Dairy Foods CDE

1. Dairy Foods CDE By Adam Lampman

2. Purpose To enhance learning activities relative to the quality production, processing, distribution, promotion, marketing, and consumption of dairy foods. To assist students to develop a sound perceptive for utilizing decision making

3. Contest Consists of 3-4 members Top 3 Individual scores count Total Points Individual��200 Team����.600 Contest consists of 4 classes: Milk Flavor Identification and Evaluation Identification of Cheeses Identification of Real vs. Artificial Dairy Foods Written Exam

4. National Contest Milker Units Sediment Pads CMT Concepts Team Event

5. Class 1: Milks 10 Samples of milk 2 points for each defect and scoring is worth one point. Total of 120 points Have 36 minutes to complete. When scoring milk its on a 1 to 10 range. Can have 2 of the same kind of milk defects in this contest

6. Kinds of Milks 12 Kinds of Milks Acid Bitter Feed Foreign Garlic or Onion Malty Oxidized Rancid Salty Unclean Flat No Defect

7. Judging Milks Relies on your taste and smell Don�t second guess you self 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

8. Acid Milk Milk mixed with buttermilk Tastes and smells like buttermilk Score: 3-1 State 3 or 2

9. Bitter No smell Has bitter taste Score: 5-1 State score it: 5-3

10. Feed Most prevalent off-flavor Score: 9-5 State score: 8 Rarely is at state

11. Foreign Any objectionable flavor Don�t allow students to drink Never shows up at the state contest or at nationals Score: 5-3

12. Garlic-Onion Obnoxious Weed Flavor Distinctive Taste and Odor Rarely shows up at State Contest Score: 5-3

13. Malty Distinct taste and smell Score: 5-1 State usually score it a 5

14. Oxidized/Metallic Distinct smell and flavor Oxidized tastes like cardboard Metallic tastes like metal Score: 6-1 State usually score it a 5

15. Rancid No smell Score: 4-1 Score at state usually 4

16. Salty No smell Has distinct salty taste Score: 8-4 Score at State usually 8-7

17. Unclean Bitter flavor No smell Score: 3-1

18. Flat Watery Tasteless Watered downed milk Score: 9-7 State score it usually 9

19. No Defect Smells like good milk Has nothing wrong with it Score is a 10 ALWAYS!!!!! 3 No Defects last two years at State

20. 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

21. Types of Cheeses 14 Types of Cheeses Blue Brick Brie/Camenbert Chedder (Mild/Sharp) Colby Cream/Neufchatel Edam/Gouda Monterey (Jack) Mozzarella/Pizza Munster Processed American Provolone Swiss

22. Blue Tangy, peppery taste Semi soft exterior Marbled or streaked with blue veins of mold exterior

23. Brick Mild to moderately sharp Semi soft to medium firm texture Creamy yellow color

24. Brie/Camembert Mild to pungent taste Smooth texture Creamy yellow color Brown and white crust

25. Cheddar Mild/Sharp Yellow-orange to white in color Firm texture Mild Cheddar has a mild tangy taste Sharp Cheddar sticks to the teeth

26. Colby Mild tasting White to medium yellow-orange texture Has tiny open holes Softer texture than cheddar

27. Cream/Neufchatel Mild flavor Soft and smooth texture White in color

28. Edam/Gouda Mellow-nut like taste Semi-soft to firm texture Creamy yellow-orange color Comes in circle form in stores Red waxy covering

29. Monterey (Jack) Sweet nut like taste Firm in texture White in color

30. Mozzarella/Pizza Mild delicate flavor Firm, plastic texture Creamy white in color As time goes cheese gets greasy

31. Muenster Mild flavor Creamy white interior with a yellow tan surface Orange covering on cheese

32. Processed American Taste mild Can be white or orange in color Has small uniform holes Semi-soft texture

33. Provolone Mellow to smoky taste Smells smoky Firm texture White in color

34. Swiss Sweet, nut-like flavor Firm texture Has large uniform holes Light yellow in color

35. Part 1: Problem Solving Natural & Artificial 5 samples to be identified 2pts each Total of 10 points 18 minutes to complete

36. Judging Natural & Artificial Taste the samples Touch the samples Smell the samples

37. Natural & Artificial Half & Half Coffee mate Land Lakes butter I can�t believe its not butter Sour Cream Fat-Free artificial Sour Cream Cheese Singles real Cool Whip Whipping cream Mozzarella Artificial Cheddar

38. Written Test Each question is worth 2pts Worth Total of 50 points Consists of 25-50 questions Can�t miss any questions. REALLY IMPORTANT!!!! Memorize answers

39. Dairy Foods Contest Area Contests Area I & II @TTU Area III & VII @ TAMU Area IV & VIII @ TSU Area V & VI @ TAMUC Area IX @ SHSU Area X @ TAMUK Invitational Sul Ross University Clarendon College WTAMU Weatherford College TSU Clear Creek

40. State Winners 2004 Valley La Vernia Panhandle 2003 Plainview Klondike La Vernia 2002 La Vernia Klondike Plainview

41. Contact Info State Contest Scottie Cooper (806) 637-4964 SWJGCOOPER@aol.com National Contest Dr. Freddie Scott (501) 575-2035 FScott@comp.uark.edu