1. DAIRY FOODS CONTESTS DAIRY FOODS EVALUATION WAXAHACHIE FFA PROMOTING PERFORMANCE

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

3. DAIRY FOODS CONTESTS SECTION I. MILK FLAVORS 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 n THERE ARE MANY DIFFERENT FACTORS THAT CAN CAUSE MILK TO HAVE AN OFF-FLAVOR n THE NEXT SLIDE WILL EXPLAIN THE MOST COMMON OFF -FLAVORS ENCOUNTERED AT CONTESTS AND THE CAUSES OF THEIR DEFECTS

4. DAIRY FOODS CONTESTS CAUSES OF OFF- FLAVORS n 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

5. DAIRY FOODS CONTESTS CAUSES OF OFF- FLAVORS cont....... n 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

6. DAIRY FOODS CONTESTS CAUSES OF OFF- FLAVORS cont..... n 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

7. DAIRY FOODS CONTESTS ***SCORING THE MILK *** ***SCORING THE MILK *** n MILK is scored on a scale from 1 to 10. n 10 being a no-defect and 1 being virtually undrinkable n The next slide will list the most common scores & defects in contest

8. DAIRY FOODS CONTESTS MILK FLAVORS TAKE 5 MINUTES TO MEMORIZE THESE SCORES 111 n THE DEFECT NO DEFECTNO DEFECT FLAT / WATERYFLAT / WATERY SALTYSALTY MALTYMALTY METALLIC/OXIDIZEDMETALLIC/OXIDIZED HIGH ACIDHIGH ACID BITTERBITTER n MILK SCORE 1010 9 7,OR 87,OR 8 5 5 2 OR 32 OR 3 2,3, OR 42,3, OR 4

9. DAIRY FOODS CONTESTS HOW YOU SCORE !!!!!!!!!!!!! n 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

10. DAIRY FOODS CONTESTS example,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, n Your milk ID & Score malty 4malty 4 no-defect10no-defect10 salty 8salty 8 n Judges milk Id & score malty 5malty 5 flat9flat9 salty7salty7 n Under this scenario you would lose 1 point on the malty for missing the judes score by one. n you loose 3 points on milk #2 - 2 points for the missing the flavor and being one point off on the score. n 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

11. DAIRY FOODS CONTESTS SECTION II. CHEESE IDENTIFICATION n 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

12. DAIRY FOODS CONTESTS LIST OF CHEESES n WHITE CHEESES BRICKBRICK BRIEBRIE CREAMCREAM MONTEREY JACKMONTEREY JACK MOZZARELLAMOZZARELLA MUNSTERMUNSTER PROVOLONEPROVOLONE SWISSSWISS n DARK CHEESES BLUEBLUE CHEDDAR - MILDCHEDDAR - MILD CHEDDAR - SHARPCHEDDAR - SHARP COLBYCOLBY GOUDAGOUDA PROCESSED AMERICANPROCESSED AMERICAN