Cornell Dairy Foods Extension Newsletter

Volume 6, Issue 3 May 2018

Introduction to Statistical Process Control (SPC) Workshop coming in June

The Introduction to Statistical Process Control (SPC) Workshop is designed as introductory course to discuss statistical methods and where they may be employed in a processing operation. The SQF Quality Code requires certified companies to be competent in SPC to reduce process variation and drive root cause analysis.

Under the SQF Quality Code, a quality management system must include SPC methods which shall be employed to improve process efficiency and product quality. The code also requires that SPC training is provided to line operators, quality inspectors, and supervisory staff.

The course consists of lecture sessions that will cover basic data handling and analysis, sampling methods and date collection, interpreting averages, distribution and variation, control charts, and process capability.

The course is ideally suited for:

Production
QA/QC
Supervisors

Learn more about Statistical Process Control here.

Science of Yogurt & Fermented Dairy Products - Basic Level

Want to know the "why" behind all the steps of your cultured product process? If so, this is your course! Learn about how cultures work, fruit addition considerations, sensory evaluation components, and how to make a high quality cultured dairy product. Hands-on exercises are also incorporated into the program. This workshop is designed for yogurt and ferme nted dairy product manufacturers and is a required part of the Dairy Extension Basic Yogurt and Fermented Dairy Products Certificate Program. The course may also be taken as a stand-alone Science of Yogurt and Fermented Dairy products training.

The course begins with an on-line lecture component and is followed by hands-on sessions on-campus. The workshop will provide attendees with information in key areas related to milk quality and its impact on finished dairy products, product evaluation and defects, ingredients in cultured dairy products, and product processing and formulation.

Dairy Product Sensory Evaluation Team competes in Milwaukee WI

Congratulations to the Dairy Product Sensory Evaluation team on their success at the National Collegiate Dairy Products Evaluation Competition in Milwaukee WI.

The Cornell DPSE team was represented b y:

1. Ciara Cox - Undergraduate student

2. Marlie Lukach - Undergraduate student

3. Kelly Carbone - Undergraduate student

4. Ana

Ortiz Quezada - Graduate student

5. Melanie Franks - Graduate student

Sofia Lara - Assistant Coach

Carmela Beliciu - Coach

1. Melanie Franks -1st place in the Butter category for Graduate Students

2. Melanie Franks - 2nd place in the Ice Cream category for Graduate Students

3. Ana Ortiz Quezada - 4th place in the Milk and Yogurt Category for Graduate Students

4. Marlie Lukach - 6th place in the Cheddar Cheese category Overall Cornell DPSE Team's standing for all Dairy Products was 7th place (out of 15 participating teams).

The Milk Quality Improvement Program Laboratory has a new YouTube channel

The Milk Quality Improvement Program Laboratory is now on YouTube! We will use this platform to host short, informative modules we are developing on food safety, raw milk quality, process quality, and milk quality test result interpretation.
Our channel has videos of milk with interesting quality defects and time-lapse videos of bacteria growing on petri dishes! Sharing these resources on YouTube aligns with our laboratory's mission of providing support for New York State dairy producers and processors to help them in their efforts to increase the quality of raw and processed milk and milk products. To learn more about our research and the services we offer, visit our website or send us an e-mail at nhw6@cornell.edu.

You can view the MQIP YouTube Channel here.

Recent review of the effects of post-pasteurization contamination on fluid milk quality

(This review was previously published in Journal of Dairy Science, Volume 101, Issue 1, January 2018, Pages 861-870 by Nicole H. Martin, Kathryn J.Boor, Martin Wiedmann)

Post-processing contamination (PPC), or the re-introduction of bacteria into fluid milk after pasteurization, accounts for approximately 50% of fluid milk spoilage. A review of PPC in fluid milk by Nicole Martin, Kathryn Boor and Martin Wiedmann, all of the Milk Quality Improvement Program in the Department of Food Science at Cornell University was recently published in the Journal of Dairy Science. This review outlines; (i) the impact that this type of contamination of has on fluid milk quality; (ii) what the common routes of contamination are; (iii) what the primary organisms responsible for PPC are, and; (iv) how processors can quickly and accurately identify products with PPC. The full review can be found at ( http://dx.doi.org/10.3168/jds.2017-13339).

Faces of Dairy Foods Extension:

Marie Lawton

Marie Lawton is a Ph.D. student studying Food Microbiology in the Alcaine Research Group at Cornell University. She graduated from the University of Massachusetts Amherst with a B.S. in Food Science in 2016. At Cornell, her research focuses on utilizing biopreservation methods to reduce food waste. She is currently working on producing a vinegar beverage from acid whey using yeast. A product like this could become popular on the market as a health tonic and would be made entirely from a waste stream. She is also looking at several lactic acid bacteria with antilisterial activity as an application to fresh cheese to protect against Listeria monocytogenes.

Article continues here.