NY State Information
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The following documents are applicable to dairy processors in New York State ONLY. These documents, and many others related to milk and dairy products processing are available at the New York State Agriculture and Markets Milk Control and Dairy Services website.
PART 2: REQUIREMENTS FOR THE PRODUCTION, PROCESSING, MANUFACTURING, AND DISTRIBUTION OF MILK AND MILK PRODUCTS
PART 7: PASTEURIZATION OF CHEESE AND CHEESE CURD
PART 17: REQUIREMENTS FOR THE LABELING OF, AND DEFINITIONS AND STANDARDS OF IDENTITY FOR MILK, MILK PRODUCTS AND FROZEN DESSERTS
Cheese Refrigeration Storage Guidelines For New York State
This information is intended to help dairy processors. We, in the Milk Quality Improvement Program at Cornell University do not set policy nor do we have any role in enforcing regulations in New York or any other state. The documents posted here are intended to educate the user and and are for reference purposes only. It is in your best interest to contact the local Dairy Products Specialist (DPS) if you are interested in starting a dairy products business. We highly encourage you to contact your DPS BEFORE you build anything or buy any equipment so that they can ensure it will meet all applicable requirements. If you do not know who this individual may be, send an email to firstname.lastname@example.org and we will give you the information needed to contact the DPS in your area.