1. FFA Career Development Event
Dairy Products CDE
FFA
Career Development Event

2. Dairy vs. Non-Dairy – (Scorecard)

3. Dairy vs. Non-Dairy – (Purpose)
Objective – to be able to determine the difference in taste between a food item made from a dairy product from a food item made from a non-dairy product such as:
Soy
Rice
Other

4. Dairy vs. Non-Dairy – (Examples)
Butter
Margarine

5. Dairy vs. Non-Dairy – (Examples)
Whipped Cream
Soy Cream

6. Dairy vs. Non-Dairy – (Examples)
Half & Half
Non-Dairy Creamer

7. Dairy vs. Non-Dairy – (Examples)
Cheese
Soy Cheese

8. Dairy vs. Non-Dairy – (Examples)
Soy Milk
Rice Milk
Milk

9. Dairy vs. Non-Dairy – (Examples)
Soy Ice Cream
Ice Cream

10. Dairy vs. Non-Dairy – (Examples)
Cream Cheese
Soy Cream Cheese

11. Dairy vs. Non-Dairy – (Examples)
Soy Yogurt
Yogurt

12. Dairy vs. Non-Dairy – (Examples)
Sour Cream
Non-Dairy

13. Cheese Identification – (Scorecard)

14. Cheese Identification – (Purpose)
The objective of Cheese Identification is to be able to identify different types of cheese based on texture, smell, and taste.

15. Cheese Identification – (Examples)
Blue Cheese

16. Cheese Identification – (Examples)
Brick

17. Cheese Identification – (Examples)
Camembert
Brie

18. Cheese Identification – (Examples)
Cheddar (Mild & Sharp)
Yellow

19. Cheese Identification – (Examples)
Cheddar (Mild & Sharp)
White

20. Cheese Identification – (Examples)
Colby

21. Cheese Identification – (Examples)
Cream

22. Cheese Identification – (Examples)
Edam
Gouda

23. Cheese Identification – (Examples)
Feta

24. Cheese Identification – (Examples)
Havarti

25. Cheese Identification – (Examples)
Monterey Jack

26. Cheese Identification – (Examples)
Mozzarella

27. Cheese Identification – (Examples)
Meunster

28. Cheese Identification – (Examples)
Processed American

29. Cheese Identification – (Examples)
Provolone

30. Cheese Identification – (Examples)
Romano

31. Cheese Identification – (Examples)
Swiss

32. Milk Flavors – (Scorecard – Part 1)

33. Milk Flavors – (Scorecard – Part 2)

34. Milk Flavors - Purpose
The objective of identifying milk defects is to increase awareness of quality control of dairy products.

35. Milker Units – (Scorecard – Part 1)

36. Milker Units – (Scorecard – Part 2)

37. Milker Units – (Purpose)
The objective of identifying milker unit defects is to understand food science sanitation.

38. Milker Units – (Examples)No
Defects

39. Milker Units – (Examples)
Metal Parts
Rubber Parts

40. Test
All contestants take a 25 question multiple choice test.

41. Team Problem
The team works together to solve a dairy industry problem.