From Cow to Carton - The (R)evolution of Dairy Foods Quality
From Leto Solla March 22, 2022
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Abstract:
Research on dairy product quality dates back over a century. In the years since the foundational work of early dairy microbiologists, whose ranks included W.A. Stocking, the namesake of our own Stocking Hall, our understanding of dairy product quality has evolved dramatically. Over the last twenty years, research in the Milk Quality Improvement Program has been instrumental in advancing the understanding of i) the impact of microbial populations in raw milk on pasteurized dairy product quality and, ii) the role of indicator organisms for detecting post-pasteurization contamination of dairy foods. To achieve these advances, our research has focused on i) sources of microbial contaminants at the farm and processing levels, ii) implications of microbial contaminants on processed dairy product quality, and iii) method development for detection, enumeration, and tracking of microbial contaminants in contemporary dairy products. Now, more than ever, our research indicates that a comprehensive approach to dairy product quality is needed throughout the dairy supply chain to ensure the manufacture of high-quality dairy products.
Speaker Biography:
Research on dairy product quality dates back over a century. In the years since the foundational work of early dairy microbiologists, whose ranks included W.A. Stocking, the namesake of our own Stocking Hall, our understanding of dairy product quality has evolved dramatically. Over the last twenty years, research in the Milk Quality Improvement Program has been instrumental in advancing the understanding of i) the impact of microbial populations in raw milk on pasteurized dairy product quality and, ii) the role of indicator organisms for detecting post-pasteurization contamination of dairy foods. To achieve these advances, our research has focused on i) sources of microbial contaminants at the farm and processing levels, ii) implications of microbial contaminants on processed dairy product quality, and iii) method development for detection, enumeration, and tracking of microbial contaminants in contemporary dairy products. Now, more than ever, our research indicates that a comprehensive approach to dairy product quality is needed throughout the dairy supply chain to ensure the manufacture of high-quality dairy products.
Speaker Biography:
Dr. Nicole Martin is the Associate Director of the Milk Quality Improvement Program (MQIP) in the Department of Food Science at Cornell University. Nicole grew up in the beautiful Southern Tier of New York State where she began a life-long love of dairy by working on a local dairy farm. She received her BS (’06), MS (’11) and PhD (’18) degrees in Food Science from Cornell University with minors in microbiology and animal science.
In her role, Nicole oversees the farm to consumer dairy microbiology research conducted in the MQIP and works closely with dairy industry stakeholders including producers and processors. Nicole’s research interests take a holistic approach to dairy product quality and safety, with the mindset that providing consumers with high-quality dairy products must start at the farm and be a priority throughout processing, distribution, and retail. In particular, Nicole is interested in the transmission of dairy-associated spoilage organisms from environmental niches into raw and processed dairy products, strategies to reduce or eliminate this transmission, the implications of spoilage organisms on finished products, and methods of detection.
Nicole is a member of the American Dairy Science Association (ADSA) and was awarded the ADSA Foundation Scholar Award in Dairy Foods in 2019. Nicole currently serves as the vice-chair of the ADSA Dairy Foods Division and is a section editor for the Journal of Dairy Science. She is also a member of the International Association of Food Protection (IAFP) and the New York State Association of Food Protection (NYSAFP). Nicole is a regular contributor to the Cornell Dairy Foods Extension programs, teaching at courses such as Fluid Milk Processing for Quality and Safety, The Science of Yogurt and Fermented Dairy Products and Membrane and Evaporation and Drying Technology.
Nicole is a member of the American Dairy Science Association (ADSA) and was awarded the ADSA Foundation Scholar Award in Dairy Foods in 2019. Nicole currently serves as the vice-chair of the ADSA Dairy Foods Division and is a section editor for the Journal of Dairy Science. She is also a member of the International Association of Food Protection (IAFP) and the New York State Association of Food Protection (NYSAFP). Nicole is a regular contributor to the Cornell Dairy Foods Extension programs, teaching at courses such as Fluid Milk Processing for Quality and Safety, The Science of Yogurt and Fermented Dairy Products and Membrane and Evaporation and Drying Technology.
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