Milk Quality Improvement Program 2019 Proposal - Martin Wiedmann* and Kathryn Boor September 25, 2018 *Contact 607 254 2838 - New ...
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Milk Quality
Improvement Program
2019 Proposal
Martin Wiedmann* and Kathryn Boor
September 25, 2018
*Contact
mw16@cornell.edu
607‐254‐2838
MQIP Objectives and Approach Vision: Improve New York state dairy product quality and safety from farm‐ to‐table to position NY as the #1 producer of high quality dairy products and to assure sufficient processing capacity for raw milk produced in NYS Approach: • Monitor and improve NYS raw milk quality • Improve quality and shelf life characteristics of commercially processed and packaged NYS milk and dairy products • Assist NYS dairy plants in identifying and correcting handling and processing problems affecting dairy product quality • Conduct research that can be rapidly translated into improved dairy product quality and safety • Provide support for dairy economic development in New York State • Assure dairy food safety in New York (collaborative with NYS AGM) • Train professionals for the New York dairy industry (e.g., dairy certificate program)
Overall Organization and Approach • Voluntary shelf life program (VSL) is the core program, which specifically supports the fluid milk industry • Supplementary projects address specific research needs • Training programs are supported through funds collected from industry participants
Voluntary Shelf Life (VSL) Program ‐ Shelf‐
Life of Fluid Milk Products
• Short shelf‐life and inconsistent quality affect ability of fluid milk
to compete with other beverages
– Consumption of poor quality fluid milk can turn away potential
customers for life
• Products with shorter shelf life may also be more likely to show
quality issue earlier in shelf life if exposed to temperature abuse
• Problems with shelf life can occur through (i) post‐processing
contamination (PPC) (Gram‐negative bacteria) and (ii) bacteria
that survive pasteurization (Gram‐positive bacteria that form
“spores”)
– Root causes for PPC are also possible causes for food safety issues
Voluntary Shelf Life (VSL) Program ‐ Methods
• Collect raw milk and processed fluid milk products
from virtually all NYS processors
• Hold milk at 43o F and test at initial day, day 7, day 10
and day 14 (day 17 and day 21 for selected plants) for:
– Microbiological quality
– Chemical quality (Freezing point, butter fat ‐ initial day only)
– Flavor analysis/Milk defect judging
• Provide feedback and support to address root causes
for shelf life and quality issues
– Plants are classified into Tier I (highest quality) to Tier III
(quality challenges)
Core Voluntary Shelf‐Life Program 2019
• Continued focus on HTST fluid milk products
• Focus areas for 2019:
– Implementation of improved tools to characterize, identify,
and remedy fluid milk spoilage issues
– Reducing sporeformer related spoilage in tier 1 plants
(translation of previously and currently funded research)
– Control of post‐pasteurization contamination, particularly in
tier 2 and 3 plants: will also reduce risk of food safety issues
• More intense personalized follow up with Tier 3 plants has already
been implemented in 2017‐18
– Support of new plants
• Total requested for core: $448,400
Barb
Sarah
Anika
Rob
Small Processors in the VSL program
• 10 of the 25 participating VSL plants qualify as small processors (processing less than 10
million lbs. of milk per year)
• A fluid milk award was created specifically for small processors; awarded at the NYS fair in
2018
• Small processors report VSL field team member visits are useful
– 90% of small processors report on‐site visits are and/or would be useful
– “On‐site visits are about the only way to [get] ideas for what to improve…when you’re
looking at something every single day, you’re seeing the same thing so you need someone
else who knows what’s going on but looking at it from a different perspective and maybe
looking at something that we’re overlooking” – Owner of Hoover’s Dairy (small processor)
• Small processors appreciate assistance with implementing long‐term changes to improve milk
quality
– 100% of small processors report assistance with implementing quality programs would be
useful
– “You have helped us create a more efficient and effective cleaning system that has helped
tremendously with our milk quality…[and have] also helped us set up a taste test chart
that has also helped tremendously in keeping track of milk flavor changes and quality” –
Lead Operator at Cowbella (small processor)
New Start‐Up Plants Need Guidance April 2017 Sept 2017 April 2018
Additional Programming
• Support development of new and expansion of existing
dairy processing capabilities
