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Dairy Food Processing

Dairy Food ProcessingNew York State is #1 in the production of yogurt, sour cream and cottage cheese and is also #4 in total cheese production. There has been tremendous growth in the numbers of companies coming to New York State to manufacture dairy products as a result of the high quality milk supply, proximity to markets and state-level and extension support that is given to the dairy manufacturing industry.

Dairy Food Manufacturing also employs well over 8,000 people in New York State. Additionally, for every job created by dairy food manufacturers, an additional 5.6 jobs are created indirectly (i.e. through vendors, contractors, et cetra). With the growth and projected growth in dairy foods manufacturing, developing a workforce is essential to sustainability. The Dairy Foods Processing Specialists works with dairy plants, regulatory agencies, workforce development agencies and suppliers to educate a future workforce for the dairy foods manufacturing industry.

The Dairy Foods Processing Specialists also work with start-up companies. Harvest New York connects companies with technical and business resources and helps companies understand key considerations before entering the dairy business. These include providing insight into regulatory requirements, plant operations, understanding market dynamics, and emerging market trends.






Relevant Events

Fluid Milk Processing for Quality and Safety (Online Course)

July 1 - December 31, 2018

Dairy Science and Sanitation Workshop (VT)

September 25 - September 26, 2018
8:00 AM - 5:00 PM
Colchester, VT

The Science of Cheese Making (Basic Level) and Vat Pasteurization Workshop

October 23 - October 24, 2018

Ithaca, NY

2018 Cornell Agribusiness Strategic Marketing Confernece

November 7 - November 8, 2018

Lake Placid, NY

Most Recent Dairy Food Processing Content

Working with Cornell's Dairy Foods Extension Team

Anika Zuber, Regional Dairy Processing & Marketing Specialist

Last Modified: March 7, 2018
Working with Cornell's Dairy Foods Extension Team

Harvest New York Dairy Processing Specialists work directly with Cornell's campus-based Dairy Foods Extension team. Harvest New York Specialists extend the knowledge and resources from the Dairy Foods Extension team to their respective Northern and Western New York regions. This collaboration fosters direct communication with industry stakeholders and keeps Cornell's dairy research team aware of current and relevant industry needs.

Top 3 Considerations for Starting a Value-Added Dairy Business

Anika Zuber, Regional Dairy Processing & Marketing Specialist

Last Modified: February 28, 2018
Top 3 Considerations for Starting a Value-Added Dairy Business

One of the first questions often asked when an individual is considering adding value to their milk is, "How much capital investment it is going to take to start a project like this?" While this is a critical question when starting a business, many people do not consider the other hidden costs associated with actually operating a value-added dairy business. Food safety is a topic that new processors don't typically think about in the beginning. Here are our top 3 things to consider when looking into value-added dairy processing.

New York Dairy Industry Infographic

Anika Zuber, Regional Dairy Processing & Marketing Specialist

Last Modified: February 1, 2018
New York Dairy Industry Infographic

New York's dairy industry is impressive! This infographic shows shares info on New York's national production rankings, dairy processing plants, economic impact of the industry in the state, and much more!


More Dairy Food Processing Content



calendar of events

Upcoming Events

Fluid Milk Processing for Quality and Safety (Online Course)

July 1 - December 31, 2018

This online workshop (with rolling registration) is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks. While the course design assumes participants have some prior knowledge of dairy microbiology & processing (e.g., Dairy Science & Sanitation Course), critical concepts will be reviewed and expanded on for those who do not. This course can be taken as a stand-along program, but it also fulfills the core training requirement of a Cornell Dairy Foods Certificate for Fluid Milk Processing for Quality and Safety after all required prerequisite courses have been taken (e.g., Dairy Science & Sanitation, HACCP, HTST).
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Dairy Science and Sanitation Workshop (VT)

September 25 - September 26, 2018
8:00 AM - 5:00 PM
Colchester, VT

The Dairy Science and Sanitation Workshop is tailored to dairy processing personnel and is designed to help participants understand the basic principles of dairy science and safety, as well as emphasize dairy processing establishment needs related to dairy sanitation to ensure that proper programs are conducted in their establishments. 
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Writing Your Business & Marketing Plan

October 18, 2018
6:00 PM - 8:30 PM
Watertown, NY

This session is designed for those who are looking to take their business to the next level. It will include discussion and coverage of the components and considerations for a strong business plan in addition to an in depth look at the marketing plan. This course will also provide you with a template to complete the respective plans.
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Announcements

Growing for Wholesale Guidelines Available

Grading and packing guidelines are now available for 17 commonly grown specialty crops in NYS: acorn squash, broccoli crowns, Brussels sprouts, corn, green peppers, cucumbers, green cabbage, red cabbage, savory cabbage, cauliflower, eggplant, green beans, jalapenos, poblanos, Hungarian hot peppers, summer squash, and zucchini.

Acceptable quality standards and common defects that should be sorted out on the grading line are depicted in these resources, both visually and in outline form. Find all of the grading sheets here.

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