Dairy Foods CDE
Purpose
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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
Contest
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Consists of 3-4 members
Top 3 Individual scores count
Total Points
– Individual……200
– Team………….600
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Contest consists of 4 classes:
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Milk Flavor Identification and Evaluation
Identification of Cheeses
Identification of Real vs. Artificial Dairy Foods
Written Exam
National Contest
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Milker Units
Sediment Pads
CMT
Concepts
Team Event
Class 1: Milks
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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
Kinds of Milks
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12 Kinds of Milks
 Acid
 Bitter
 Feed
 Foreign
 Garlic or Onion
 Malty
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Oxidized
Rancid
Salty
Unclean
Flat
No Defect
Judging Milks
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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
Acid Milk
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Milk mixed with buttermilk
Tastes and smells like buttermilk
Score: 3-1
State 3 or 2
Bitter
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No smell
Has bitter taste
Score: 5-1
State score it: 5-3
Feed
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Most prevalent off-flavor
Score: 9-5
State score: 8
Rarely is at state
Foreign
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Any objectionable flavor
Don’t allow students to drink
Never shows up at the state contest or
at nationals
Score: 5-3
Garlic-Onion
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Obnoxious Weed Flavor
Distinctive Taste and Odor
Rarely shows up at State Contest
Score: 5-3
Malty
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Distinct taste and smell
Score: 5-1
State usually score it a 5
Oxidized/Metallic
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Distinct smell and flavor
Oxidized tastes like cardboard
Metallic tastes like metal
Score: 6-1
State usually score it a 5
Rancid
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No smell
Score: 4-1
Score at state usually 4
Salty
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No smell
Has distinct salty taste
Score: 8-4
Score at State usually 8-7
Unclean
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Bitter flavor
No smell
Score: 3-1
Flat Watery
 Tasteless
 Watered downed milk
 Score: 9-7
 State score it usually 9
No Defect
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Smells like good milk
Has nothing wrong with it
Score is a 10 ALWAYS!!!!!
3 No Defects last two years at State
Class 2: Identification of
Cheeses
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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
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14 Types of Cheeses
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Blue
Brick
Brie/Camenbert
Chedder (Mild/Sharp)
Colby
Cream/Neufchatel
Edam/Gouda
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Monterey (Jack)
Mozzarella/Pizza
Munster
Processed American
Provolone
Swiss
Blue
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Tangy, peppery taste
Semi soft exterior
Marbled or streaked with blue veins of
mold exterior
Brick
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Mild to moderately sharp
Semi soft to medium firm texture
Creamy yellow color
Brie/Camembert
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Mild to pungent taste
Smooth texture
Creamy yellow color
Brown and white crust
Cheddar Mild/Sharp
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Yellow-orange to white in color
Firm texture
Mild Cheddar has a mild tangy taste
Sharp Cheddar sticks to the teeth
Colby
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Mild tasting
White to medium yellow-orange
texture
Has tiny open holes
Softer texture than cheddar
Cream/Neufchatel
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Mild flavor
Soft and smooth texture
White in color
Edam/Gouda
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Mellow-nut like taste
Semi-soft to firm texture
Creamy yellow-orange color
Comes in circle form in stores
Red waxy covering
Monterey (Jack)
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Sweet nut like taste
Firm in texture
White in color
Mozzarella/Pizza
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Mild delicate flavor
Firm, plastic texture
Creamy white in color
As time goes cheese gets greasy
Muenster
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Mild flavor
Creamy white interior with a yellow
tan surface
Orange covering on cheese
Processed American
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Taste mild
Can be white or orange in color
Has small uniform holes
Semi-soft texture
Provolone
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Mellow to smoky taste
Smells smoky
Firm texture
White in color
Swiss
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Sweet, nut-like flavor
Firm texture
Has large uniform holes
Light yellow in color
Part 1: Problem Solving
Natural & Artificial
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5 samples to be identified
2pts each
Total of 10 points
18 minutes to complete
Judging Natural &
Artificial
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Taste the samples
Touch the samples
Smell the samples
Natural & Artificial
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Half & Half
Coffee mate
Land Lakes butter
I can’t believe its
not butter
Sour Cream
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Fat-Free artificial
Sour Cream
Cheese Singles real
Cool Whip
Whipping cream
Mozzarella
Artificial Cheddar
Written Test
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Each question is worth 2pts
Worth Total of 50 points
Consists of 25-50 questions
Can’t miss any questions. REALLY
IMPORTANT!!!!
Memorize answers
Dairy Foods Contest
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Area Contests
– Area I & II @TTU
– Area III & VII @
TAMU
– Area IV & VIII @
TSU
– Area V & VI @
TAMUC
– Area IX @ SHSU
– Area X @ TAMUK
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Invitational
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Sul Ross University
Clarendon College
WTAMU
Weatherford College
TSU
Clear Creek
State Winners
•
2004
1.
2.
3.
•
Valley
La Vernia
Panhandle
2003
1.
2.
3.
Plainview
Klondike
La Vernia
•
2002
1.
2.
3.
La Vernia
Klondike
Plainview
Contact Info
State Contest
 Scottie Cooper
 (806) 637-4964
SWJGCOOPER@aol.
com
National Contest
 Dr. Freddie Scott
(501) 575-2035
[email protected]
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