• Training programs for the NYS dairy industry, including
dairy industry workshops and certificate program
– Certificate program focus areas in (i) fluid milk; (ii) cheese; (iii)
other fermented dairy products, (iv) membrane, evaporation
& drying technology
– Goal is a well recognized certificate program (like Wisconsin
Master Cheesemakers), but across product categories
• Provide food safety expertise and training to reduce risk
to overall industry
– Particularly important to protect export markets in dairy
1011
Safe Quality Food (SQF) Gap audits & Food Safety
Consulting
• SQF and other 3rd party audits are essential for companies to
sell to certain buyers
– SQF can be challenging for many facilities
• Examples of 2017 activities: Chobani, New Berlin; Upstate
Farms; Grober Industries; Danascara Farms; Anita’s Yogurt;
Old Chatham Cheese; Ample Hills Ice Cream; Lively Run;
Trinity Valley; HP Hood; Byrne DairyDevelopment, Retention, and Expansion of Dairy Processing Capacity in New York State • Support new dairy processors and existing dairy processors that seek to expand capacities – Serve a resource for business planning and product development • Continued efforts to further develop “artisan” dairy industry in New York state (focus on food safety and quality) – Help small processors develop FSMA‐mandated food safety plans • Provide assistance with troubleshooting and root cause analysis to address product quality and food safety issues • Work with Economic Development Agencies to recruit dairy processors into NY and coordinate funding for necessary workforce training • Workforce development activities – work with BOCES, 2‐year colleges – On‐site trainings
Other Dairy Foods Training and Workforce
Development Related Activities
• Support for 2‐ Year A.A.S Degree in Food Processing at GCC
– Started Fall 2014
• 10 Month Certificate Program in Food Processing at ECC
– Implemented Fall 2014
• Support 4‐Year Western NY Tech Academy (High School Level)
– Students can choose a track in Food Processing and attend GCC program
for free upon graduation
• Annual Courses with NYS Ag & Markets and FDA
• Support for Annual Dairy‐Related Conferences
• Specialized Training
– e.g., for Milk Market Administrator Auditors
• Yearly course catalog
• Bi‐monthly e‐mail newsletter to better widely communicate project findings
and Cornell capabilitiesFluid Milk State Fair Awards • Based on VSL data; highlights quality of NYS fluid milk • Provides motivation for processors to continue to improve quality • 2017 award winners: • 1st ‐ Stewarts Processing • 2nd ‐ Battenkill Valley Creamery • 3rd ‐ Upstate Rochester • 4th ‐ Hillcrest Dairy
Long term impacts of the VSL program
• Only long‐term bench marking program for HTST fluid milk in the
US
• Provides NY fluid milk manufacturers with data and
motivation to constantly improve fluid milk quality
• Allows for early discovery of new challenges and opportunities in
fluid milk industry
• Discovery of the role in sporeformers in fluid milk spoilage
• Strong partnership with New York State Ag & Mkts to assure dairy
food safety
• Provide safe harbor where processors can get confidential
help with food safety issues
• Food safety record is essential to assure consumer confidence
and maintain and grow export marketsSchool milk quality (2013‐17)
8
Total Bacteria Count (log cfu/mL)
7 *
6
Sensory Score
5
4
3
2
1
0
Day 14 Total Bacteria Count Day 14 Sensory Score
(log CFU/mL)
Core Single Serve
*Indicates significant difference pSupplemental Projects
• Supplemental Projects represent additional projects proposed
by MQIP
– Projects typically take advantage of MQIP and VSL “infrastructure” and
staff
– Often based on findings from VSL program and designed to improve
the VSL program and the fluid milk sector
• Often projects that involve graduate students, hence
projects address both current dairy challenges and will train
future employees and professionals for the dairy industrySupplemental Projects • Supp. Project 1: Control of Clostridium tyrobutyricum a remerging concern in hard cheese production (Year 2) • Supp. Project 2: Development and deployment of a rapid response team that responds to on‐farm milk quality issues that affect processing or finished product quality (Continuation) • Supp. Project 3: Identifying risk factors for post‐processing contamination in school milk across NY State • Supp. Project 4: Consumer preferences and sensory lexicon development for vat pasteurized and cream line milk products • Supp. Project 5: Gauging producer attitudes and beliefs regarding the legal sale of raw milk
Background and justification
• Clostridium tyrobutyricum is a sporeforming bacterium that
can survive pasteurization and other heat treatments.
