09.15.11
The Dairy Research Institute, Rosemont, IL, and Cornell University have established a partnership with the Northeast Dairy Foods Research Center. The center, located at Cornell University in Ithaca, NY, will focus on fluid milk and dairy ingredient research, provide applications and technical support for improvements in milk powder quality and help establish the next generation of dairy ingredients.
“With Cornell and the Northeast Dairy Foods Research Center in the national dairy research plan, dairy producers can further leverage producer investments in sound nutrition, product and technical research in ways that benefit the entire industry,” said Skip Hardie, owner and operator of Hardie Farms in Lansing, NY. Hardie also serves on the board of Dairy Management Inc., which manages the national dairy checkoff and directs research funding priorities.
The National Dairy Foods Research Center program is a unified, coordinated national research program providing strategic alignment to maximize dairy research and development resources.
The center will also provide new learning opportunities for the industry with short course training in dairy food safety and Hazard Analysis and Critical Control Points (HACCP) and dairy processing with a particular focus on fluid milk processing, cheese making and artisan dairy production.
“With Cornell and the Northeast Dairy Foods Research Center in the national dairy research plan, dairy producers can further leverage producer investments in sound nutrition, product and technical research in ways that benefit the entire industry,” said Skip Hardie, owner and operator of Hardie Farms in Lansing, NY. Hardie also serves on the board of Dairy Management Inc., which manages the national dairy checkoff and directs research funding priorities.
The National Dairy Foods Research Center program is a unified, coordinated national research program providing strategic alignment to maximize dairy research and development resources.
The center will also provide new learning opportunities for the industry with short course training in dairy food safety and Hazard Analysis and Critical Control Points (HACCP) and dairy processing with a particular focus on fluid milk processing, cheese making and artisan dairy production.