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Volume 2, Issue 3 July 1, 2014
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Fresh Off The Press
Cornell teams up with IDFA to launch Leadership Development Program
By: Tristan Zuber, Dairy Foods Support Specialist, Harvest NY
As dairy food manufacturers continue to grow and evolve their operations, one of the most critical requirements is the replacement of senior level managers with members of the organization having comparable knowledge, skills, and leadership abilities. As a result, the International Dairy Foods Association (IDFA) has launched the NextGEN Dairy Network to begin engaging the next generation of leaders in the dairy foods industry. This network is meant to help professionals with less than 15 years of experience in the dairy industry connect with peers, enhance their careers and prepare for leadership opportunities within their companies and the industry. The network will provide opportunities for young dairy professionals to grow, collaborate, network and solve problems.
Read the entire article here.
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Milk Drug Residue Testing Requirements--Changes for NYS Producer-Dealers & Small Processors
By: Steve Murphy, Senior Extension Associate, Cornell Dairy Foods Extension and Chip Lindberg, Dairy Program Manager, NYS Dept. of Ag & Markets
At the 2013 NCIMS conference, delegates passed a proposal designed to clarify the PMO to ensure that all Grade "A" milk, no matter how it arrives at a processing plant, is tested for animal drug residues.
What this means is that Producer-Dealers or other small processors who purchase or otherwise obtain prepasteurized milk from a Grade A source for processing, including their own, will also be required to test a sample taken from the milk used prior to processing under the provisions of Appendix N. Failure to test the portion of milk may result in adverse actions against the producer (dairy farm) potentially resulting in the suspension of the ability to ship milk to a processor.
To meet the program requirements 1) a sample must be taken by a licensed milk receiver/sampler, which means someone needs to get licensed; 2) it must be analyzed in a laboratory certified under the NCIMS/FDA program; and 3) appropriate records must be kept including documentation of what is done if a milk is found positive (e.g., confirmation, disposition of the milk). Plants may choose to take a representative sample to an existing certified drug residue testing laboratory for analysis prior to processing or they may set up their own laboratory on premises. If they choose to create their own laboratory, the laboratory and analysts will be required to meet all conditions for certification based on the NCIMS/FDA laboratory evaluation program including on-site evaluations of approved testing systems, procedures and records as well as participation in an annual proficiency testing program.
The Division of Milk Control will hold two workshops covering the regulations, approved testing procedures and laboratory guidance materials. Additionally, Laboratory Evaluation Officers will be available to provide detailed information on NCIMS/FDA laboratory requirements and assistance for those interested in creating a compliant animal drug testing laboratory.
The workshops will be held:
July 29, B82 Morrison Hall, Cornell University, Ithaca, NY 8:30 am to 5:00 pm
July 30, NY State Food Lab, Bldg. 6, Harriman Campus Rd., Albany NY 8:30 to 5:00 pm
Read the entire article here.
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Supporting the Dairy Industry: A Multidisciplinary Approach
By: Tristan Zuber, Dairy Foods Support Specialist, Harvest NY Program
Cornell University's College of Agriculture and Life Sciences has over 20 majors - ranging from Food Science, Animal Science, Biological Engineering to Applied Economics and Management. Many of these studies offer some sort of extension work to support some aspect of the dairy industry. In an effort to understand the different programs that Cornell University offers to the dairy industry, we thought we would share the purpose of the different programs Cornell runs and supports. Throughout this article, the links are embedded to the program's webpages if you are interested in more information.
