Transcript Dairy Foods/Milk Contest

Dairy Foods/Milk
Contest
Milk
Flavor is a combo of olfactory (nosesmelling) and gustatory (mouth-taste)
 1st-Smell the milk
 2nd- taste and swish all around in your
mouth as different areas are
responsible for different tastes

Tongue and Taste
Hints about Milk Flavor
An unclean milk sample will stay in
your mouth.
 Salty you will taste right away.
 Bitter takes a while to get the taste.

Milk Scorecard
For Milk Flavor you will use the Class
1 section of your scorecard. Note that
you must use both sections.
 For Day 3: Go to Michiganffa.com
click on association, click on career
development events, then skills, then
dairy foods scantron and look at the
scorecard.

Just write MEMORIZE numbers from
page one of rules.
 You must memorize the off flavors in
order to know how to fill out the
scorecard.

Cheese ID
Note texture and taste. The block of
cheese will be there along with samples.
Take only one sample.
 Bleu will have bits of blue in it.
 The difference between sharp and mild
chedder is texture. When you squeeze
them, mild is rubbery and sharp will break.
 You must learn the Cheese Char. Matrix.
 Make sure you know how to use the
scorecard.

CMT (California Mastitis
Test)
Used to determine the amount of
bacteria in the milk on the farm. Each
quarter is milked into the paddle.
 Scoring 0 = purple looking milk (no
gel) all the way to 8 of jelled and a
dark purple color representing a lot of
bacteria. (Can’t put the milk in the bulk
tank to sell.)

Written Test
Just write where you can find these in
your notes. Michiganffa.com click on
association, click on career
development events, then skills, then
scroll down to written test. Go on line
and study the test questions.
 It contains the 2016 Test Bank
Questions with answers.

Milk Fat Content
5 samples will be given and by tasting
students must be able to determine
their fat content.
 May include samples from nonfat skim
milk, reduced fat milk (2%), milk
(3.3%), half and half (10.5%), coffee
cream (18%), and whipping cream
(30%).
