CU selects top dairies

Cornell's Department of Food Science has selected four commercial dairies as producing the highest quality milk in New York state.

Crowley Foods of Albany was named the top fluid milk processor, with an overall score of 84. The Niagara Milk Cooperative (Wendt's Dairy) of Niagara Falls scored 82.9; Upstate Farms Dairy of Rochester and Stewart's Processing Corp. (Saratoga Dairy) of Saratoga Springs tied for third place with 78.7.

Each year, random samples of whole, reduced-fat, low-fat and fat-free milk are evaluated by the program, which is funded by the New York Milk Promotion Order. All commercial milk processors in the state participate. From July 1, 1997 to June 30, 1998, over 500 samples were collected and nearly 6,000 individual tests on the milk were run to determine the winners.

Trained testers taste each sample and give it a score, said David Bandler, Cornell professor emeritus of food science, who was the director of the New York State Milk Quality Improvement Program from 1972 until last year. Kathryn J. Boor, Cornell assistant professor of food science, is now director of the program.

"New York has some of the best milk in the country," said Bandler, who explained the program is dedicated to improving the flavor, quality and shelf-life of milk. "Over the years, the program has really helped the industry."