Dairy Products
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events
University contact person: Rick
Bockhop
Examples
of cards used in this event.
Milk defects
example
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
-
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.
-
Five points will be added to the student's score for each sample incorrectly
identified.
D. Real and artificial
-
Five to ten samples of real dairy products or artifical dairy substitute
foods will be evaluated.
-
The number of samples will depend upon the availablity of resources.
-
Students will identify whether the items are real or artificial.
-
Two points will be added to the student's score for each incorrectly identified
sample.
E. Sediment discs (CMT section of the score sheet will be used
for this area)
-
Five sediment discs will be scored on the 8-point FFA sysem (0 = 0 mg., 8
= over 2.5 mg.)
-
One point will be added to the participants score for each point the from
the judge's score.
-
No score will be an automatic 8 point deduction.
F. Team Event
-
Pricing raw milk from the producer using indicated prices and volumes.