1. Dairy Foods CDE

2. Purpose
To enhance learning activities relative to the quality production, processing, distribution, promotion, marketing, and consumption of dairy foods.
To assist students to develop a sound perceptive for utilizing decision making

3. Contest Consists of 3-4 members Top 3 Individual scores count
Total Points
Individual……200
Team………….600
Contest consists of 4 classes:
Milk Flavor Identification and Evaluation
Identification of Cheeses
Identification of Real vs. Artificial Dairy Foods
Written Exam

4. National Contest
Milker Units
Sediment Pads
CMT
Concepts
Team Event

5. Class 1: Milks 10 Samples of milk
2 points for each defect and scoring is worth one point.
Total of 120 points
Have 36 minutes to complete.
When scoring milk its on a 1 to 10 range.
Can have 2 of the same kind of milk defects in this contest

6. Kinds of Milks 12 Kinds of Milks Oxidized Acid Rancid Bitter Feed
Foreign
Garlic or Onion
Malty
Oxidized
Rancid
Salty
Unclean
Flat
No Defect

7. Judging Milks Relies on your taste and smell
Don’t second guess you self
Always use plastic disposable cups
Never eat anything spicy or hot before contest
Don’t eat a big meal before contest
Don’t chew any gum
Can have apple juice to drink during contest

8. Acid Milk Milk mixed with buttermilk Tastes and smells like buttermilk
Score: 3-1
State 3 or 2

9. Bitter
No smell
Has bitter taste
Score: 5-1
State score it: 5-3

10. Feed Most prevalent off-flavor Score: 9-5 State score: 8
Rarely is at state

11. Foreign Any objectionable flavor Don’t allow students to drink
Never shows up at the state contest or at nationals
Score: 5-3

12. Garlic-Onion Obnoxious Weed Flavor Distinctive Taste and Odor
Rarely shows up at State Contest
Score: 5-3

13. Malty
Distinct taste and smell
Score: 5-1
State usually score it a 5

14. Oxidized/Metallic Distinct smell and flavor
Oxidized tastes like cardboard
Metallic tastes like metal
Score: 6-1
State usually score it a 5

15. Rancid
No smell
Score: 4-1
Score at state usually 4

16. Salty No smell Has distinct salty taste Score: 8-4
Score at State usually 8-7

17. Unclean
Bitter flavor
No smell
Score: 3-1

18. Flat Watery Tasteless Watered downed milk Score: 9-7
State score it usually 9

19. No Defect Smells like good milk Has nothing wrong with it
Score is a 10 ALWAYS!!!!!
3 No Defects last two years at State

20. Class 2: Identification of Cheeses
Ten Samples of Cheeses in a class
Each cheese is worth 2 points
Total of 20 points
18 minutes to complete class
Can have repeated cheeses
Don’t always go by color
Can have all white cheeses

21. Types of Cheeses 14 Types of Cheeses Monterey (Jack) Blue
Brick
Brie/Camenbert
Chedder (Mild/Sharp)
Colby
Cream/Neufchatel
Edam/Gouda
Monterey (Jack)
Mozzarella/Pizza
Munster
Processed American
Provolone
Swiss

22. Blue Tangy, peppery taste Semi soft exterior
Marbled or streaked with blue veins of mold exterior

23. Brick Mild to moderately sharp Semi soft to medium firm texture
Creamy yellow color

24. Brie/Camembert Mild to pungent taste Smooth texture
Creamy yellow color
Brown and white crust

25. Cheddar Mild/Sharp Yellow-orange to white in color Firm texture
Mild Cheddar has a mild tangy taste
Sharp Cheddar sticks to the teeth

26. Colby Mild tasting White to medium yellow-orange texture
Has tiny open holes
Softer texture than cheddar

27. Cream/Neufchatel
Mild flavor
Soft and smooth texture
White in color

28. Edam/Gouda Mellow-nut like taste Semi-soft to firm texture
Creamy yellow-orange color
Comes in circle form in stores
Red waxy covering

29. Monterey (Jack)
Sweet nut like taste
Firm in texture
White in color

30. Mozzarella/Pizza Mild delicate flavor Firm, plastic texture
Creamy white in color
As time goes cheese gets greasy

31. Muenster Mild flavor Creamy white interior with a yellow tan surface
Orange covering on cheese

32. Processed American Taste mild Can be white or orange in color
Has small uniform holes
Semi-soft texture

33. Provolone Mellow to smoky taste Smells smoky Firm texture
White in color

34. Swiss Sweet, nut-like flavor Firm texture Has large uniform holes
Light yellow in color

35. Part 1: Problem Solving Natural & Artificial
5 samples to be identified
2pts each
Total of 10 points
18 minutes to complete

36. Judging Natural & Artificial
Taste the samples
Touch the samples
Smell the samples

37. Natural & Artificial Half & Half Coffee mate Land Lakes butter
I can’t believe its not butter
Sour Cream
Fat-Free artificial Sour Cream
Cheese Singles real
Cool Whip
Whipping cream
Mozzarella
Artificial Cheddar

38. Written Test Each question is worth 2pts Worth Total of 50 points
Consists of questions
Can’t miss any questions. REALLY IMPORTANT!!!!
Memorize answers