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$3 billion in recent private investments in dairy manufacturing have supercharged the need for companies to find new workers. Cornell is helping with extension trainings and bootcamps.

Raw milk cheese products contained infectious avian influenza virus when made with contaminated raw milk, creating potential health risks for consumers.

In response to dairy industry needs, a team of researchers found that avian flu persisted in raw milk for as long as eight weeks when refrigerated - but also that it did not survive pasteurization and even some subpasteurization temperatures.

After examining pasteurized single-serving milk cartons, Cornell food scientists found bacterial counts two weeks after processing were higher than in larger containers from the same facilities.

Cornell food scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria -- suggesting that criteria needs updating.

A new filtration process that aims to extend milk’s shelf life may result in a pasteurization-resistant microbacterium passing into milk if equipment isn’t properly cleaned early, Cornell scientists say.