1. Dairy Foods CDE

2. Contest Consists of 3-4 team members – Top 3 Individual scores count Contest consists of 7 classes: – Milk Flavor Identification and Evaluation – Cheese Identification – Dairy Foods Milk Fat Detection – Milking Machines Inspection – Milk Production Problem Solving – Milk Production & Marketing Test – CMT Testing

3. Milk Testing

4. Use your senses Sight Smell Taste

5. Know the scoring for Definite

6. Class 1: Milks 10 Samples of milk 2 points will be awarded for correct identification of the flavor defect 10 points will be awarded for the correct scoring of intensity of the flavor defect. – Each position away from the correct score is deducted 1 point. A milk sampled (No Defect is scored a 10) When scoring milk its on a 1 to 10 range. – Total of 120 points – Have 36 minutes to complete.

7. Judging Milks Relies on your taste and smell Don’t second guess yourself 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 to clean your palate

9. Kinds of Milks 12 Kinds of Milks  Acid  Bitter  Feed  Flat-Watery  Foreign  Garlic or Onion  Malty  No Defect  Oxidized  Rancid  Salty

10. Acid Milk Milk mixed with buttermilk Tastes and smells like buttermilk Score: 3-1 – Defect appears when there is bacterial growth in the milk (generally Streptococcus lactis)

11. Bitter No smell Has bitter taste Score: 5-3-1 Bitter Milk can only be detected by taste NOT SMELL A bitter taste in fresh milk may be caused by: – strong feeds or weeds which may carry through into the milk Sometimes confused with rancid milk. Remember that bitterness in only detected by taste and not by smell.

12. Feed Most prevalent off-flavor Score: 9-8-5 Will have a molasses taste or grass type taste The feed a cow eats may impart certain flavors to milk. Some stronger feeds will carry through more noticeably than others. Green grass, silage, turnips, and alfalfa hay are examples. – Feed flavor can be minimized or eliminated by taking the cows off offending feeds at least 4 hours before milking. Certain feeds can be detected in milk if fed to the cow even 15 to 30 minutesbefore milking.

13. Flat Watery  Tasteless  Watered downed milk  Score: 9-8-7 The flavor may be described as tasteless. The characteristic flavor or normal milk is lacking, but the milk has no off-flavor. Flat-flavored milk resembles normal milk that has been partially diluted with water, even though this may not have been done.

14. Foreign Any objectionable flavor Score: 5-3-1 Will smell like bleach or soap Any seriously objectionable flavor foreign to milk, such as fly spray, paint, oil, kerosene, creosote, or a medicinal substance, will render the milk unpalatable or unfit for use. Such a flavor may either directly contaminate the milk or be absorbed.

15. Garlic-Onion Obnoxious Weed Flavor Distinctive Taste and Odor Score: 5-3-1 Will smell and taste either like Garlic or Onion The obnoxious weed flavor is imparted to milk when the cow eats garlic or onions.

16. Malty Distinct taste and smell Score: 5-3-1 Smells like grapenuts cereal This is not a common flavor but may be encountered in milk not properly cooled.

17. No Defect Smells like good milk Has nothing wrong with it Score is a 10 ALWAYS!!!!!

18. Oxidized/Metallic Distinct smell and flavor Oxidized - tastes like cardboard Metallic tastes like metal Score: 6-4-1 This flavor, quite pungent in advanced stages, is definitely objectionable. This is one of the most troublesome milk flavors and should be easily recognized. It develops when milk placed in a glass or plastic container is left in the sun for a short time or for a longer time under artificial light in a store cabinet. Contact with copper or iron also contributes to this flavor.\ (Dirty Pennies) - Metallic

19. Rancid Will have a bitter taste but unlike bitter milk it will have a smell resembling spoiled nut meat. Score: 4-1 Will have a smell and taste.

20. Salty No smell Has distinct salty taste Score: 8-6-4

22. How to sample milk 1. if possible shake the contents of the milk bottle or container to concentrate odors in the head space or neck. As soon as the container is uncapped quickly note the odor from the container before the odor is lost.

23. How to sample milk 2 Next pour the sample into a glass or cup. Immediately determine the odor of the sample again.

24. How to sample milk 3.Take a small sip, and with mouth closed and without swallowing any of the milk, move you tongue slowly five or six times to assure the rear of the tongue also comes into contact with the sample. At the same time inhale and exhale through the nose making it possible to identify the aroma

25. How to sample milk 4. Hold the sample in your mouth no longer than 10 seconds to prevent dulling your senses of taste and smell. Spit out the sample quickly and note the aftertaste over the next 10 to 15 seconds. (A persistent, undesirable aftertaste (an unclean, irritating, bitter, or otherwise unpleasant residual mouth sensation) is indicative of a serious off-flavor.

26. How to sample milk 5. Allow a short interval of time (30-45 seconds) between tasting samples; and allow a longer interval after tasting harsh intense and objectionable flavors. This will allow your saliva to refresh your mouth. Sometimes rinsing your mouth with water helps, but usually is not necessary,

27. Cheese Testing

28. 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

29. Types of Cheeses  11 Types of Cheeses  Blue  Brie/Camenbert  Chedder- Mild  Chedder- Sharp  Cream/Neufchatel  Edam/Gouda  Monterey (Jack)  Mozzarella/Pizza  Processed American  Provolone  Swiss

30. Blue semi soft, past, and crumbly Tangy, peppery, spicy White marbled with blue-green mold Self Explanatory

31. Brie/Camembert soft, thin crust creamy interior Mild to pungent taste Brown and White crust and creamy yellow interior Old House Smell Dirty Walnuts Off white with a crust

32. Mild Cheddar Firm/Hard Smooth look Some mechanical openings Mild, tangy taste Yellow-orange to white in color

33. Sharp Cheddar Harder than Mild Cheddar Crumbly Yellow Drier than a mild cheddar (look for Real Small - dingle berries / crumbs) Tangy

34. Cream/Neufchatel Soft and smooth texture Mild, slight acid White to light cream Self Explanatory

35. Edam/Gouda Mellow taste Semi-soft to firm texture Creamy yellow- orange color Comes in circle form in stores Red waxy covering Softer than a Cheddar Can have a lined pattern around it from the wax package it is removed from

36. Monterey (Jack) Sweet taste Firm in texture White in color Taste like mild cheddar but stronger

37. Mozzarella/Pizza Cheese  Mild delicate flavor  Firm, Rubber/plastic texture  Creamy white in color  String Cheese

38. Processed American No holes soft Mild, sweet taste Taste mild Velveeta Cheese Self Explanatory

39. Provolone Firm Texture White Cheese Salty Taste – Sometimes also has a bit of a smoked taste Crumbles in your mouth

40. Swiss White Cheese Processed Holes Mouse Cheese Dirty Feet Smell

41. Milk Unit Parts Inspection

42. Part 1: Problem Solving Milk Fat Content 5 samples to be identified 4 points each Total of 20 points 18 minutes to complete

43. Part 2: Problem Solving Math Problems The Formulas are the same every time This is important to know how to do. These are easy points to get if you take your time and know what you are doing.

44. Judging Milk Fat Content Taste the samples Touch the samples Smell the samples Visually observed the samples for differences

45. Written Test 50 Questions 25 questions over Milk Production 25 questions over Milk Marketing Each question is worth 1pts 50 points total Can’t miss any questions. REALLY IMPORTANT!!!! Study * Study * Study

46. Total District Scoring 270 Total Points Possible at District Contest

47. Total Scoring