This program delivers new knowledge to help dairy farmers and dairy food manufacturers improve the production and processing, and enhance consumption of dairy foods. It also will enhance the general health and well-being of consumers.

Who cares? Dairy farmers and processors.
Why? We want to maintain and improve the economic viability of the dairy industry and provide research results to increase the knowledge base in dairy chemistry and processing.
Problem? Fundamental knowledge about dairy chemistry, dairy products, and dairy product manufacturing processes is lacking. Processors need information to satisfy consumer needs and enhance the consumption of dairy foods.
What prompted you to begin this work? Dairy farmers and processors provided input that this research was needed.
Why is your project needed? To enable processors to produce dairy foods that function well in modern marketing and distribution channels and meet the nutrition, safety, food quality expectations, and needs of consumers.
How important is the issue? The issue is important for the nutrition and health of the population in providing adequate calcium, vitamin, and protein intake. Calcium deficiency is one of the key nutritional issues in the United States and in many other countries.

I have embarked on a multifaceted research and extension program to create new knowledge in dairy chemistry, safety, and processing. Farm management factors (such as mastitis control, milk frequency, use of rBST, etc.), dairy product manufacturing practices (such as factors influencing functionality of cheeses, factors influencing shelf-life of dairy foods, processing factors that improve safety and reduce risk, etc.), dairy product analysis method to ensure accurate payment of dairy farmers and control of the nutrient content of dairy foods are areas were significant accomplishments have been achieved. The research results have been communicated in publications of refereed journals, extension workshops, and at scientific conferences.

This knowledge is used directly by dairy farmers, dairy food manufacturers, food manufacturers, and dairy foods researchers both in the public and private sector. One measure of the success of this research is the frequency with which research results are cited. The ISI Web of Knowledge is one metric of the utilization of research publications based on the frequency of citation by other researchers (http://hcr3.isiknowledge.com/browse_author.pl?link1=Browse&link2=Results&value=Cornell+University&submit=INSTITUTION&page=0).
At Cornell University, during th epast 20 years, there have been 51 highly-cited researchers across all disciplines. The inclusion of the dairy food chemistry and product processing program of D.M. Barbano as one of the top 277 cited Agricultural Science researchers in the world is a clear indication that other researchers are frequently using the research knowledge produced in this research program in their peer-reviewed publications.

Improved dairy product manufacturng process and dairy products

• Northeast Dairy Foods Research Center
• Dairy Managment Inc.
• Kraft, Inc.
• Crowley Foods
• Great Lakes Cheese
• Dominon Nutrition
• H.P. Hood
• Praxair
• Select Dairies

• Joe Hoctchkiss (Cornell)
• Dale Bauman (Cornell)
• MaryAnne Drake (North Carolina State)
• Jeff Broadbent (Utah State)
• Giuseppe Licitra (CoRFiLaC)
• Clemet Ip (Roswell Park Cancer Research Institute)
• Kathryn Boor (Cornell)
• Richard Fleming (USDA)
• Paul Kindstedt (University of Vermont)
• Andrew Novakovic (Cornell)