Category Archives: Extension Updates

2020 Training Opportunities & Course Calendar

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The Cornell Dairy Foods Extension Program focuses on supporting the production of safe quality dairy products with specific expertise in microbial spoilage and food safety issues. Our program offers an extensive set of workshops that lead to certificates in fluid milk production, cheese production, membrane filtration and separation, and production of yogurt and fermented dairy products.

Many of our course offerings are available both on-campus for a mixed classroom experience allowing participants to network with others in the dairy industry, as well as on-site for a more plant-specific training experience. Both types of courses allow participants to concentrate on specific topics pertinent to the industry with case studies and exercises designed to apply knowledge. Core courses within our program are offered in a multi-modal format, with 4-6 hours of on-line lecture-based content allowing for more a more hands-on focused campus experience.

To further meet the food industry needs, multiple courses focusing on Preventive Controls for Human Food Qualified Individual will continue to be offered in 2020. This course is also available as an on-site training for your workforce.

New courses being offered in 2020 include Sensory Immersive Experience: In Dairy Foods and Lab Practices. Courses returning the training schedule are The Science of Cheese-Advanced Level, Pathogen Environmental Monitoring, and Membrane Filtration, Drying, and Evaporation.

The 2020 training calendar is available on the Dairy Extension website and includes trainings delivered in Ithaca as well as partner courses. Registrations will open in December 2019. A course catalogue with detailed descriptions of our Dairy Foods Certificate Program and the associated coursework will be available in January 2020.

Current Certificate Program enrollees may verify their course progress with Program Coordinator, Louise Felker via email at lmf226@cornell.edu. Dairy Extension course credits may also be applied to in-plant Continuing Education programs.

Pathogen Environmental Monitoring Course To Offered Annually

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Many segments of the dairy processing industry see increased pressure to develop and implement effective Environmental Pathogen Monitoring Programs in their processing facilities. These programs are essential to reduce the risk of post-processing contamination with pathogens. Key pathogens that may be targeted by Environmental Pathogen Monitoring Programs are Listeria monocytogenes, Salmonella, and Cronobacter.

Dairy processors need to consider testing for all three pathogens and needs to use a risk-based approach to determine which of these pathogens need to be targeted in a facility’s Environmental Pathogen Monitoring Programs. In general, Listeria monocytogenes likely needs to be included in the Environmental Pathogen Monitoring Programs of most dairy processing plants (this can be done through Listeria spp. or L. monocytogenes testing). Salmonella also is a hazard that needs to be considered in most dairy plants. While many dairy processing facilities may collect fewer environmental samples for Salmonella testing than for Listeria testing, facilities that produce certain products and in particularly low water activity products (for example dairy powders) may collect larger numbers of samples for Salmonella testing. Facilities that produce dairy powders intended for infant formula also will need to address Cronobacter as part of their Environmental Pathogen Monitoring Programs.

To assist processors, Cornell Dairy Foods Extension has added a Pathogen Environmental Monitoring workshop to its annual course offerings. This course will help prepare participants to develop and implement an effective PEM program that will achieve greater product safety and quality. The course will focus on pathogens of concern and the importance of environmental sampling programs. Potential sources of contamination will be identified and control steps outlined. Participants will work in small groups to develop a plan and discuss mitigation steps and corrective actions to control microbial contamination in a food processing facility.

The course will be held on December 5-6 at Cornell University. Register on the Dairy Foods Extension website at http://bit.ly/112019PEM

Recent Publications: September 2019

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Cheng, Rachel A., Colleen R. Eade, and Martin Wiedmann. “Embracing Diversity: Differences in Virulence Mechanisms, Disease Severity, and Host Adaptations Contribute to the Success of Nontyphoidal Salmonella as a Foodborne Pathogen.” Frontiers in Microbiology 10 (2019). https://doi.org/10.3389/fmicb.2019.01368.

“Effects of Milk Fat, Casein, and Serum Protein Concentrations on Sensory Properties of Milk-Based Beverages – ScienceDirect.” Accessed August 7, 2019. https://www.sciencedirect.com/science/article/pii/S0022030219306368?via%3Dihub.

“Enhanced Stability of Emulsions Made with Super‐critical Carbon Dioxide Extruded Whey Protein Concentrate – Javad – – Journal of Food Process Engineering – Wiley Online Library.” Accessed August 7, 2019. https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.13183.

Flinois, Julie Camacho, Robin Dando, and Olga I. Padilla-Zakour. “Effects of Replacing Buttermilk with Yogurt Acid Whey in Ranch Dressing.” Journal of Dairy Science, July 10, 2019. https://doi.org/10.3168/jds.2018-16158.