• Economic concern for the dairy industry because it causes
structural and sensory defects in cheeses
• Control in cheese is expensive and/or involves compounds
that need to be labelled (“egg white lysozoyme)”
• Cheese makers increasingly test raw milk and may only
select raw milk suppliers with low C. tyrobutyricum countsObjectives • Objective 1: Characterize C. tyrobutyricum previously isolated from raw milk in New York State as well as comparison isolates from cheeses to identify subtypes that differ in their ability to cause cheese defects • Objective 2: Develop an initial Monte Carlo simulation model that can be used to predict the likelihood of cheese defects as well as the benefits of different intervention strategies at the farm and processing facility level. • Objective 3: Analyze previous C. tyrobutyricum data from a cross section of farms to identify risk factors in order to implement an intervention study to test strategies to reduce raw milk C. tyrobutyricum counts • Requested support for 2019: $103,840 – This is proposed to be a 2‐year project
Methods – Objective 1: Characterize C. tyrobutyricum isolated from
raw milk in NYS as well as comparison isolates from cheeses to
identify subtypes that differ in their ability to cause cheese defects
• Characterization involves initial DNA fingerprinting pf cheese and
raw milk isolates through sequencing of 1 or 2 genes
– Approx. 500 isolates from raw milk have already been characterized
• Whole genome sequencing of a select subset of isolates will be
conducted in Year 2
– Will provide more detailed information, including information on possible
virulence characteristics
• Characterization of the ability of different subtypes to cause
cheese defects
– This will involve inoculation into cheeses, using small scale modelsCharacterization of previously isolated
Clostridium
Clostridium botulinum/sporogenes
• 740 isolates from BAB Clostridium ghonii/bifermentans
tests performed in Clostridium sp.
previous studies;
Clostridium sartagoforme
approx. 500 isolates
Clostridium diolis/beijerinckii
sequenced to date
Clostridium perfringens
• ~85% of isolates are
Clostridium butyricum
Clostridium; remaining
Clostridium subterminale/sulfidigenes
isolates are primarily
Clostridium paraputrificum
facultatively anaerobic
sporeformers (e.g., Clostridium saccharolyticum
Bacillus licheniformis) Clostridium mangenotii
Clostridium lundense
• Clostridium
botulinum/sporogenes Clostridium argentinense
accounts for >60% of Clostridium aciditolerans
the Clostridium
0 10 20 30 40 50 60 70
isolates
Percent Total Clostridium IsolatesThe age of molecular diagnostics and a
cautionary taleMethods – Obj. 2: Develop a Monte Carlo simulation model that can
be used to predict the likelihood of cheese defects and the benefits of
different intervention strategies at the farm and processing facility
level
• Monte Carlo (MC) simulation model will be developed using as
inputs distributions describing (i) C. tyrobutyricum levels in raw
milk (ii) subtypes found in raw milk, and (iii) likelihood of different
spore levels and subtypes to cause cheese defects
– Output will be % of cheese blocks or wheels that will experience defects
(late blowing)
• Models will be used to predict the effect of different farm levels
interventions (e.g., spore premiums) and processing level
interventions (e.g., bactofugation)
• Model will be made available to cheese makers, at NYS Cheese
Manufacturers' meetingMethods – Obj 3: Analyze previous C. tyrobutyricum data from a
cross section of farms to identify risk factors in order to implement an
intervention study to test strategies to reduce raw milk C.
tyrobutyricum counts
• Subtype data will be combined with C. tyrobutyricum count data for
raw milk as well as potential on‐farm sources for ~20 farms in New
York and data will be analyzed to identify risk factors for high C.
tyrobutyricum levels in raw milk.
