Dairy Products

1
Dairy Products

• The two most popular items from dairy cattle
  milk and cheese

2
Milk

• Flavor is the key to popularity.
• Judging begins on the farm (at the point of
  production)
• Continues in the commercial dairy plant at
  various check points then as a finished product.

3
Distinguishing Tastes

• Four primary tastes
• Sweet-produced by sugar noted at tip of the
  tongue
• Sour-lactic acid or tart apple along sides of
  tongue
• Salt-common salt sides and tip of tongue
• Bitter-quinine base of tongue

4
Distinguishing Odor

• Centers are in the uppermost region of the nasal
  cavity.
• Note by inhaling slowly and deeply before and
  after you put the sample in your mouth.

5
Factors Affecting a Judge

• Illness
• Memory taste
• Personal practices-tobacco, it dulls the senses
• Strongly scented soaps, lotion, hair products, or
  perfumes.
• Strong foods-onions, chili, chewing gum.

6
Judging Milk

• Flavors are caused by five factors
• health of cow
• feeds consumed by the cow
• bacteriological action
• chemical changes
• absorption of foreign flavors after the milk is
  drawn

7
Judging Milk

• Bitter
• strong feeds or weeds which may carry through to
  the milk
• conditions present in milk from cows in late
  lactating
• bacterial growth, but normally wont happen
  unless several days of warm temperatures
• sometimes confused with rancid milk but only
  detected by taste, not smell.

8
Judging Milk

• Cooked
• results from heating
• Feed
• green grass, silage, turnips, and alfalfa can
  carry through to milk
• take cows off feeds at least 4 hours before
  milking

9
Judging Milk

• Flat (watery)
• tasteless flavor
• normal milk partially diluted in water
• Foreign
• any objectionable flavor like fly spray, paint,
  oil, kerosene, etc.
• Sanitizes also, if left on equipment may be
  absorbed
• Medicine

10
Judging Milk

• Garlic/Onion
• when cows eat garlic, onions, leeks
• distinctive odor and taste
• High Acid
• bacterial growth
• Malty
• not common, but if milk is not commonly cooled it
  may occur.

11
Judging Milk

• Metallic
• rough and puckery on mouth and tongue
• caused when milk comes into contacts with
  corrodible metal
• Musty
• musty or moldy hay
• Salty
• may come from milk infested with mastitis

12
Judging Milk

• Oxidized
• pungent flavor
• Papery or cardboard, sunlight, and talloway
• One of the most troublesome milk flavors
• Rancid
• stale fat flavor not encountered in extreme form
  in fresh milk
• has odor

13
Judging Milk

• Unclean
• seldom found except in pasteurized milk that has
  been stored too long
• accompanies bitter flavor
• may be caused by bacteria
• Weedy
• bitter characteristic
• ragweed, bitterweed, peppergrass

14
Cheese Identification

• Blue
• blue-vein mold ripened variety
• tangy peppery flavor after aging 2-6 mo.
• Texture is semisoft, pasty, crumbly.
• Brick
• semisoft to medium firm elastic texture ripened
  variety
• mild to moderately sharp flavor, aged 2-4 mo..
• Small mechanical openings creamy yellow

15
Cheese

• Brie
• Mild to pungent flavor after aging 4-8 weeks.
• Soft and smooth texture
• creamy yellow interior with an edible thin, brown
  and white crust

16
Cheese

• Cheddar (mild)
• mild to slightly developed nut-like cheddar
  flavor
• aged 2-3 mo..
• firm and smooth with some mechanical openings
• white to medium yellow-orange
• Cheddar (sharp)
• sharp nut-like flavor aged 8-12 mo..
• Smooth and waxy with some openings

17
Cheese

• Colby
• mild to mellow flavor
• aged 1-3 mo..
• softer and more open than cheddar with numerous
  irregular openings
• white to medium yellow-orange

18
Cheese

• Cream
• soft unripened made from the cream of the cows
  milk
• mild, acid flavor not aged
• soft and smooth white to light cream

19
Cheese

• Gouda
• made from whole or partly skimmed milk
• mellow, nut-like flavor aged 2-6 mo..
• Semisoft to firm, smooth, small irregular
  openings
• creamy yellow or medium yellow-orange
• may have a red wax coating
• cannonball or oval shape

20
Cheese

• Monterey (Jack)
• mild to mellow flavor aged 1-3 mo..
• Soft to semisoft small openings evenly dispersed
• white to light cream
• Mozzarella
• unripened made from whole or partly skimmed milk
• mild, delicate flavor not aged
• slightly firm and plastic creamy white

21
Cheese

• Munster
• mild to mellow flavor aged 1-8 weeks
• semisoft with small openings throughout
• creamy white interior with a yellow tan surface
• Provolone
• mellow to sharp flavor with smoky and salty
  overtones aged 2-12 mo..
• Firm and smooth light creamy interior with a
  light brown or golden surface.

22
Cheese

• Ricotta
• unripened made from whole or partly skimmed milk
  or whey
• sweet, nut-like flavor not aged
• soft and may have a grainy consistency
• white
• Swiss
• sweet, nut-like flavor aged 3-9 mo...
• Firm and smooth with medium to large round eyes
  light yellow