1. Food Science

2. Student Safety Requirements
Must wear goggles
Must wear an apron or lab coat
Gloves for ice cream lab only
Must have skin covered from neck down to wrist and toes
Long hair shoulder length or longer must be tied back
Students who unsafely remove their safety clothing/goggles or are observed handling any material or equipment in an unsafe manner WILL BE DISQUALIFIED FROM THIS EVENT!!

3. Student Team Each team must bring safety equipment A writing implement
A calculator
The following materials to prepare ice cream, perform protein/fat analysis, and/or curd analysis:
5 pages (both sides) containing information in any form from any source (sheet protectors ARE permitted)
Plastic bags Paper towels
Cups Gloves (Type may be competitor’s choice)
Spoons Towel
Graduated cylinders ( class A are best)
mL plastic container with lids
Cheesecloth
Beakers
pH paper

4. Supervisors
Will provide milk products (any type of milk may be provided including powdered)
Salts
Lemon juice
Vinegar
Ice (if necessary)
Thermometers
Other reagents or equipment to complete experimental activities
Milk provided will be mL depending on which lab is used & the amount WILL BE THE SAME FOR EACH STUDENT

5. Notebook
Teams must perform 3 or more experiments for each of the three Lab Tasks
Lab tasks are:
Ice Cream Formation
Determination of Curd Mass
Determination of Milk Fat Mass from Cream
Experiments must be recorded on the Food Science Experiment Form and must be placed together in the notebook (Students should be encouraged to do more than 9 experiments but ONLY THE FIRST 3 FOR EACH TASK WILL BE GRADED!)
An experiment constitutes one entry in the notebook & each experiment must have only ONE INDEPENDENT VARIABLE!
The notebook will be impounded prior to the start of the tournament for grading

7. Lab Task #1 Ice Cream Formation
Students will prepare ice cream based on materials provided
Students will form ice cream on a surface to obtain a height measurement by the Event Supervisor
Teams may use any amount of the provided ingredients
Ice cream formation must self-stand for 5 seconds before the measurement is taken
Students may hand shape the ice cream

8. Refer to Food Science Chart
Tye of Milk
Amount Provided
Ice (mg or mL)
Salt (mg or mL)
Whole
125
130
135
140
145
150 2%

9. Lab Task #2 Determine Curd Mass
Students will prepare curds based on materials provided
Students will determine the mass of curd formation which will be compared to the Event Supervisor’s mass of curd formation (using the same materials and similar procedures)

10. Lab Task #3 Milk Fat Determination from Cream
Students will prepare butter based on materials provided
Students will determine the mass of butter formation which will be compared to the Event Supervisor’s mass of butter formation using the same materials and similar procedures

11. The Test Teams will take a written exam covering the following :
ONLY dairy and food science topics. These can be :
The role of lipids
Carbohydrates & proteins typically found in dairy foods
Standard labeling regulations
Basic organic reactions such as esterification, fat bonding
Saturated & unsaturated fats
Chemical structure of sugars, starches, fats, & proteins
Essential fats, vitamins, & proteins
How cooking changes dairy foods chemically
Allergens in dairy foods
Dairy food preservation
RDA (Recommended Daily Allowance) of essential minerals & vitamins in dairy foods & the consequences of NOT having them

12. The Test Cont’d Freezing Point Depression Non-dairy ‘milk’ products
Lactose free milk
Health benefits of dairy foods
Low fat & fat free milk
Lactose intolerance
Emulsification
Pasteurization
Organic dairy products
Casein & whey proteins
Probiotics

13. Scoring High score wins
Notebook score = 2 points / experiment (9 exp’s)  18 points max
Lab task score =
1 – ice cream score = 0.1 pt for each mm of height (rounded)
Ex. – team gets 125mm for height so, 125mm x 0.1 = 12.5 pts.
2 – Curd mass & Milk Fat Mass scores = [(Team mass)/(Supervisor Mass)]x10
Ex. – team gets 2.4g & supervisor gets 2.5g = (2.4/2.5)x10 = 0.96x10 = 9.6 pts.
Test Score % = (% correct)/2 so here  50 points max
Penalties up to 10% of total possible score for cleanup as instructed
Tie Breaker = preselected test questions