Quality Improvement in the New York Dairy Industry
Helping New York dairy processors develop and implement enhanced quality management systems to assure production of high-quality dairy products.
About a third of the milk produced by New York farms is processed into fluid milk, making it an important part of the state’s economy. Fluid milk, however, is prone to rapid spoilage; this is a particular issue in older dairy processing facilities. In collaboration with Cornell Dairy Extension, Sarah Murphy is helping New York dairy processors — especially small processors — develop and implement enhanced quality management systems. These efforts will improve the quality of the milk processed and help assure production of high-quality dairy products, maintaining the competitiveness of the upstate New York dairy industry.
- Graduate student: Sarah Murphy, food science
- Special committee chair: Martin Wiedmann, Department of Food Science
College of Agriculture and Life Sciences
- Community partner: Cornell Dairy Extension
- Community partner: NYS fluid milk processing plants
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