Dairy Products
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events
University contact person: Rick Bockhop
We are running two heats;
one at 8:45 and the second at 10:00.
Heat 2 students will meet in the Center for the Arts
at 9:45.
Bubble sheet suggestions for Dairy Products CDE
The following link is a helpful tutorial prepared by National FFA to help
prepare for the Dairy Products CDE.
Preparation
for FFA Dairy Foods Competition
Information from related Dairy Products Events:
Contest Purpose: To provide a competitive event for high school
agriculture students, empahsizing skills in dairy
product identification and evaluation.
Objectives:
- To provide high school agriculture students with dairy
interests a practical experience that will serve them well in industry
positions related to milk and dairy products.
- To develop students' skills in identifying dairy
products.
- To provide experience in the evaluation of milk
quality.
Event format:
Note that the following will not be used in this event:
Class 3: California Mastitis Test CMT
Class 5: Milker/unit
evaluation.
A. Knowledge of dairy processing, marketing and quality of dairy
products
- A written exam will be given to assess the students'
knowledge of dairy processing, marketing and quality of dairy products.
- The exam shall consist of 25 or 50 questions.
- One point shall be added to the students' score for every
incorrect answer on the exam.
B. Milk flavor identification and evaluation
- Eight to ten samples of milk will be given to
participants to identify flavor and intensity.
- Two points will be added to the participant's score for
incorrectly identifying the milk off flavor.
- The intensity of the flavor will be scored as follows.
- No points will be added if the intensity is correct.
- One point will be added for each intensity score
contestant differs from the official.
- If no score is indicated, an automatic 10 points will
be assessed.
- Milk samples are to be evaluated using the following
guide.
|
10
|
Excellent
|
|
|
8
to 9
|
Good
|
|
|
5
to 7
|
Fair
|
|
|
2
to 4
|
Poor
|
|
|
1
|
Unacceptable/
|
unsalable
|
|
|
|
|
|
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
|
4
|
1
|
|
Rancid
|
4
|
2
|
1
|
|
Salty
|
8
|
6
|
4
|
|
Unclean
|
3
|
2
|
1
|
|
No
defects
|
10 .
|
|
|
|
|
|
|
C. Cheese Identification
- Ten cheese samples will be identified.
- The cheese samples will be cut into cubes with a cross
section displayed on a plate.
- Uncolored cheeses may be used. Duplicate cheese
varieties are fair game.
- Five points will be added to the student's score for
each sample incorrectly identified.
- Cheese varieties will include the 17 cheese varieties
listed on the old scorecard.
D. Milk Fat Content of Fresh Milk Products. This will replace
real verses non-dairy.
- Five samples of fresh fluid milk products will be
identified according to their content of milk fat.
- The following products may be included among the
samples: nonfat (skim) milk, reduced fat milk (2%), milk (3.3%), half and
half (10.5%), coffee cream (18%) and whipping cream (30%).
E. Cheese Characteristics Matrix
- Five samples of cheese will be identified.
- The seven items in the “characteristics”
column are based on the information found in the cheese characteristic
Matrix on page 5 in the National Milk
Quality and Products Career Development Event Handbook.
- The information will be provided to all contestants and
a chart will be provided by each cheese for students to read the
information. From the matrix and transfer that information to the score
card.
- Two points will be given for each incorrect response.
- Cheeses used at Platteville for this portion of the
contest will be Bleu, Brie, Cheddar, Cream and/or Swiss.