Our goal is to provide consumers with factual, scientifically supported information about the composition, nutritional content, health issues, and microbial issues associated with milk. It is our hope that this information will be used by consumers to make informed choices about the consumption of pasteurized and raw milk products. For more information on dairy science, milk microbiology, and other subject matter related to milk, click here.

If you are specifically looking for information contained in the Food and Drug Administration's Pasteurized Milk Ordinance - 2007 Edition, we have posted a copy of it here.

Finally, if you are already a dairy processor in New York State, or someone who would like to process dairy products in New York State, click here for more information.

The Milk Quality Improvement Program

Department of Food Science

Cornell University

For more information please contact:

rdr10@cornell.edu

Milk Quality Improvement Program

Updated 4/2/08