The shelf life of dairy products produced in NYS and their sensory qualities have been dramatically improved over the last 10 years, as evidenced by data gathered by the Milk Quality Improvement Program and presented to the New York State Milk Promotion Board annually.
impact statement issue
Our audience and stakeholders are the New York State Milk Promotion Board (NYSMP), dairy farmers, dairy plants and consumers of dairy products, predominantly in New York state, but our research is also valued around the world. We monitor dairy quality in New York State and provide feedback to our participating plants and stakeholders. Our research efforts are directed at extended shelf life and quality of dairy products produced in the state. Our specific efforts address the continuous improvements of dairy products in NYS, but benefit the dairy industry worldwide. We also offer services on an as-needed basis and by request, to help solve specific microbiological problems in dairy processing plants.
impact statement response
Currently, several dairies have cleaned up microflora and can guarantee as many as 18-21 days of shelf life. Work is ongoing to extend the shelf life even more. We have finished up a comprehensive year-long study looking specifically at the Preliminary Incubation Count as a method of predicting shelf life of fluid milk products. We have also helped three dairies/processing plants pinpoint sources of microbiological problems causing their specific shelf life issues. We have also identified the microorganisms causing limited shelf life in high quality plants and are developing a test that will identify them in rapid fashion.
impact statement summary
The Milk Quality Improvement Program (MQIP) utilizes a voluntary shelf life (VSL) program to analyze the sensory, chemical, and microbiological characteristics/profiles of dairy products manufactured in NYS. This program is designed to evaluate the overall quality and shelf life of grade A dairy products and to encourage and provide support to dairy plants to maintain and improve product quality. In addition, we use our molecular microbiology capabilities to better research dairy-related bacteriological issues and solve specific problems related to contamination issues.
