DAIRY FOODS EVALUATION WAXAHACHIE FFA PROMOTING PERFORMANCE DAIRY

DAIRY FOODS EVALUATION WAXAHACHIE FFA PROMOTING PERFORMANCE DAIRY FOODS CONTESTS

FIVE SECTIONS OF THE CONTEST MILK FLAVORS & SCORES n CHEESE IDENTIFICATION n MILKER UNITS EVALUATION n NATURAL vs ARTIFICIAL n WRITTEN EXAM n DAIRY FOODS CONTESTS

SECTION I. MILK FLAVORS n n n 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 DAIRY FOODS CONTESTS

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 n SALTY - is caused by excess sodium in the milk, at contest the effect is gained by adding iodized salt to whole milk n DAIRY FOODS CONTESTS

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 n 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 n DAIRY FOODS CONTESTS

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

***SCORING THE MILK *** n n n 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 DAIRY FOODS CONTESTS

MILK FLAVORS TAKE 5 MINUTES TO MEMORIZE THESE SCORES 111 n THE DEFECT • • NO DEFECT FLAT / WATERY SALTY METALLIC/OXIDIZED HIGH ACID BITTER DAIRY FOODS CONTESTS n MILK SCORE • • 10 9 7, OR 8 5 5 2 OR 3 2, 3, OR 4

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

example, , , , , , , , , n Your milk ID & Score • malty • no-defect • salty n n n 4 10 8 n Judges milk Id & score • malty • flat • salty 5 9 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 DAIRY FOODS CONTESTS

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

LIST OF CHEESES n WHITE CHEESES • • BRICK BRIE CREAM MONTEREY JACK MOZZARELLA MUNSTER PROVOLONE SWISS DAIRY FOODS CONTESTS n DARK CHEESES • • • BLUE CHEDDAR - MILD CHEDDAR - SHARP COLBY GOUDA PROCESSED AMERICAN