultured Dairy Products Courses	Provides hands-on training and /or new technological advances in cheese and cultured dairy products manufacture. Basic and Advanced courses are offered as requirements of the respective Dairy Foods Certificate Program, but may be taken as stand alone programs.  The specific focus varies with each course; some are designed for established manufacturers, others are designed for new or potential start-ups. Offered annually.  Target audience - those involved with the manufacture of cheese and cultured dairy products.

Annual Training Programs & Workshops in Association with:
New York State Agriculture & Markets
Division of Milk Control

Dairy Processing Plant Superintendent Annual Update	Provides dairy plant personnel with regulatory and extension updates. Offered at 5 locations each spring. Required update for all NY State Dairy Processing Plant Superintendents (PPS).
Dairy Laboratory Regional Workshops	Provides dairy laboratory personnel with regulatory, procedural and scientific updates. Offered at 5 locations each spring.
Dairy Laboratory Hands-on Workshop	Provides dairy laboratory personnel with hands-on training of required lab methods. Topics rotate and include microbiological, chemical and sensory evaluation methods. Offered once each summer.
Certified Milk Inspectors Training School	Provides detailed instruction of required dairy farm inspections and is a required course for Certified Milk Inspectors (CMI), those who inspect dairy farms. Offered once each summer.
Certified Milk Inspectors Annual Update	Provides regulatory and extension updates on farm inspection & milk quality. Offered at 4 locations each fall. Required update for licensed Certified Milk Inspectors (CMIs).
New York State Fair Dairy Judging and Awards Program	Provides dairy plants the opportunely to receive awards and recognition for product quality at New York State Fair. Coordination and judging of dairy products for state fair competition occurs each summer at Cornell.

Support of and Participation in Scientific and Industry Organizations/Programs

New York State Association for Food Protection (NYSAFP)	Participation on executive board, committees, annual meeting organization, local affiliate activities and presentations.
New York State Cheese Manufacturers Association (NYSCMA)	Participation on executive board, spring and fall meeting organization and presentations.
Dairy Practices Council	Participation on executive board, task forces & guideline development and annual meeting organization and presentations.
American Dairy Science Association	Participation on executive board, board of directors, committees, and presentations.
International Association for Food Protection	Participation on executive board, committees, affiliate council and presentations.
Others	Participation as invited speakers and organizers at various meetings and programs.

 DAIRY FOODS EXTENSION NEWS:
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     A New Big Cheese on Campus: Cornell Big Red Cheddar