Dairy Products

Example of Milk Flavor Scoring

MILK FLAVOR IDENTIFICATION AND EVALUATION (Taken from the National FFA guidelines)

  1. Ten milk samples to be scored on flavor (taste and odor).
  2. Milk samples will be scored using the computerized scorecard. All samples of milk are prepared from pasteurized milk intended for table use and will score 1 to 10. (See Scoring Guide). Milk samples will be tempered to 60, F.
  3. Participants are to use whole numbers when scoring "Flavor" of milk. Check only the one most serious defect in a sample even if more than one flavor is detected. If no defect is noted, check, "No defect." (See Scoring Guide.)
  4. Apples or saltwater will be allowed for refreshing. Only those cups provided at the event may be used.

Scoring Guide

Scores may range from 1 to 10. On a quality basis:

Suggested scores are given for three intensities of flavors: S-Slight, D-Definite, P-Prounounced.

Intermediate numbers may also be used; for example, a bitter sample of milk may score a 4.  Please refer to the National FFA CDE guidelines.

.

SCORES
OFF FLAVOR     .      Slight    .     Definite  . Pronounced
Acid

3

2

1
Bitter

5

3

1
Feed

9

8

5
Flat/Watery

9

8

7
Foreign

5

3

1
Garlic/Onion

5

3

1
Malty

5

3

1
Oxidized

6

3

1
Rancid

4

2

1
Salty

8

6

4
Unclean

3

2

1
.

Example #1: If you believe Sample #1 is Malty at a slight level you would mark the score (top portion) in the first column as 5 and the defect (bottom portion) in the first column as Malty. See score sheet below for markings.

Five examples illustrated below are:

Sample 1:  Malty, Slight

Sample 2:  Salty, Definite

Sample 3:  Garlic, Pronounced

Sample 4:  Feed. Slight

Sample 5:  Oxidized, Definite