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

3. Contest Consists of 3-4 members Consists of 3-4 members Top 3 Individual scores count Top 3 Individual scores count Total Points Total Points –Individual……200 –Team………….600 Contest consists of 4 classes: 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 Milker Units Sediment Pads Sediment Pads CMT CMT Concepts Concepts Team Event Team Event

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

20. Class 2: Identification of Cheeses Ten Samples of Cheeses in a class Ten Samples of Cheeses in a class Each cheese is worth 2 points Each cheese is worth 2 points Total of 20 points Total of 20 points 18 minutes to complete class 18 minutes to complete class Can have repeated cheeses Can have repeated cheeses Dont always go by color Dont always go by color Can have all white cheeses Can have all white cheeses

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

39. Dairy Foods Contest Area Contests 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 Invitational –Sul Ross University –Clarendon College –WTAMU –Weatherford College –TSU –Clear Creek

40. State Winners 2004 2004 1. Valley 2. La Vernia 3. Panhandle 2003 2003 1. Plainview 2. Klondike 3. La Vernia 2002 2002 1. La Vernia 2. Klondike 3. Plainview

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