– for example, specific milking hygiene practices will be linked to increased risk
of high C. tyrobutyricum levels in raw milk.
• Based on these analyses, we will identify at least 3 farms that (i)
have high raw milk C. tyrobutyricum levels and (ii) have key risk
factors that were found to be associated with high raw milk C.
tyrobutyricum levels
– Intervention studies will be conducted on 3 farms willing to participateExpected Key Outcomes
• Improved data on impact of different Clostridium tyrobutyricum
subtypes on cheese defects
• Tools that can be used to predict impact of different control
strategies on cheese quality
– Will develop capability to develop further models on impact of raw
milk quality parameter on cheese quality and yield
• Data on risk factors for C. tyrobutyricum presence and
contamination levels in raw milk, which will be used to assess
different interventions
– Improved information for producers that may want or need to reduce
C. tyrobutyricum levels in raw milk (includes powder)
• Molecular tools that will facilitate differentiation of Clostridium
isolates that cause spoilage from those that have the potential to
cause foodborne illnessSupplemental Projects • Supp. Project 1: Control of Clostridium tyrobutyricum a remerging concern in hard cheese production (Year 2) • Supp. Project 2: Development and deployment of a rapid response team that responds to on‐farm milk quality issues that affect processing or finished product quality (Continuation) • Supp. Project 3: Identifying risk factors for post‐processing contamination in school milk across NY State • Supp. Project 4: Consumer preferences and sensory lexicon development for vat pasteurized and cream line milk products • Supp. Project 5: Gauging producer attitudes and beliefs regarding the legal sale of raw milk
Background and justification • With increasingly sophisticated and demanding consumers as well as increased pressure to produce extended shelf life dairy products and to improve processing efficiencies, processors increasingly identify raw milk quality and other on‐farm issues as potential root causes of problems – Spore concerns, flavor issues, etc. • Need for rapidly mobilizable team to address these issues both at the processing facility and at the farm – Will assure correct root cause analyses – Will facilitate rapid translation of research – Will inform future research and training
Deployment of the On‐farm Rapid Response
Team in 2017/18
• The MQIP Rapid Response Team has been deployed on these
occasions to date:
– Fluid milk processor with persistent sweet curdling defect
typically associated with psychrotolerant sporeforming
bacteria
– Cheese processor suspecting late blowing defect caused by
anaerobic BAB sporeformers
– Producer coop responding to processor concerns of spore
levels in raw product
– ESL fluid milk processors with putative spore issues
• After preliminary discovery phase, all three incidents were
determined to be non‐farm related quality issuesObjectives • Objective 1: Communicate and advertise availability of rapid response team to New York state dairy farmers • Objective 2: Continue development and refinement of standard operating procedures and formalized plans for the rapid response team • Objective 3. Deploy team to respond to appropriate milk quality issues • Requested support for 2019: $33,040
Methods – Objective 1: Communicate and advertise availability of
rapid response team to New York state dairy farmers
• Publicize the availability of this team through mailing lists (e.g.,
PRODAIRY), www pages, appropriate print publications, and in–
person presentations at appropriate meetings in NYS
– Services will also be advertised to all dairy processors so that they will
inform and bring in the MQIP rapid response team when raw milk quality
issues arise
• Continued communications on the availability of this team are
essential to assure that affected farms and processors will use this
resource expediently when an issue arises, so that issues can be
addressed quickly in order to minimize the impact of on‐farm milk
quality and safety issuesMethods – Obj. 2: Continue development and refinement of standard
operating procedures and formalized plans for the rapid response
team
• Develop and refine materials that this team will use to
– Document and describe the issue to identified
– Collect information at the farm or farms in question
– Identify additional tests and diagnostic procedures to be run
– Identify and implement solutions at the farm levelMethods – Obj. 2: Deploy team to respond to appropriate
milk quality issues
• Original goal of 4‐5 team deployments will likely be met during the
first year of this project
• Anticipate that we will address another 4‐5 milk quality issues in
the second year of this project.
