Dairy Foods CDEDairy Foods CDE

ByBy

Adam LampmanAdam Lampman

PurposePurpose

To enhance learning activities To enhance learning activities relative to the quality production, relative to the quality production, processing, distribution, processing, distribution, promotion, marketing, and promotion, marketing, and consumption of dairy foods.consumption of dairy foods.

To assist students to develop a To assist students to develop a sound perceptive for utilizing sound perceptive for utilizing decision makingdecision making

ContestContest

Consists of 3-4 membersConsists of 3-4 members Top 3 Individual scores countTop 3 Individual scores count Total PointsTotal Points

– Individual……200Individual……200– Team………….600Team………….600

Contest consists of 4 classes:Contest consists of 4 classes:– Milk Flavor Identification and EvaluationMilk Flavor Identification and Evaluation– Identification of CheesesIdentification of Cheeses– Identification of Real vs. Artificial Dairy Identification of Real vs. Artificial Dairy

FoodsFoods– Written ExamWritten Exam

National ContestNational Contest

Milker UnitsMilker Units Sediment PadsSediment Pads CMTCMT ConceptsConcepts Team EventTeam Event

Class 1: MilksClass 1: Milks

10 Samples of milk10 Samples of milk 2 points for each defect and 2 points for each defect and

scoring is worth one point.scoring is worth one point. Total of 120 points Total of 120 points Have 36 minutes to complete.Have 36 minutes to complete. When scoring milk its on a 1 to 10 When scoring milk its on a 1 to 10

range.range. Can have 2 of the same kind of Can have 2 of the same kind of

milk defects in this contestmilk defects in this contest

Kinds of MilksKinds of Milks

12 Kinds of Milks 12 Kinds of Milks AcidAcid BitterBitter FeedFeed ForeignForeign Garlic or Onion Garlic or Onion MaltyMalty

OxidizedOxidized RancidRancid SaltySalty Unclean Unclean Flat Flat No DefectNo Defect

Judging MilksJudging Milks

Relies on your taste and smellRelies on your taste and smell Don’t second guess you selfDon’t second guess you self Always use plastic disposable cupsAlways use plastic disposable cups Never eat anything spicy or hot before Never eat anything spicy or hot before

contestcontest Don’t eat a big meal before contestDon’t eat a big meal before contest Don’t chew any gum Don’t chew any gum Can have apple juice to drink during Can have apple juice to drink during

contestcontest

Acid MilkAcid Milk

Milk mixed with buttermilkMilk mixed with buttermilk Tastes and smells like buttermilkTastes and smells like buttermilk Score: 3-1Score: 3-1 State 3 or 2State 3 or 2

BitterBitter

No smellNo smell Has bitter tasteHas bitter taste Score: 5-1 Score: 5-1 State score it: 5-3State score it: 5-3

FeedFeed

Most prevalent off-flavorMost prevalent off-flavor Score: 9-5Score: 9-5 State score: 8State score: 8 Rarely is at stateRarely is at state

ForeignForeign

Any objectionable flavorAny objectionable flavor Don’t allow students to drinkDon’t allow students to drink Never shows up at the state Never shows up at the state

contest or at nationalscontest or at nationals Score: 5-3Score: 5-3

Garlic-OnionGarlic-Onion

Obnoxious Weed FlavorObnoxious Weed Flavor Distinctive Taste and OdorDistinctive Taste and Odor Rarely shows up at State Contest Rarely shows up at State Contest Score: 5-3Score: 5-3

MaltyMalty

Distinct taste and smellDistinct taste and smell Score: 5-1 Score: 5-1 State usually score it a 5State usually score it a 5

Oxidized/MetallicOxidized/Metallic

Distinct smell and flavorDistinct smell and flavor Oxidized tastes like cardboardOxidized tastes like cardboard Metallic tastes like metalMetallic tastes like metal Score: 6-1Score: 6-1 State usually score it a 5State usually score it a 5

RancidRancid

No smellNo smell Score: 4-1 Score: 4-1 Score at state usually 4Score at state usually 4

SaltySalty

No smellNo smell Has distinct salty tasteHas distinct salty taste Score: 8-4 Score: 8-4 Score at State usually 8-7Score at State usually 8-7

UncleanUnclean

Bitter flavorBitter flavor No smellNo smell Score: 3-1Score: 3-1

Flat WateryFlat Watery

TastelessTasteless Watered downed milkWatered downed milk Score: 9-7Score: 9-7 State score it usually 9State score it usually 9

No DefectNo Defect

Smells like good milkSmells like good milk Has nothing wrong with itHas nothing wrong with it Score is a 10 ALWAYS!!!!!Score is a 10 ALWAYS!!!!! 3 No Defects last two years at 3 No Defects last two years at

StateState

Class 2: Identification Class 2: Identification of Cheesesof Cheeses

Ten Samples of Cheeses in a classTen Samples of Cheeses in a class Each cheese is worth 2 pointsEach cheese is worth 2 points Total of 20 pointsTotal of 20 points 18 minutes to complete class18 minutes to complete class Can have repeated cheesesCan have repeated cheeses Don’t always go by colorDon’t always go by color Can have all white cheesesCan have all white cheeses

Types of CheesesTypes of Cheeses

14 Types of Cheeses14 Types of Cheeses BlueBlue BrickBrick Brie/CamenbertBrie/Camenbert Chedder (Mild/Sharp)Chedder (Mild/Sharp) ColbyColby Cream/NeufchatelCream/Neufchatel Edam/GoudaEdam/Gouda

