Download Milk Quality and Products CDE Bulletin 2017-21

ARKANSAS FFA MILK QUALITY and PRODUCTS
CAREER DEVELOPMENT EVENT
I.
Purpose
The Milk Quality and Products Career Development Event promotes practical learning activities in milk quality
and dairy products, as well as assisting students in developing team decision-making skills. The focus of the Milk
Quality and Products Career Development is raw milk quality, federal milk marketing orders and attributes of
selected milk products. The four general areas that contribute to milk quality and consumer demand are:
Milk production
Milk and dairy product quality and safety
Milk processing or manufacturing
Raw milk marketing
II.
III.
Event Rules
A. Teams may consist of three or four members. Team ranking is determined by combining the scores of
the top three students from each team. Teams that have fewer than three members are not eligible for
team awards, but students may receive individual awards.
B. Participants are not to use strong deodorant, perfume, chewing gum or other detractors to the tastes and
smell senses.
C. Any participant with a cellular device in their hand will be disqualified. Cellular devices may NOT be
used as calculators under any circumstances.
Event Format
A. Materials each participant needs to provide:
1. Clipboard (Clear and Unmarked)
2. Two sharpened No. 2 pencils for placing classes
3. Optional: Students may wish to bring a non-programmable calculator, and small
bottle of apple juice or crackers to cleanse palette between tastes.
B. Flow of Event
1. Milk Flavor Identification and Evaluation- 20 minutes
2. Product Identification – 20 minutes
3. Cheese Identification – 20 minutes
4. Problem Solving – 40 minutes
5. Written Exam – 40 minutes
IV.
Individual Activities
a. Milk Flavor Identification and Evaluation (20 minutes) – 120 points
(6 points for defect/6 points for score per sample)
1. Ten milk samples will be scored on flavor (taste and odor) using the computerized score-card.
All samples of milk are prepared from pasteurized milk intended for table use and will score 1 to
10 (See Scoring Guide). Milk samples will be tempered to 60’F. Only those cups provided at the
event may be used.
2. Participants are to use whole numbers when scoring “Flavor” of milk and to check only the
most serious defect in a sample even if more than one flavor is detected. If no defect is noted,
participants should check, “No defect” and score as a ten (See Scoring Guide).
3. Palette cleansers (e.g. apple juice or crackers) will be allowed for refreshing.
Scoring Guide-Refer to the current scorecard provided by Arkansas FFA
Scores may range from 1 to 10. On a quality basis:
10
excellent (no defect)
8 to 9
good
5 to 7
fair
2 to 4
poor
1
unacceptable/un-salable
Example: Milk Flavor
DEFECTS
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
No Defect
10
10
10
Oxidized
6
4
1
Rancid
4
2
1
Salty
8
6
4
*Suggested scores are given for three intensities of flavor. All numbers within the range may be
used. Intermediate numbers may also be used; for example, a bitter sample of milk may score
4.
B. Production Identification – Dairy Versus Non-Dairy (20 minutes) – 100 points
(6 points for product identification/4 points for fat content per sample)
1. A total of ten samples consisting of dairy and non-dairy products will be identified and assigned
a milk fat content score.
2. The following products may be included among the samples:
 Dairy Products: nonfat (skim) milk (.05%), reduced fat milk (2%), milk (3.25%), half
and half (10.5%), butter (80%), sour cream (18%), flavored milk (3.3%), light whipped
cream (30%), heavy cream (36%)
 Non-Dairy Products: Margarine, non-dairy creamer, non-dairy sour-cream, non-dairy
milk, non-dairy flavored beverage and non-dairy whipped topping all of these to be
categorized as non-dairy variable fat.
*Non-dairy flavored beverages and non-dairy milk could consist of flavored or nonflavored soy or almond milk
**Flavored milk and non-dairy flavored beverage will be pre-flavored products that
could be purchased as is
***Spoons will be available at contest site for stirring of sample products along with
option to taste
****Flavored soy or almond milk would be marked as non-dairy flavored beverage.
C. Cheese Identification (20 Minutes) – 100 points
(4 points for cheese identification/6 points for characteristics per sample)
1. Ten cheese samples for identification will be selected from those listed below. Cubes of the
cheeses will be available for tasting. Note: More than one sample of a given cheese may be used.