– If we receive fewer requests, we will enhance our efforts to identify
individual farms through direct outreach, focusing on issues that we
know are not uncommon (for example, presence of high levels of
certain sporeforming bacteria).Expected Key Outcomes • Better awareness of Cornell troubleshooting capabilities available to producers and processors – More rapid transfer of Cornell knowledge and technologies • Capability to rapidly deploy teams to address different issues • More rapid resolution of quality issues before they affect producers
Supplemental Projects • Supp. Project 1: Control of Clostridium tyrobutyricum a remerging concern in hard cheese production (Year 2) • Supp. Project 2: Development and deployment of a rapid response team that responds to on‐farm milk quality issues that affect processing or finished product quality (Continuation) • Supp. Project 3: Identifying risk factors for post‐processing contamination in school milk across NY State • Supp. Project 4: Consumer preferences and sensory lexicon development for vat pasteurized and cream line milk products • Supp. Project 5: Gauging producer attitudes and beliefs regarding the legal sale of raw milk
Background and justification
• A number of factors have contributed to the decline in fluid
milk consumption in the US since the 1950’s
• The quality of school milk is one factor that may have long‐
lasting effects on consumption of fluid milk
• A study in 1974 concluded that the quality of fluid milk served to
school children impacted their consumption patters – this may
affect long term consumer attitudes
• Providing school children with the highest quality fluid milk
needs to be a high priority for the dairy industryBackground and justification
• Data collected during routine
Voluntary Shelf‐life fluid milk
sampling across New York
State indicate that there are
significantly higher bacterial
counts 14 days after
processing in single serve (or
school) containers versus
core (half‐gallon) containers
• Trends toward lower
sensory scores in school
milk were also foundObjectives • Objective 1: Identify key quality parameters in fluid milk packaged in single serve containers (i.e., school milk) and update an existing predictive model using relevant parameters (e.g., temperature, storage time, etc) to allow for rational design of strategies to improve school milk quality • Objective 2: Conduct in‐plant observations, questionnaires and targeted microbiological testing • Objective 3: Implement intervention strategies based on outcomes of Objectives 1 and 2 to reduce incidence of PPC in school milk – Requested support for 2019: $147,500 – This is proposed to be a 2‐year project
Methods – Obj 1. Identify key quality parameters in fluid milk packaged in single
serve containers (i.e., school milk) and update an existing predictive model using
relevant parameters (e.g., temperature, storage time, etc) to allow for rational
design of strategies to improve school milk quality
• Conduct a “plant through school” survey of time/temperature
conditions encountered during distribution of school milk using
data loggers in individual cartons of school milk
– Data will be collected from 2‐3 processors along with 2‐3 of their school
customers
• Samples of corresponding school milk will be collected at the
processing facility as well as after distribution and analyzed for
sensory and microbiological quality over shelf‐life
• Data will be used to expand and refine an existing Monte Carlo
simulations to predict the shelf‐life of school milkSimulation Overview
1. Select raw bulk tank
3. Apply growth parameters
spore concentration
appropriate for subtype
2. Selected sporeformer
subtype; assumption: one
AT per half-gallon 4. Calculate bacterial counts at different
days Iteration initial rpoBAT final bact.
