Download dairy foods - Louisiana FFA

DAIRY FOODS
CAREER DEVELOPMENT EVENT
Revised 2015
Dairy Foods Career Development Event
Purpose: The Dairy Foods CDE provides the student the opportunity to identify and learn to
determine the quality of dairy foods. This knowledge could be helpful in producing, processing,
buying and selling dairy foods.
Objectives:
1. To develop students' abilities to utilize knowledge of high quality milk production and
marketing.
2. To develop students' abilities to utilize knowledge of the composition and quality
characteristics of raw and pasteurized milk.
3. To develop students' understanding to the causes and control of mastitis, its influences on
milk quality and yield and the use of mastitis detection methods in controlling the disease in
production of abnormal milk.
4. To develop the students' understanding that clean cows and a clean environment are
necessary to produce quality milk.
5. To develop students' ability to identify cheese varieties.
6. To develop the students' ability to identify and evaluate the flavor quality of milk.
7. To develop the students' ability to identify defects in milker unit parts that affect milk quality.
Contest Format
The event can include:
Part I - One class of each:
A. No more than 10 milk samples to be scored on flavor (taste and odor).
B. No more than 10 cheese samples to be identified.
Part II - One class of:
A. No more than 10 fat content samples to be scored.
B. Milk fat content of fresh milk products (30 min) - 20 points (Revised 8/15)
Part III-Written Test
A. A Written test consisting of no more than 50 objective type questions from the
updated test bank shall be given.
Louisiana FFA
Dairy Foods
Revised 2015
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Rules and Regulations:
1. All general rules apply except as indicated in the specific rules for this event.
2. Contestants will be allowed up to 2 1/2 hours for completion of the event.
3. Milk samples will be scored using Milk Scoring Guide as updated on the National FFA CDE
website. (Revised 8/06) Prior to the event, the official judges will score one or more samples
of milk and explain scoring to the contestants. All samples of milk are prepared from
pasteurized milk intended for table use and will score 1 to 10. Milk samples will be
tempered to 60 degrees F.
4. Ten (10) cheese samples for identification will be selected from those listed on the score
card. Cubes of the cheeses will be available for tasting. Note: More than one sample of a
given cheese may be used. A score of 2 points is given for each variety incorrectly identified.
References for cheese identification include:
a. “Cheese" National Dairy Council; 6300 N. River Road, Rosemont, IL 60018.
b. "Cheese Varieties" USDA Handbook 54 (1969): 0-356-511), the latest edition,
superintendent of Documents, United States Government Printing Office,
Washington, D.C. 20402
c. "How to Buy Cheese” USDA Home and Garden Bulletin #193 (1971: 0100-1411)
Superintendent of Documents, United States Government Printing Office, Washington,
D.C. 20242 (Revised 8/15)
5. In addition to identifying cheese samples, participants will classify characteristics of five (5)
cheeses using the cheese matrix. (See end of document.) Participants will have seven (7)
characteristics to select based on the five (5) identified cheese samples from the list of
cheeses on the scorecard. Two (2) points will be added to the contestant’s score for the
incorrect response. (Revised 8/15)
6. Milk fat samples will be scored on Form 4. Each sample will count 2 points in calculating the
contestant’s score.
1. Ten (10) 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%). (Revised 8/15)
7. Contestants 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.
8. Utensils for sampling will be provided - - cups, spoons, etc.
Louisiana FFA
Dairy Foods
Revised 2015
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9. The score made by each contestant is the number of points deducted; therefore, the lower the
score, the higher the rating.
10. Water will be available to contestants.
11. Recommended references to study for written tests on the area and state levels are as follows:
a."Questions and Answers on Federal Milk Marketing Orders", USDA, Agricultural
Marketing Service, Bulletin AMS 559 (latest edition) (revised 8/06)
b.Farmer's Bulletin 2259, "Judging and Scoring Milk and Cheese:, Dairy Division FSQS,
USDA (revised 8/06)
c."Dairy Facts” (Use previous year's issue.) Available from Milk Industry Foundation.
(Revised 8/06)
12.