The Dairy Foods Extension Team focuses on supporting dairy food manufacturers in NYS and beyond in producing safe and wholesome dairy products. This involves running training and educational programs such as our Dairy Foods Certification program and providing consultation services to dairy food manufacturers in NYS and beyond. Dairy Foods Extension is run through the Cornell Department of Food Science and works very closely with professors of food science, NYS Department of Agriculture & Markets among other agencies, and suppliers to support the dairy foods industry.Read the entire article here.ntirerticle h
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Environmental Sampling & the Aging of Cheese
By: Rob Ralyea, Senior Extension Assocate, Cornell Dairy Foods Extension
June was quite the month for the world of cheese. If you missed it, we finally released the statement the Food & Drug Administration gave New York State of their policy on aging cheese on wood boards. The original statement was that this would not be allowed, however the FDA has since backed off and will allow cheese to be aged on wood boards. This controversy generated from a cheese maker who found herself in trouble with the fed's. My goal as an extension associate in the cheese industry was to obtain correct information and make sure the industry has it as well. Needless to say, the industry and politicians reacted feverishly. If you did not get the whole story, this is a great write up: Click here . However, the woods are not clear of bears yet, which means we as an industry need to remain vigilant in maintaining not only the boards cheese is aged on, but cleanliness and maintenance of the entire plant. Read the entire article here.
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Thirty Five Years with the Department of Foods Science/Food Science Extension: a look into the past
by Janene Lucia, Extension Support Specialist, Dairy Foods Extension Program
My arrival in the Department of Food Science came in the fall of 1979 when I was hired to provide support for the Department Extension program working directly with David Bandler and Robert Gravani. At that time, David L. Call was Dean of the College of Agriculture & Life Sciences, John E. Kinsella was Chairman, David Bandler served as Department Extension Leader/Associate Professor of Food Science, and Robert Gravani was Assistant Professor of Food Science Extension. Eugene Wolff was Extension Associate, later to be promoted Sr. Extension Associate, and his wife Jean Wolff held the position of Laboratory Supervisor for the Milk Quality Improvement Program (MQIP). At this time, the Food Science Extension Program focused on Dairy, and Food/Food Safety issues.
Shortly after my arrival, the Extension program was split with Dave Bandler heading the Dairy Extension Program, and now Associate Professor Bob Gravani developing the GAPs (Good Agricultural Practices)/food safety program. My role remained with Dairy Extension. A major focus of the dairy program was milk quality. As a result of a school milk survey conducted in 1972 the finding was that "kids drink less milk when flavor is bad." In 1973, plant milk quality and flavor was checked on a regular basis, and in 1983, under the leadership of David Bandler, the Voluntary Shelf-Life Program (VSL) began with NY Dairy Foods Inc. The VSL program goals/outcomes included: development of guidelines for sell-by date; development of a data base for each plant, extension of shelf-life, and a milk quality contest. The Dairy Extension Program also coordinated (and continues to provide) programs for dairy industry professionals through the New York State Cheese Manufacturers' Association, and the New York State Association for Food Protection. Read the entire article here.
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Recent Publications & Presentations
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click here.
Please click here for a list and links to recent dairy food publications through Cornell Food Science.
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Relevant Cornell
Dairy News
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HACCP
July 15-17
Certified Milk Inspector's School
July 21-24
Drug Residue Testing Workshops
July 29-30, 2014
Fluid Milk for Processing
July 30-August 1
Visit our NEW website for more details.
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Dairy Foods Extension Certificate Program Graduates
- Ray Gerwitz from Steuben Foods has completed the Fluid Milk Processing Track.
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The Faces of Cornell Dairy Foods Extension
Dr. Julie Stafford joined the Department of Food Science and the Cornell Institute for Food Systems (CIFS) in January of this year. While Julie was born and raised in Upstate NY, she returns to the region after 25 years working in the healthcare industry in central NJ, first for a global pharmaceutical company and later as Founder and Principal of her own management consulting firm.
These days Julie is busy establishing the CIFS Industry Partnership Program (CIFS-IPP) and meeting with companies from near and far. Regardless of venue, you can hear Julie describing the ways in which industry can enhance their engagement with the faculty, students and facilities of Cornell University. The Land Grant Mission is alive and well and Julie believes will flourish through the CIFS-IPP, a unique public-private partnership. Please visit the website at www.ipp.cifs.cornell.edu.
Read the entire article here.
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