Dairy Foods CDE

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

Milk Testing

Use your senses

Sight

Smell

Taste

Know the scoring for Definite

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.

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

Kinds of Milks

• 12 Kinds of Milks AcidBitter Feed Flat-Watery ForeignGarlic or Onion

Malty No Defect Oxidized Rancid Salty

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)

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.

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.

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.

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.

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.

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.

No Defect

• Smells like good milk• Has nothing wrong with it• Score is a 10 ALWAYS!!!!!

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

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.

Salty

• No smell• Has distinct salty taste• Score: 8-6-4

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.

How to sample milk

• 2 Next pour the sample into a glass or cup. Immediately determine the odor of the sample again.

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

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.

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,

Cheese Testing

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

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

Blue

• semi soft, past, and crumbly

• Tangy, peppery, spicy• White marbled with

blue-green mold

• Self Explanatory

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 •

Mild Cheddar

• Firm/Hard• Smooth look• Some mechanical

openings• Mild, tangy taste• Yellow-orange to

white in color

Sharp Cheddar

• Harder than Mild Cheddar

• Crumbly • Yellow • Drier than a mild

cheddar (look for Real Small - dingle berries / crumbs)

• Tangy

Cream/Neufchatel

• Soft and smooth texture

• Mild, slight acid• White to light cream

• Self Explanatory

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

Monterey (Jack)

• Sweet taste• Firm in texture• White in color

• Taste like mild cheddar but stronger

Mozzarella/Pizza Cheese

Mild delicate flavor Firm, Rubber/plastic

texture Creamy white in color

String Cheese

Processed American

• No holes soft• Mild, sweet taste• Taste mild

• Velveeta Cheese

• Self Explanatory

Provolone

• Firm Texture• White Cheese• Salty Taste –

Sometimes also has a bit of a smoked taste

• Crumbles in your mouth

Swiss

• White Cheese • Processed Holes • Mouse Cheese • Dirty Feet Smell

Milk Unit Parts Inspection

Part 1: Problem SolvingMilk Fat Content

• 5 samples to be identified• 4 points each• Total of 20 points • 18 minutes to complete

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.

Judging Milk Fat Content

• Taste the samples• Touch the samples• Smell the samples• Visually observed the samples for

differences

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

Total District Scoring

270 Total Points Possible at District Contest

Total Scoring