count/ml count/ml
15 61 3 3 15
15 179 3 3 15Farm‐level
Monte Carlo Simulation Inputs
Results – base model
Distribution of counts per half-gallon on Day 21 Distribution of counts per half-gallon on Day 24
25% of half-gallons less 5.1% of half-gallons less
than 20,000 CFU/mL than 20,000 CFU/mL
logCFU/mL logCFU/mL
Based on
storage at 6∘CWhat‐if Scenario Outcomes
Methods – Obj. 2: Conduct in‐plant observations, questionnaires and
targeted microbiological testing
• All processing facilities participating in VSL that currently manufacture
school milk will be enrolled in this study (n=8)
• Plants will be visited twice and on each occasion a questionnaire will be
administered to plant management and operators by MQIP personnel;
questionnaire will cover various practices including:
– Cleaning and sanitation procedures
– Preventative maintenance schedule
– Types and age of equipment
• Additionally, in‐plant observations will be made during visits to capture
factors that may impact post‐pasteurization contamination (e.g., water
use)
• School milk samples will be collected during each in‐plant visit and tested
for microbiological and sensory quality over shelf‐lifeMethods – Obj. 3: Implement intervention strategies based on
outcomes of Obj. 1 and 2 to reduce incidence of PPC in school milk
• Intervention strategies will be designed based on data collected and analyzed in
Obj. 1 and 2 and implemented at all or a subset of the processing facilities at
three separate times
• Samples of school milk will be collected for 3 consecutive days prior to
implementation of the designated intervention as well as for 3 consecutive days
after the intervention is begun
• Additional targeted samples may be taken depending on the applied
intervention
• Milk samples will be tested for microbiological and sensory quality over a 21d
period post‐processing
• Monte Carlo simulations will be revised based on data collected in this
objectiveExpected Key Outcomes • A quantitative understanding of the conditions school milk is exposed to during distribution – allowing for more accurate predictions of product shelf‐life • Identification of factors that are associated with reduced microbial and sensorial quality of school milk • Development of data driven intervention strategies for processing facilities to reduce post‐pasteurization contamination and thereby improving the quality of fluid milk served to school children • Allow for the design of future in‐plant training opportunities
Supplemental Projects • Supp. Project 1: Control of Clostridium tyrobutyricum a remerging concern in hard cheese production (Year 2) • Supp. Project 2: Development and deployment of a rapid response team that responds to on‐farm milk quality issues that affect processing or finished product quality (Continuation) • Supp. Project 3: Identifying risk factors for post‐processing contamination in school milk across NY State • Supp. Project 4: Consumer preferences and sensory lexicon development for vat pasteurized and cream line milk products • Supp. Project 5: Gauging producer attitudes and beliefs regarding the legal sale of raw milk
Background and justification • While overall fluid milk sales have been steadily declining for decades, some segments are growing • Sales of whole milk have increased by 3% since 2015 • Consumers are interested in consuming healthier fats in their diets, including dairy fats • An increasing number of processors are manufacturing creamline fluid milk which may be desirable to consumers who want a whole fat product • Creamline milk has a different flavor profile than homogenized milk and little is know about consumer perceptions of this product
Average Flavor Score at Day 14
35 Creamline: 6.0
Homogenzied: 7.4
30
25
20
15
10
5
0
*Other Acid Bitter Coagulated Cooked Fruity Lacks Light Lipid Milk No Not clearly Rancid Unclean
Fermented Freshness Oxidized Oxidized Carton Criticism defined
Creamline Samples Homogenized SamplesObjectives • Objective 1. Survey creamline milk consumers in NYS to determine desirable product characteristics and drivers of purchasing • Objective 2: Develop and validate sensory lexicon for creamline milk that will be incorporated into existing VSL defect judging framework. • Requested support for 2019: $80,000 – This is proposed to be a 1‐year project
Methods – Objective 1: Survey creamline milk consumers in
NYS to determine desirable product characteristics and
drivers of purchasing
• Conduct a large scale survey (n=200) of current creamline
consumers in order to determine key product characteristics
including;
– purchasing and consumption patterns
– drivers of purchasing
– consumer sensory perceptions of creamline milk
• This data will provide key insights into why some consumers prefer
creamline milkMethods – Objective 2: Develop and validate sensory lexicon
for creamline milk that will be incorporated into existing VSL
defect judging framework
• Focus groups consisting of current creamline milk consumers and
current VSL sensory defect panelists will evaluate a series of