A score of 4 points is given for each variety correctly identified. Uncolored cheeses may be used.
Flavored cheese will NOT be used (example, smoked cheeses)
2. In addition to identifying cheese samples, participants will classify characteristics of identified
cheeses using the following matrix. Participants will have six characteristics to select based on the
ten identified cheese samples (60 points possible). An example cheese characteristic problem can
be found below, as well as in the reference section of the national handbook.
Cheese Characteristics Matrix: A description of major varieties of cheeses popular among
American consumers.
Variety
Fat (%)
(Min)
Pasta
Filata
Blue/Bleu
Brie
Moistur
e (%)
(Max)
46
52.5
50
20
No
No
Brine/
surface
salted
Yes
No
Cheddar Mild
Cheddar Sharp
Colby
Cream
Feta
Gouda
Monterey, Jack
Mozzarella
Munster
Parmesan
Processed American
Provolone
Swiss
39
39
40
55
60
45
44
60
46
32
40
45
41
50
50
50
33
42
48
50
45
50
32
50
45
43
No
No
No
No
No
No
No
Yes
No
No
No
Yes
No
No
No
No
No
Yes
Yes
No
Yes
No
Yes
No
Yes
Yes
Ripened
by
Origin
Mold
Bacteria &
mold
Bacteria
Bacteria
Bacteria
Unripened
Bacteria
Bacteria
Bacteria
Bacteria
Bacteria
Bacteria
Bacteria
Bacteria
Bacteria
France
France
England
England
US
US
Greece
Netherlands
US
Italy
France
Italy
US
Italy
Switzerland
Cheese Characterization Example Problem
The six items in the “characteristics” column are based on the information found in the
Cheese Characterization Matrix in this handbook.
Cheese samples are from the cheese identification activity. Participants will select all
characteristics that apply to each sample. Answers will be recorded on the event-specific
scan form. Characteristics in the problem can change each year.
*If a student leaves all bubbles in this section blank, they will receive a zero (0) score for
this section.
Characteristics
Maximum
moisture = 39%
Minimum fat in
the solids = 33%
Does NOT
receive “pasta
filata treatment”
Is NOT Salted in
Brine
Ripened in
molds
Did NOT
Originate in
England
1
(Cheddar-Mild)
Sample Numbers
2
3
4
(Cream)
(Swiss)
(Mozarella)
5
(Bleu)
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
D. Written Test (40 minutes) – 120 points
The written test will be comprised of a total of 60 multiple choice items. The test will consist of
two parts with one part consisting of thirty (30) questions on quality milk production and a second
part of thirty (30) questions on milk marketing. Test questions will be taken from the past 5 years
of national contest tests.
F. Problem Solving (40 minutes) – 40 points
The problem solving test will consist of 20 critical-thinking, multiple choice questions.
Topics may include, but are not limited to:
1. Decisions about the quality and acceptability of milk.
2. Calculations of the value of milk and components of milk.
3. Decisions about components of milk and milk products (including
processing procedures).
4. Decisions about the use of chemicals in cleaning and sanitizing operations.
The problem solving will be in the same format as the past 5 years of STATE
problem solving that will be posted on the www.arkansasffa.org website, but will
NOT come from a test bank.
V.
Scoring
Activity
Milk Flavor Identification
And Evaluation
Product Identification
Cheese identification
Written Exam
Problem Solving
Total Possible Individual Points
Total Points per Team
Points/Sample
Samples
Points
12 points/sample
(6 pts for ID/6 pts for score)
10 points/sample
10 points/sample
2 points/question
2 points/question
10 samples
120
10 samples
10 samples
60 questions
20 questions
100
100
120
40
480
1440
VI.
Tiebreakers
If ties occur, the following events will be used in order to determine award recipients:
Team:
Highest individual score
Individual:
Exam
Sum of milk flavors, product ID, and cheese ID