Our goal is to provide consumers with factual, scientifically supported information about the composition, nutritional content, health issues, and microbial issues associated with milk. It is our hope that this information will be used by consumers to make informed choices about the consumption of pasteurized and raw milk products. For more information on dairy science, milk microbiology, and other subject matter related to milk, click here.

UPCOMING WORKSHOPS and SEMINARS

A complete list of upcoming Cornell University Food Science Workshops and Seminars can be found at:

Cornell Dairy Extension Calendar

REGULATIONS

If you are specifically looking for information contained in the Food and Drug Administration's Pasteurized Milk Ordinance - 2009 Edition, we have posted a copy of it here.

Finally, if you are already a dairy processor in New York State, or someone who would like to process dairy products in New York State, click here for more information.

If you are in our VSL program and would like to submit a sample for evaluation, please fill out this form and contact us first @ 607 255-2894.

The Milk Quality Improvement Program

Department of Food Science

Cornell University

For more information please contact:

rdr10@cornell.edu

Milk Quality Improvement Program

Updated 10/27/11