Dairy Foods CDE

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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
• Individual200
• 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

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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

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Kinds of Milks

• 12 Kinds of Milks
• Acid
• Bitter
• Feed
• Foreign
• Garlic or Onion
• Malty

• Oxidized
• Rancid
• Salty
• Unclean
• Flat
• No Defect

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Judging Milks

• Relies on your taste and smell
• Dont second guess you self
• Always use plastic disposable cups
• Never eat anything spicy or hot before contest
• Dont eat a big meal before contest
• Dont chew any gum
• Can have apple juice to drink during contest

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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

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Foreign

• Any objectionable flavor
• Dont 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

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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

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Unclean

• Bitter flavor
• No smell
• Score 3-1

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Flat Watery

• Tasteless
• Watered downed milk
• Score 9-7
• State score it usually 9

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No Defect

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

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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
• Dont always go by color
• Can have all white cheeses

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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

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Blue

• Tangy, peppery taste
• Semi soft exterior
• Marbled or streaked with blue veins of mold
  exterior

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Brick

• Mild to moderately sharp
• Semi soft to medium firm texture
• Creamy yellow color

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Brie/Camembert

• Mild to pungent taste
• Smooth texture
• Creamy yellow color
• Brown and white crust

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Cheddar Mild/Sharp

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

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Colby

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

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Cream/Neufchatel

• Mild flavor
• Soft and smooth texture
• White in color

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Edam/Gouda

• Mellow-nut like taste
• Semi-soft to firm texture
• Creamy yellow-orange color
• Comes in circle form in stores
• Red waxy covering

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Monterey (Jack)

• Sweet nut like taste
• Firm in texture
• White in color

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Mozzarella/Pizza

• Mild delicate flavor
• Firm, plastic texture
• Creamy white in color
• As time goes cheese gets greasy

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Muenster

• Mild flavor
• Creamy white interior with a yellow tan surface
• Orange covering on cheese

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Processed American

• Taste mild
• Can be white or orange in color
• Has small uniform holes
• Semi-soft texture

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Provolone

• Mellow to smoky taste
• Smells smoky
• Firm texture
• White in color

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Swiss

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

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Part 1 Problem Solving Natural Artificial

• 5 samples to be identified
• 2pts each
• Total of 10 points
• 18 minutes to complete

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Judging Natural Artificial

• Taste the samples
• Touch the samples
• Smell the samples

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Natural Artificial

• Half Half
• Coffee mate
• Land Lakes butter
• I cant believe its not butter
• Sour Cream

• Fat-Free artificial Sour Cream
• Cheese Singles real
• Cool Whip
• Whipping cream
• Mozzarella
• Artificial Cheddar

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Written Test

• Each question is worth 2pts
• Worth Total of 50 points
• Consists of 25-50 questions
• Cant miss any questions. REALLY IMPORTANT!!!!
• Memorize answers

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Dairy Foods Contest

• Area Contests
• Area I II _at_TTU
• Area III VII _at_ TAMU
• Area IV VIII _at_ TSU
• Area V VI _at_ TAMUC
• Area IX _at_ SHSU
• Area X _at_ TAMUK

• Invitational
• Sul Ross University
• Clarendon College
• WTAMU
• Weatherford College
• TSU
• Clear Creek

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State Winners

• 2002
• La Vernia
• Klondike
• Plainview

• 2004
• Valley
• La Vernia
• Panhandle
• 2003
• Plainview
• Klondike
• La Vernia

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Contact Info

• State Contest
• Scottie Cooper
• [phone] SWJGCOOPER_at_aol.com

• National Contest
• Dr. Freddie Scott
• [phone]
• FScott_at_comp.uark.edu