“Frontiers | Embracing Diversity: Differences in Virulence Mechanisms, Disease Severity, and Host Adaptations Contribute to the Success of Nontyphoidal Salmonella as a Foodborne Pathogen | Microbiology.” Accessed August 2, 2019. https://www.frontiersin.org/articles/10.3389/fmicb.2019.01368/full.

Harrand, A.S., J. Kovac, L.M. Carroll, V. Guariglia-Oropeza, D.J. Kent, and M. Wiedmann. “Assembly and Characterization of a Pathogen Strain Collection for Produce Safety Applications: Pre-Growth Conditions Have a Larger Effect on Peroxyacetic Acid Tolerance than Strain Diversity.” Frontiers in Microbiology 10, no. MAY (2019). https://doi.org/10.3389/fmicb.2019.01223.

Hartinger, Martin, Hans-Jürgen Heidebrecht, Simon Schiffer, Joseph Dumpler, and Ulrich Kulozik. “Milk Protein Fractionation by Means of Spiral-Wound Microfiltration Membranes: Effect of the Pressure Adjustment Mode and Temperature on Flux and Protein Permeation.” Foods 8, no. 6 (June 2019): 180. https://doi.org/10.3390/foods8060180.

“Identification of the Source of Volatile Sulfur Compounds Produced in Milk during Thermal Processing – ScienceDirect.” Accessed August 7, 2019. https://www.sciencedirect.com/science/article/pii/S0022030219306514?via%3Dihub.

Jagadeesan, Balamurugan, Leen Baert, Martin Wiedmann, and Renato H. Orsi. “Comparative Analysis of Tools and Approaches for Source Tracking Listeria Monocytogenes in a Food Facility Using Whole-Genome Sequence Data.” Frontiers in Microbiology 10 (2019). https://doi.org/10.3389/fmicb.2019.00947.

Lara-Aguilar, Sofía, and Samuel D. Alcaine. “Short Communication: Screening Inhibition of Dairy-Relevant Pathogens and Spoilage Microorganisms by Lactose Oxidase.” Journal of Dairy Science, July 17, 2019. https://doi.org/10.3168/jds.2019-16757.

“Shelf Life and Quality of Skim Milk Processed by Cold Microfiltration with 1.4-Μm Pore Size, with or without Heat Treatment – ScienceDirect.” Accessed August 2, 2019. https://www.sciencedirect.com/science/article/pii/S0022030219306149?via%3Dihub.

Tang, Silin, Renato H. Orsi, Hao Luo, Chongtao Ge, Guangtao Zhang, Robert C. Baker, Abigail Stevenson, and Martin Wiedmann. “Assessment and Comparison of Molecular Subtyping and Characterization Methods for Salmonella.” Frontiers in Microbiology 10 (2019). https://doi.org/10.3389/fmicb.2019.01591.

“Use of Acid Whey Protein Concentrate as an Ingredient in Nonfat Cup Set-Style Yogurt – ScienceDirect.” Accessed August 7, 2019. https://www.sciencedirect.com/science/article/pii/S0022030219306381?via%3Dihub.

Faces of Dairy Extension: Monika Crosby

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Faces of Dairy Extension: Monika Crosby
The newest member to Cornell Dairy Foods Extension team, Monika will act as the Program Aide assisting with the daily responsibilities and logistics of each food safety workshop.  
    Monika’s career within agriculture is deeply rooted within her family history.  Growing up on a small livestock farm outside of Penn Yan, NY she learned the value of hard work, patience, a good laugh and most importantly- understanding that within agriculture you are not only a steward of the land but the people & community within it.  
    Once receiving her bachelors degree from Penn State University in 2013, Monika went on to managing agricultural partnerships & produce procurement for Pennsylvania’s 2nd largest food bank.  Here Monika’s main focus was to develop new agricultural partnerships by reducing the unnecessary waste of perfectly good food for those in need.  Helping to rescue on average of 4-10 million pounds of produce each year.  And assisting in the development of new revenue source streams for local dairy farms within the state, which lead her back to her roots here in the Finger Lakes and to Cornell’s Dairy Foods Extension Team.

What Is An Apprentice Program, And How Can Your Plant Benefit From One?

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“Apprenticeship program” is a term that gets thrown around frequently, but what does it actually mean, and how is it beneficial? Our Dairy Foods Extension and Harvest New York teams have spoken with the Manufacturer’s Alliance of Central New York (MACNY) to discuss how apprenticeship programs can be useful for New York dairy processors in closing the skills gap.