creamline products and be asked to describe the product in order
to develop a sensory lexicon of creamline milk attributes
• Validation of consumer perceptions and acceptability of creamline
milk using a central location test whereby current creamline milk
consumers will evaluate samples and answer a series of questions
based on the preceding focus groups
• Implement creamline lexicon in routine VSL sensory defect judgingExpected Key Outcomes • Provide feedback to creamline fluid milk processors on desirable product attributes and consumer attitudes • Improve ability of our routine VSL program to evaluate the quality of creamline milk • Allow for the future creation of creamline milk sensory panels which may lead to development of additional creamline products and provide further growth to this fluid milk category
Supplemental Projects • Supp. Project 1: Control of Clostridium tyrobutyricum a remerging concern in hard cheese production (Year 2) • Supp. Project 2: Development and deployment of a rapid response team that responds to on‐farm milk quality issues that affect processing or finished product quality (Continuation) • Supp. Project 3: Identifying risk factors for post‐processing contamination in school milk across NY State • Supp. Project 4: Consumer preferences and sensory lexicon development for vat pasteurized and cream line milk products • Supp. Project 5: Gauging producer attitudes and beliefs regarding the legal sale of raw milk
Background and justification • Consumption of unpasteurized (raw) milk is a proven health risk to consumers but also represents a significant business risk for producers • Negative publicity from foodborne outbreaks linked to raw milk consumption not only impacts the producer involved, but has the potential to damage the dairy industry as a whole and reducing overall consumer confidence • Understanding of producer beliefs and attitudes toward the sale of raw milk is essential in developing strategies to reduce the sale of raw milk in NYS
Objectives • Objective 1. Development and administration of a cross‐sectional survey of NYS producers • Objective 2: Identify risk factors and motivators for producer raw milk sales and development of potential intervention strategies for a safer NY dairy industry – Requested support for 2019: $40,120 – This is proposed to be a 1‐year project
Methods – Objective 1. Development and administration of
a cross‐sectional survey of NYS producers
• A survey will developed, with input from key industry
stakeholders, to collect demographic and farm level information
from producers who sell raw milk (with and without a permit) and
those that do not
• Survey development will include:
– Basic farm level demographics
– Family and personal demographics
– Producer position on raw milk sales
• The survey will be distributed in collaboration with ProDairy and
Quality Milk Production Services with the goal of reaching 500
producersMethods – Objective 2: Identify risk factors and motivators
for producer raw milk sales and development of potential
intervention strategies for a safer NY dairy industry
• Data from Objective 1 will be used to develop a second survey
that will be targeted toward determining drivers that lead
producers to sell raw milk, including:
– Awareness of risks associated with the sale of raw milk
– Attitudes toward the regulation of raw milk
• Producers will be recruited using a similar approach used in
Objective 1, and data from each farm selling raw milk will be
matched with one or more “case” farms who are not selling raw
milk
– Demographic information identified as important in Objective 1 will be used
to match farmsExpected Key Outcomes • Identification of key farm and producer demographics that are associated with producers who sell raw milk • Understand factors that drive producers to sell raw milk • Identify potential intervention strategies that could be used to reduce raw milk sales
Overall program importance – concluding
thoughts
• MQIP and associated programs represent a key resource that
support NYS dairy industry
• VSL and other efforts assure presence in processing plants,
which helps proactively address food quality and safety
issues
• MQIP supported training efforts are key to assuring strong
NYS dairy processing capacity
– Turn‐over and expansion in plant personnel lead to particular industry
needsEstimates of key 2017‐18 CALS contributions to
Dairy Promotion Board funded work at Cornell
(October 1, 2017 to December 31, 2018 ‐ 15 Months Funding)
Description
Faculty Salary – 10% Effort (Abbaspourrad, Alcaine, Barbano, $94,825
Moraru, Wiedmann, Rizvi)
Fringe Benefits on faculty salaries (65.77%) $62,366
Fringe benefits staff (65.77%) $552,057
Partial graduate student support (3/9 semesters; 5 graduate $184,845
students) – Tuition Paid and Department support
Total from Cornell $894,093
CALS makes additional significant contributions; for example CALS pays between $10,000
and $13,000 per person per Year to the Cornell “center” to cover central costs.You can also read
