Dairy Products

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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:

  1. 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.
  2. To develop students' skills in identifying dairy products.
  3. 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

  1. A written exam will be given to assess the students' knowledge of dairy processing, marketing and quality of dairy products.
  2. The exam shall consist of 25 or 50 questions.
  3. One point shall be added to the students' score for every incorrect answer on the exam.

B.  Milk flavor identification and evaluation

  1. Eight to ten samples of milk will be given to participants to identify flavor and intensity.
  2. Two points will be added to the participant's score for incorrectly identifying the milk off flavor.
  3. The intensity of the flavor will be scored as follows.
  1. 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

  1. Ten cheese samples will be identified.
  2. The cheese samples will be cut into cubes with a cross section displayed on a plate.
  3. Uncolored cheeses may be used.  Duplicate cheese varieties are fair game.
  4. Five points will be added to the student's score for each sample incorrectly identified.
  5. 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.

  1. Five samples of fresh fluid milk products will be identified according to their content of milk fat.
  2. 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

  1. Five samples of cheese will be identified.
  2. 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.
  3. 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.
  4. Two points will be given for each incorrect response.
  5. Cheeses used at Platteville for this portion of the contest will be Bleu, Brie, Cheddar, Cream and/or Swiss.