Consumers demand dairy products that are safe and of high quality. Milk and other dairy products are tested from the farm through processing to ensure that quality and safety are maintained. Much of this testing is required by the regulatory agency. Consistency, uniformity and understanding in the testing program are essential.
In association with NY State Agriculture and Markets Laboratory Evaluation Officers, annual training programs are offered to laboratory personnel that provide updates of regulations and observed deficiencies, review of standard procedures and overviews of the background science that is needed to fully understand the testing program. Generally there are two programs offered; a spring regional workshop held at 5 locations throughout NY State and a summer hands-on program held at Cornell University.
There is greater uniformity in the dairy testing program that ultimately results in higher quality safer dairy products. Laboratory personnel are given the opportunity to improve their skills and knowledge, thus ensuring more accurate and meaningful results.