Milk Quality and Products
Contest Chairs:
Terri Raatz
Rachel Siegler
This is a qualifying contest for the State contest. The top 50% of the participating teams will be eligible to enter the State FFA Career Development event. (The percentages qualified at area contests are based on the percentage of full three- or four-person teams indicating that they are attempting to qualify at an area contest.) Practice teams will not be accepted.
Contest Description
NO CELL PHONES ALLOWED!
Score cards will be provided. Contestants should have a no. 2 pencil and eraser.
Please review the state FFA Career Development Events.
Contest Purpose
To provide a competitive event for high school agriculture students, emphasizing skills in dairy product identification and evaluation.
Objectives
To provide high school agriculture students with dairy interests a practical experience that will serve them well in industry positions related to milk and dairy products.
To develop students' skills in identifying dairy products.
To provide experience in the evaluation of milk quality.
Event Format
A. Knowledge of Dairy Processing, Marketing, and Quality of Dairy Products
A written exam will be given to assess the students' knowledge of dairy processing, marketing, and quality of dairy products.
B. Milk Flavor Identification and Evaluation
Ten samples of milk will be given to participants to identify flavor and intensity.
Correctly identifying the milk off flavor.
The intensity of the flavor will be scored as follows.
Milk samples are to be evaluated using the following guide:
|
10 |
Excellent |
|
|
|
|
8 to 9 |
Good |
|
|
|
|
5 to 7 |
Fair |
|
|
|
|
2 to 4 |
Poor |
|
|
|
|
1 |
Unacceptable/unsalable |
|
||
|
Off Flavor |
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 |
|
|
Oxidized |
6 |
4 |
1 |
|
|
Rancid |
4 |
2 |
1 |
|
|
Salty |
8 |
6 |
4 |
|
|
Unclean |
3 |
2 |
1 |
|
|
No Defects |
10 |
|
||
C. Cheese Identification
Ten (10) cheese samples will be identified.
The cheese samples will be cut into cubes with a cross section displayed on a plate.
Uncolored cheeses may be used.
D. Real and Artificial
Five (5) samples of real dairy products or artificial dairy substitute foods will be evaluated.
The number of samples will depend upon the availability of resources.
Students will identify whether the items are real or artificial.
This contest scoring is different than other contests. A score of “0” zero is perfect. Incorrect answers will gain points.