MACNY is an organization that assists businesses with navigating the logistics and documentation side of an apprenticeship program. Our teams and MACNY have identified a maintenance mechanic track as having potential for dairy processors in the near future. There are two options for apprenticeship programs: first is an Accelerated Apprenticeship Program (AAP). In an AAP, businesses tell MACNY how many employees are needed for a certain apprenticeship track (for example, maintenance mechanics). When enough employers request enough maintenance mechanics to guarantee at least 10-15 new hires, MACNY will assist in locating and screening potential employees. They then host a career night where interested businesses meet potential employees to find the ones best suited for each business, similar to speed dating. The employees that are matched and hired go through a six-week boot camp, followed by on-the-job training.

An AAP is an attractive options if several dairy and/or food plants are willing to consolidate their needs and commit to bringing on developing employees.

The other option is a Registered Apprenticeship (RA). The purpose of an RA is to enroll an existing employee or new hire to build up an existing workforce. With this option, businesses work directly with MACNY to determine a path for employees. In order for an RA to be effective, five components are necessary:

    1. Business Involvement
    2. Structured on-the-job training
    3. Related instruction
    4. Wage reward for gained skills
    5. National Occupational Credentials

If your organization is interested in learning more about apprenticeship program options, please reach out to MACNY at 315-474-4201, or Anika Zuber at adz8@cornell.edu

Recent Publications: July 2019

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Recent Publications: July 2019

“A Century of Gray: A Genomic Locus Found in 2 Distinct Pseudomonas Spp. Is Associated with Historical and Contemporary Color Defects in Dairy Products Worldwide – Journal of Dairy Science.” Accessed May 30, 2019. https://www.journalofdairyscience.org/article/S0022-0302(19)30450-3/fulltext.

Beno, Sarah M., Renato H. Orsi, Rachel A. Cheng, David J. Kent, Jasna Kovac, Diana R. Duncan, Nicole H. Martin, and Martin Wiedmann. “Genes Associated With Psychrotolerant Bacillus Cereus Group Isolates.” Frontiers in Microbiology 10 (2019): 662. https://doi.org/10.3389/fmicb.2019.00662.

Murphy, S. I., D. Kent, N. H. Martin, R. L. Evanowski, K. Patel, S. M. Godden, and M. Wiedmann. “Bedding and Bedding Management Practices Are Associated with Mesophilic and Thermophilic Spore Levels in Bulk Tank Raw Milk.” Journal of Dairy Science, June 12, 2019. https://doi.org/10.3168/jds.2018-16022.

“We need good people!” Sound familiar?

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Sign up for our Strategic Workforce Approaches Event May 22nd.
Retention. Attraction. Workforce. People. The dairy industry has consistently shared that these factors need to be improved. Our Cornell Dairy team is hosting a Strategic Workforce Approaches Symposium on Wednesday, May 22nd where we will be hearing from industry partners on existing workforce development resources and current strategies that are working for businesses. Featured speakers will include the Manufacturers Alliance of Central New York; Bruce Krupke, Executive Vice President of Northeast Dairy Foods Association; Dr. Richard Stup, Agriculture Workforce Specialist of Cornell University; and an industry panel, “Navigating Employee Interaction Strategies.”
Following our speakers, we would like input from the audience on how Cornell can best assist processors in developing their workforce.

Register today!

Cornell Capabilities to Support Product, Process & Business Development

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Cornell Capabilities to Support Product, Process & Business Development

By:  Rob Ralyea

Cornell's FPDL

Cornell’s FPDL

 

Cornell University’s Food Processing & Development Laboratory (FPDL) is housed within the Department of Food Science (College of Agriculture and Life Sciences) in Stocking Hall on Cornell’s Ithaca, NY, campus. The FPDL is a 6,000 square foot processing facility located adjacent to Cornell University’s dairy plant.  It is a fully licensed dairy plant inspected by NY State Department of Agriculture and Markets.

Equipment available at the FPDL includes:

  • 500 and 300 gallon semi-automated jacketed cheese vats
  • 50 gallon semi-automated Double-O jacketed cheese vats
  • 100 and 50 gallon vat pasteurizers
  • Large horizontal cheese press (88-2 lb wheel capacity)
  • HTST pasteurization system (with extended hold tube capable of up to a 4 minute hold)
  • 5 gallon and 6 quart batch ice cream freezers
  • Yogurt incubation tanks (50 gallon to 400 gallon)
  • Automated Greek yogurt separator
  • Yogurt filler capable of filling 4 and 6 ounce cups (foil lid) with fruit on bottom
  • Niro atomizing tower spray dryer
  • Virtis freeze dryer
  • Pilot evaporator
  • Microthermics unit for prototype development for higher temperature pasteurization modeling

