Cornell University’s Milk Quality Improvement Program
As the demand for high-quality dairy products continues to grow, a dedicated team at Cornell University is working to enhance the quality and safety of dairy products through the Milk Quality Improvement Program (MQIP). Led by Nicole Martin, Associate Director and Assistant Research Professor in Dairy Foods Microbiology, the program focuses on supporting the New York State dairy industry to ensure that consumers enjoy nutritious, delicious, and safe dairy products.
Established in the early 1970s, the MQIP has continually evolved, beginning with research aimed at understanding how milk quality affects consumption patterns, especially among children. This foundational work revealed that when milk does not taste good, children are less likely to drink it, highlighting the critical link between taste and consumption. This insight paved the way for ongoing innovations in dairy quality.
The MQIP operates through two main avenues: applied research and extension outreach. The applied research aspect focuses on identifying real-world challenges faced by the dairy industry and developing research-based solutions. For instance, when the cottage cheese industry faced a significant decline in the late 1980s and early 1990s, Cornell's innovative processing technologies came to the rescue. By extending the shelf life of cottage cheese, processors could distribute their products more widely and improve quality, making New York one of the largest cottage cheese manufacturers in the United States. This success story exemplifies how applied research can lead to tangible improvements in product quality and market viability.
Equally important is the outreach component, which connects directly with dairy processors across New York State, responsible for about 95% of the state's dairy production. Through workshops, training programs, and consulting, the MQIP ensures that dairy manufacturers are well-equipped to meet consumer demands for high-quality dairy. This collaborative effort not only enhances product quality but also fosters a sense of community among processors, allowing them to share insights and best practices that benefit the entire industry.
The impact of the MQIP extends beyond just the quantity of milk sold; it is also reflected in the quality and safety of the products reaching consumers' tables. As Nicole Martin emphasizes, the dedication of farmers and processors is crucial in providing nutritious and high-quality dairy products. Their commitment is evident in the rigorous practices upheld throughout the production process, ensuring that consumers can trust the dairy products they enjoy.
The efforts of the Milk Quality Improvement Program at Cornell University illustrate the significant impact that dedicated research and community engagement can have on the dairy industry. By continually striving to improve dairy quality and safety, the MQIP not only enhances consumer experiences but also strengthens the New York State dairy industry as a whole. As consumers, we can take pride in knowing that a dedicated team is working behind the scenes to bring us the best that New York dairy has to offer, ensuring that each glass of milk and every spoonful of cottage cheese is of the highest quality.
Watch our spotlight video on the MQIP here: https://www.youtube.com/watch?v=FFcej-ywFHg