Dairy Products CDEDairy Products CDE

FFA

Career Development Event

Dairy vs. Non-Dairy – (Scorecard)Dairy vs. Non-Dairy – (Scorecard)

Dairy vs. Non-Dairy – (Purpose)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

Dairy vs. Non-Dairy – (Examples)Dairy vs. Non-Dairy – (Examples)

Dairy vs. Non-Dairy – (Examples)Dairy vs. Non-Dairy – (Examples)

Dairy vs. Non-Dairy – (Examples)Dairy vs. Non-Dairy – (Examples)

Dairy vs. Non-Dairy – (Examples)Dairy vs. Non-Dairy – (Examples)

Dairy vs. Non-Dairy – (Examples)Dairy vs. Non-Dairy – (Examples)

Dairy vs. Non-Dairy – (Examples)Dairy vs. Non-Dairy – (Examples)

Dairy vs. Non-Dairy – (Examples)Dairy vs. Non-Dairy – (Examples)

Dairy vs. Non-Dairy – (Examples)Dairy vs. Non-Dairy – (Examples)

Dairy vs. Non-Dairy – (Examples)Dairy vs. Non-Dairy – (Examples)

Cheese Identification – (Scorecard)Cheese Identification – (Scorecard)

Cheese Identification – (Purpose)Cheese Identification – (Purpose)

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

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Cheese Identification – (Examples)Cheese Identification – (Examples)

Milk Flavors – (Scorecard – Part 1)Milk Flavors – (Scorecard – Part 1)

Milk Flavors – (Scorecard – Part 2)Milk Flavors – (Scorecard – Part 2)

Milk Flavors - PurposeMilk Flavors - Purpose

The objective of identifying milk defects is to increase awareness of quality control of dairy products.

Milker Units – (Scorecard – Part 1)Milker Units – (Scorecard – Part 1)

Milker Units – (Scorecard – Part 2)Milker Units – (Scorecard – Part 2)

Milker Units – (Purpose)Milker Units – (Purpose)

The objective of identifying milker unit defects is to understand food science sanitation.

Milker Units – (Examples)Milker Units – (Examples)

Milker Units – (Examples)Milker Units – (Examples)

TestTest

All contestants take a 25 question multiple choice test.

Team ProblemTeam Problem

The team works together to solve a dairy industry problem.