Milk Quality in the New York Public School System

Abstract

A direct correlation is shown between the flavor and consumption of milk by school age children. Surveys at 693 schools in New York State show a high incidence of off-flavored milk, together with excessively high storage and serving temperatures in the schools. Complaints by school lunch managers and children should become cause for concern by milk producers, processors, and distributors. Research has also uncovered some basic problems in school milk sales—lack of information on the part of cafeteria workers, poor quality control by dairies, and questionable design of refrigeration equipment in the schools. In New York State, when school is in session, over 10% of the Class I milk sales are made to schools.