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).
To contact a Dairy Foods Extension Specialist with your questions or assistance, click on the appropriate topic area:
Dairy Product Categories; Procedures, Quality and Safety
Fluid Pasteurized Milk
Cultured Dairy Products
Cheese Products
Producer Raw Milk
Small Scale Dairy Processing Assistance - Requirements & Resources
New Dairy Plant Start-Up Requirements
Small Scale Processing Equipment & Supplies
Pilot Scale Research & Product Development
Other Program Areas; New Technologies & Product Testing
Membrane Filtration Technologies, Ultra/Micro Filtration
Milk & Dairy Product Composition - Chemical/Instrumental Analyses
NCIMS Regulatory Testing (antibiotics, bacteria, somatic cells)
Molecular Microbiology - Identification and Trouble-Shooting
Other Topic Areas Not Listed
More Information on the Dairy Foods Extension Programs
Extension Calendar - Training Programs & Events
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
| 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 |
| 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 |
| 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 & Technology Course | Provides basic instruction in dairy science and technology including overviews of dairy chemistry, dairy microbiology, and dairy plant sanitation and processing. Offered on a per-need basis. Target audience - all those working in or with the dairy industry who need supplemental dairy science background. |
| 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. 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. |