Monterey (Jack)Monterey (Jack) Mozzarella/PizzaMozzarella/Pizza MunsterMunster Processed Processed

AmericanAmerican ProvoloneProvolone SwissSwiss

BlueBlue

Tangy, peppery tasteTangy, peppery taste Semi soft exteriorSemi soft exterior Marbled or streaked with blue Marbled or streaked with blue

veins of mold exteriorveins of mold exterior

BrickBrick

Mild to moderately sharpMild to moderately sharp Semi soft to medium firm textureSemi soft to medium firm texture Creamy yellow colorCreamy yellow color

Brie/CamembertBrie/Camembert

Mild to pungent tasteMild to pungent taste Smooth textureSmooth texture Creamy yellow color Creamy yellow color Brown and white crustBrown and white crust

Cheddar Mild/SharpCheddar Mild/Sharp

Yellow-orange to white in colorYellow-orange to white in color Firm textureFirm texture Mild Cheddar has a mild tangy Mild Cheddar has a mild tangy

tastetaste Sharp Cheddar sticks to the teeth Sharp Cheddar sticks to the teeth

ColbyColby

Mild tastingMild tasting White to medium yellow-orange White to medium yellow-orange

texturetexture Has tiny open holesHas tiny open holes Softer texture than cheddarSofter texture than cheddar

Cream/NeufchatelCream/Neufchatel

Mild flavorMild flavor Soft and smooth textureSoft and smooth texture White in colorWhite in color

Edam/GoudaEdam/Gouda

Mellow-nut like tasteMellow-nut like taste Semi-soft to firm textureSemi-soft to firm texture Creamy yellow-orange colorCreamy yellow-orange color Comes in circle form in storesComes in circle form in stores Red waxy coveringRed waxy covering

Monterey (Jack)Monterey (Jack)

Sweet nut like tasteSweet nut like taste Firm in textureFirm in texture White in colorWhite in color

Mozzarella/PizzaMozzarella/Pizza

Mild delicate flavorMild delicate flavor Firm, plastic textureFirm, plastic texture Creamy white in colorCreamy white in color As time goes cheese gets greasyAs time goes cheese gets greasy

MuensterMuenster

Mild flavorMild flavor Creamy white interior with a Creamy white interior with a

yellow tan surfaceyellow tan surface Orange covering on cheeseOrange covering on cheese

Processed AmericanProcessed American

Taste mildTaste mild Can be white or orange in colorCan be white or orange in color Has small uniform holesHas small uniform holes Semi-soft textureSemi-soft texture

ProvoloneProvolone

Mellow to smoky tasteMellow to smoky taste Smells smoky Smells smoky Firm textureFirm texture White in colorWhite in color

SwissSwiss

Sweet, nut-like flavorSweet, nut-like flavor Firm textureFirm texture Has large uniform holesHas large uniform holes Light yellow in colorLight yellow in color

Part 1: Problem Part 1: Problem Solving Natural & Solving Natural &

ArtificialArtificial 5 samples to be identified5 samples to be identified 2pts each2pts each Total of 10 points Total of 10 points 18 minutes to complete18 minutes to complete

Judging Natural & Judging Natural & ArtificialArtificial

Taste the samplesTaste the samples Touch the samplesTouch the samples Smell the samplesSmell the samples

Natural & ArtificialNatural & Artificial

Half & Half Half & Half Coffee mateCoffee mate Land Lakes Land Lakes

butter butter I can’t believe its I can’t believe its

not butternot butter Sour CreamSour Cream

Fat-Free artificial Fat-Free artificial Sour CreamSour Cream

Cheese Singles Cheese Singles real real

Cool WhipCool Whip Whipping creamWhipping cream MozzarellaMozzarella Artificial CheddarArtificial Cheddar

Written TestWritten Test

Each question is worth 2ptsEach question is worth 2pts Worth Total of 50 pointsWorth Total of 50 points Consists of 25-50 questionsConsists of 25-50 questions Can’t miss any questions. REALLY Can’t miss any questions. REALLY

IMPORTANT!!!!IMPORTANT!!!! Memorize answersMemorize answers

Dairy Foods ContestDairy Foods Contest

Area ContestsArea Contests– Area I & II @TTUArea I & II @TTU– Area III & VII @ Area III & VII @

TAMUTAMU– Area IV & VIII @ Area IV & VIII @

TSUTSU– Area V & VI @ Area V & VI @

TAMUCTAMUC– Area IX @ SHSUArea IX @ SHSU– Area X @ TAMUKArea X @ TAMUK

InvitationalInvitational– Sul Ross Sul Ross

UniversityUniversity– Clarendon Clarendon

CollegeCollege– WTAMUWTAMU– Weatherford Weatherford

CollegeCollege– TSUTSU– Clear CreekClear Creek

State WinnersState Winners

• 200420041.1. ValleyValley2.2. La VerniaLa Vernia3.3. PanhandlePanhandle

• 200320031.1. PlainviewPlainview2.2. KlondikeKlondike3.3. La VerniaLa Vernia

• 200220021.1. La VerniaLa Vernia

2.2. KlondikeKlondike

3.3. PlainviewPlainview

Contact InfoContact Info

State ContestState Contest Scottie CooperScottie Cooper (806) 637-4964 (806) 637-4964

SWJGCOOPER@aSWJGCOOPER@aol.comol.com

National ContestNational Contest Dr. Freddie ScottDr. Freddie Scott

(501) 575-2035(501) 575-2035

FScott@comp.uark.FScott@comp.uark.eduedu