DAIRY FOODS 

CAREER DEVELOPMENT EVENT

Revised 2023

	Dairy Foods Career Development Event

Purpose:  The Dairy Foods CDE provides the student the opportunity to identify and learn to determine the quality of dairy foods.  This knowledge could be helpful in producing, processing, buying and selling dairy ƒ∞d§

Objectives:

1. To develop students' abilities to utilize knowledge of high quality milk production and marketing.

2. To develop students' abilities to utilize knowledge of the composition and quality characteristics of raw and pasteurized milk.

3. To develop students' understanding to the causes and control of mastitis, its influences on milk quality and yield and the use of mastitis detection methods in controlling the disease in production of abnormal milk.

4. To develop the students' understanding that clean cows and a clean environment are necessary to produce quality milk.

5. To develop students' ability to identify cheese varieties.

6. To develop the students' ability to identify and evaluate the flavor quality of milk.

7. To develop the students' ability to identify defects in milker unit parts that affect milk quality.

Contest Format

The event can include:

Part I - One class of each:

1. No more than 10 milk samples to be scored on flavor (taste and odor).
2. No more than 10 🧀samples to be identified.

Part II - One class of: 

A. No more than 10 fat content samples to be scored. 

B. Milk fat content of fresh milk products (30 min) - 20 points 

Part III-Written Test

1. A Written test consisting of no more than 50 objective type questions from the updated test bank shall be given. 

Rules and Regulations:

All Scoring for this event will follow the National Scoring Rules. (Revised 2019)

1. All general rules apply except as indicated in the specific rules for this event.

1. Contestants will be allowed up to 2 1/2 hours for completion of the event.

1. Milk Flavor Identification and Evaluation (120 Points—6 points for flavor ID, 6 points for intensity score) (Revised 2019)

  1. Milk samples will be scored using Milk Scoring Guide as updated on the National FFA CDE website. (Revised 8/06)  Prior to the event, the official judges will score one or more samples of milk and explain scoring to the contestants.  All samples of milk are prepared from pasteurized milk intended for table use and will score 1 to 10.  Milk samples will be tempered to 60 degrees F.
  2. Contestants are to use whole numbers when scoring "Flavor" of Milk.  Check only the one most serious defect in a sample; even if more than one flavor is detected.  If no defect is noted, check "No Defect".  See Scoring Guide.

4.	Cheese Identification (100 Points) (Revised 2019)	

i. Ten cheese samples for identification will be selected from those listed. Cubes of the cheeses will be available for tasting. Note: More than one sample of a given cheese may be used. A score of four points is given for each variety correctly identified. Uncolored cheeses may be used. (40 points possible) (Revised 2019)

ii. In addition to identifying cheese samples, participants will classify characteristics of identified cheeses using the following matrix. Participants will have six characteristics to select based on the 10 identified cheese samples. An example cheese characteristic problem can be found in the Reference section of this handbook. (60 points possible). (Revised 2019)

References for cheese identification include:							 

	a. “Cheese" National Dairy Council; 6300 N. River Road, Rosemont, IL 60018.		

	b. "Cheese Varieties"  USDA Handbook 54 (1969):  0-356-511), the latest edition,	 superintendent of Documents, United States Government Printing Office,		 Washington, D.C.  20402 					

	c. "How to Buy Cheese” USDA Home and Garden Bulletin #193 (1971:  0100-1411)	 Superintendent of Documents, United States Government Printing Office, Washington, D.C.  20242 (Revised 2015, 2018)

5.	 Product Identification—Dairy versus Non-Dairy (100 points—6 points identification, 4 points fat content) (Revised 2019)

1. A total of 10 samples consisting of dairy and non-dairy products will be identified and assigned a milk-fat content score.
2. The following products may be included among the samples:

  1. Dairy Products: nonfat (skim) milk (.05%), lowfat milk (1.0%), reduced fat milk (2%), milk (3.25%), half and half (10.5%), butter (80%), sour cream (18%), flavored milk (0.05%–3.25%) light whipped cream (30%), heavy cream (36%). (Revised 2019)
  2. Non-Dairy Products: margarine, non-dairy creamer, non-dairy sour cream, non-dairy milk, non-dairy flavored beverage and non-dairy whipped topping.All of these are to be categorized as non-dairy fat. (Revised 2019)