Cornell’s FPDL provides education, training and technical assistance for the production of value added food and dairy products throughout New York State.  The FPDL serves as a statewide center for food and dairy processing education and training, product development and cutting-edge food processing research. It is a key resource supporting the long-term sustainability of value-added agricultural businesses (and their suppliers) across New York State.  The FPDL is integrated within the Food Science program complex, in Stocking Hall, which is completing a four-year State University Construction Fund rehabilitation.  As such, our goal is to help promote and grow dairy processing opportunities in New York State and to provide opportunities for agricultural producers to develop and market value-added products.   The successful establishment and expansion of local, value added products also encourages the creation and expansion of other local business (farmer’s markets, restaurants, agri-tourism, marketing, etc.).

To facilitate dairy start-up companies and promote growth in the dairy industry, we offer a dairy processing incubator program that has been in place for the last 18 months.  To qualify, you must be in NY State and be a small dairy business or be aspiring to start a business in dairy processing in NY.  This is not an open-ended proposition, as you must sign agreements with Cornell University indicating your desire to start and grow a dairy processing-type business.  You must have an approved business plan in place within 3 months of starting and must be planning to move out of our facility into your own facility within 12-18 months. You also provide the labor (although we do have Food Science students/interns that are available on certain days that we use to assist in production), and for set fees, we provide equipment to use.  We will help with small product development projects provided you already have the concept.  If you want us to do full blown product development, fees increase accordingly.

We also provide contract manufacturing support to start-up companies as well as established manufacturers developing new and innovative products.  Examples of product development and research projects supported by the FPDL include dairy-based puddings, drinkable yogurts, fermented dairy beverages, flavored egg nog and other dairy related products.  Because of our smaller scale equipment, our facility is ideal for manufacturing test runs of new formulations or producing consumer or shelf life testing type products on a relatively small scale, yet still mimic real production.

If you are interested in any of these programs, or would like more information on the facility, please contact Rob Ralyea at rdr10@cornell.edu.

 

2019 Dairy Certificate Advisory Council Meeting

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The 2nd annual dairy foods extension advisory council meeting took place in November. The advisory council includes representatives from different facets of the dairy processing industry, and allows us to keep our fingers on the pulse of what the programming needs of the dairy industry are. Last year, the council helped guide us towards holding several new courses that were valuable to industry. The new courses included Statistical Process Control, Accurate Labeling, Artisan Food Safety Coaching, Food Defense, Cheese Grading, and SQF Quality Systems. These were all a success and will be offered again in 2019.

This year we received valuable insight from the council that we are putting to use immediately for our course offerings in 2019. There are currently two new course offerings for the first quarter of 2019: Improving Audit Outcomes and Artisanal Ice Cream and Frozen Desserts. This council has been a valuable asset to the certificate program and is helping to mold the direction of our workshops. Please take a look at our calendar to see our full course listing.

See our calendar here.

2019 Training Opportunities

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The Cornell Dairy Foods Extension Program focuses on supporting the production of safe quality dairy products with specific expertise in microbial spoilage and food safety issues. Our program offers an extensive set of workshops that lead to certificates in fluid milk production, cheese production, membrane filtration and separation, and production of yogurt and fermented dairy products.

Many of our course offerings are available both on-campus for a mixed classroom experience allowing participants to network with others in the dairy industry, as well as on-site for a more plant-specific training experience. Both types of courses allow participants to concentrate on specific topics pertinent to the industry with case studies and exercises designed to apply knowledge. Core courses within our program are offered in a multi-modal format, with 4-6 hours of on-line lecture-based content allowing for more a more hands-on focused campus experience.

To further meet the food industry needs, multiple courses focusing on Preventive Controls for Human Food Qualified Individual will continue to be offered in 2019. This course is also available as an on-site training for your workforce. We also offer HACCP, SQF Practitioner, and SQF Quality Systems training with updates related to version 8 of the updated SQF code.

New courses being offered in 2019 include Improving Your Audit Outcomes, Food Defense, and Introduction to Artisanal Ice Cream and Frozen Desserts. Courses returning the training schedule are The Science of Yogurt-Advanced Level and Statistical Process Control.

The 2019 training calendar is available on the Dairy Extension website and includes trainings delivered in Ithaca as well as partner courses with Oregon State University and other universities and organizations. A course catalogue with detailed descriptions of our Dairy Foods Certificate Program and the associated coursework will be available in January 2019.

Current Certificate Program enrollees may verify their course progress with Program Coordinator, Louise Felker via email at lmf226@cornell.edu. Dairy Extension course credits may also be applied to in-plant Continuing Education programs.