Tie Breakers: (applied in the following order)
a. Exam score
b. Cheese Identification score
c. Milk flavor identification score
Louisiana FFA
Dairy Foods
Revised 2015
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DAIRY FOODS
CAREER DEVELOPMENT EVENT
CONTESTANT NAME
CONTESTANT NO.
.
Mark an (X) in the space corresponding to the defect noted and in the proper sample column. Marks should be
made ONLY in the areas marked CONTESTANT’S SCORE. Do NOT write in any dark gray areas.
SAMPLE NUMBER
DEFECTS
1
2
3
4
5
6
7
TOTAL
GRADES
8
9
10
8
9
10
Contestant’s Score
Official Score
Grade Difference
Grade on defects
SAMPLE NUMBER
MILK FLAVOR
EVALUATION
DEFECTS
1
2
3
4
5
6
7
1. Bitter
No Defects
10 points
2. Feed
3. Flat-Watery
Range 1-10
4. Foreign
Defects valued at 2
points each
5. Garlic or Onion
6. High Acid
7. Malty
8.Metallic/Oxidized
9.Rancid
10.Salty
11. No Defect
TEST SCORE
Test on Milk Production
Number Wrong
CONTESTANT’S SCORE – PART 1
Louisiana FFA
Dairy Foods
Revised 2015
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DAIRY FOODS
CAREER DEVELOPMENT EVENT
CONTESTANT NAME
CONTESTANT NO.
.
Mark an (X) in the space corresponding to the defect noted and in the proper sample column. Marks should be made ONLY
in the areas marked CONTESTANT’S SCORE. Do NOT write in any dark gray areas.
SAMPLE NUMBER
TOTAL
Varieties
1
2
3
4
5
6
7
8
9 10
GRADES
Grade on Identification
1. Nonfat (Skim) Milk
MILK FAT CONTENT
2. Reduced Fat Milk (2%)
3. Whole Milk (3.3%)
Incorrect Identification
4. Half and Half (10.5%)
2 points each
5. Coffee Cream (18%)
6. Whipping Cream (30%)
IDENTIFICATION OF
CHEESES
Incorrect Identification
2 points each
Varieties
Grade on Identification
1. Blue
2. Brick
3. Brie/Camembert
4. Cheddar
5. Cream/Neufchatel
6. Edam/Gouda
7. Monterey (Jack)
8. Mozzarella (Pizza)
9. Parmesan
10. Processed American
11. Provolone
12.Swiss
CHEESE
CHARACTERIZATION
MATRIX
Characteristics
Incorrect Identification
2 points each
C. Gas holes expected = no/yes
1
2
1
(name)
SAMPLE NUMBER
3
4
5
6
7
8
9
10
TOTAL
GRADES
SAMPLE NUMBER
2
3
4
(name) (name) (name)
5
(name)
TOTAL
GRADES
A. Maximum moisture = ___%
B. Minimum fat in the solids = ____%
D. Receives “pasta filata treatment”
E. Salted in brine
F. Ripened by molds
G. Originated in ____________
CONTESTANT’S SCORE – PART 2
Louisiana FFA
Dairy Foods
Revised 2015
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Cheese Matrix Explanation:
The judge can input any of the cheeses into the (name) portion underneath the number.
Part A. The judge will then fill in the ______% areas on moisture.
Part B. - The judge will then fill in the ______% areas on fat.
Part C. – The judge will then remove the no or the yes for the gas holes section.
Part D. - This is an implied yes.
Part E. - This is an implied yes.
Part F. – This is an implied yes.
Part G. – The judge may enter any of the countries found on the list.
Cheese Matrix:
Louisiana FFA
Dairy Foods
Revised 2015
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Cheese Matrix Sample Score Card
Contestant Name____________________
Contestant Number __________
Sample Numbers
Characteristics
Sample 1
Sample 2
Sample 3
Sample 4
Sample 5
A. Maximum moisture = _____%
B. Minimum fat in the solids = _____ %
C. Gas holes are expected = yes
D. Receives “pasta filata treatment”
E. Salted in brine
F. Ripened by molds
G. Originated in England
Louisiana FFA
Dairy Foods
Revised 2015
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