Cornell University Extension is offering a one day workshop by Extension Veterinarians and Animal Scientists to introduce attendees to the key raw milk parameters that influence organic dairy product quality and shelf-life and how to control these parameters on the farm. Prior to the live virtual course, registrants will complete a 2 hour pre-recorded self paced module to learn about four raw milk parameters that impact product quality: SCC, total bacteria, spore forming bacteria and flavor and odor profiles. The live workshop will teach how to control these parameters.
The workshop is free
Note: All times in EST