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DAIRY FOODS EVALUATION

DAIRY FOODS EVALUATION. WAXAHACHIE FFA PROMOTING PERFORMANCE. FIVE SECTIONS OF THE CONTEST. MILK FLAVORS & SCORES CHEESE IDENTIFICATION MILKER UNITS EVALUATION NATURAL vs ARTIFICIAL WRITTEN EXAM. SECTION I. MILK FLAVORS.

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DAIRY FOODS EVALUATION

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  1. DAIRY FOODS EVALUATION WAXAHACHIE FFA PROMOTING PERFORMANCE

  2. FIVE SECTIONS OF THE CONTEST • MILK FLAVORS & SCORES • CHEESE IDENTIFICATION • MILKER UNITS EVALUATION • NATURAL vs ARTIFICIAL • WRITTEN EXAM

  3. SECTION I. MILK FLAVORS • IN THIS PART OF THE CONTEST YOU ARE ASKED TO TASTE A SAMPLE OF MILK , IDENTIFY THE DEFECT, AND SCORE MILK BASED ON THE INTENSITY OF THE OFF-FLAVOR • THERE ARE MANY DIFFERENT FACTORS THAT CAN CAUSE MILK TO HAVE AN OFF-FLAVOR • THE NEXT SLIDE WILL EXPLAIN THE MOST COMMON OFF -FLAVORS ENCOUNTERED AT CONTESTS AND THE CAUSES OF THEIR DEFECTS

  4. CAUSES OF OFF- FLAVORS • FLAT/WATERY - taste like skim or 1% milk, at a contest this effect is made by adding distilled water to a carton of whole milk • SALTY - is caused by excess sodium in the milk, at contest the effect is gained by adding iodized salt to whole milk

  5. CAUSES OF OFF- FLAVORS cont....... • MALTY- is an off-flavor gained by a cereal , at contest this flavor is made by adding Carnation Malto-mix to the milk • METALLIC/OXIDIZED- due to the milk going through a rusty container or exposer to sunlight, at contest this effect is gained by adding ferrous sulphate to milk or sunlight exposure

  6. CAUSES OF OFF- FLAVORScont..... • HIGH ACID- is due to an excess of butter in the milk, adding buttermilk to whole milk replicates this flavor at contest • BITTER - if a cow eats a bitterweed this off-flavor will occur, quinine sulphate is added to whole milk to obtain this flavor

  7. ***SCORING THE MILK *** • MILK is scored on a scale from 1 to 10. • 10 being a no-defect and 1 being virtually undrinkable • The next slide will list the most common scores & defects in contest

  8. THE DEFECT NO DEFECT FLAT / WATERY SALTY MALTY METALLIC/OXIDIZED HIGH ACID BITTER MILK SCORE 10 9 7,OR 8 5 5 2 OR 3 2,3, OR 4 MILK FLAVORSTAKE 5 MINUTES TO MEMORIZE THESE SCORES 111

  9. HOW YOU SCORE !!!!!!!!!!!!! • In a Dairy Products contest the lower the better. • For each milk flavor that is improperly indentified two points is added to your score. • Also the difference between what you scored the milk and what the judge scored the milk is added to your score

  10. example,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, • Your milk ID & Score • malty 4 • no-defect 10 • salty 8 • Judges milk Id & score • malty 5 • flat 9 • salty 7 • Under this scenario you would lose 1 point on the malty for missing the judes score by one. • you loose 3 points on milk #2 - 2 points for the missing the flavor and being one point off on the score. • and one point is lost on milk 3 because of the difference between your score and the judges score on the salty milk final score = 5

  11. SECTION II. CHEESE IDENTIFICATION • DURING THE CONTEST YOU WILL BE GIVEN TEN CHEESE SAMPLES TO IDENTIFY • EACH IMPROPERLY IDENTIFIED CHEESE WILL ADD TWO POINTS TO YOUR OVERALL SCORE

  12. WHITE CHEESES BRICK BRIE CREAM MONTEREY JACK MOZZARELLA MUNSTER PROVOLONE SWISS DARK CHEESES BLUE CHEDDAR - MILD CHEDDAR - SHARP COLBY GOUDA PROCESSED AMERICAN LIST OF CHEESES

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