CATA Curricular Activities Code Milk Quality And Dairy Foods

cata curricular activities code milk quality and dairy foods milk quality and dairy foods ============================ revised 6/201

CATA Curricular Activities Code Milk Quality and Dairy Foods
Milk Quality and Dairy Foods
============================
Revised 6/2015
Purpose and Standards
To enhance learning activities related to milk quality, federal milk
marketing, attributes of milk products and substitutes for them.
The focus of this Career Development Event is on achievement of high
quality raw milk, federal milk marketing orders and attributes of
selected products of milk.
There are four general areas or functions in the network of persons
who make possible the enjoyment of high quality dairy foods by
consumers.
These are:
1.
Milk production.
2.
Milk quality and safety.
3.
Milk processing or manufacturing.
4.
Marketing of either raw milk or finished products.
The production of high quality raw milk requires the following:
*
Clean and healthy cows.
*
Equipment that is constructed appropriately from approved
materials.
*
Proper installation and operation of the equipment.
*
Rapid cooling of the milk to not more than 41°F (3°C).
*
Delivery of the milk to the processor within 48 hours.
*
Prevention of contamination of the milk with added water,
antibiotics, pesticides, cleaning and sanitizing chemicals,
medicinal agents and any other foreign matter.
Fresh raw milk should possess a sweet bland flavor, be free of flavors
from the feeds the cows eat and be low in numbers of somatic cells and
bacteria. Mixed milk from several cows (herd milk) is expected to
contain at least 3.5% milk fat, 3.1% protein and 4.8% lactose, the
main characterizing constituents. It is the most important source of
calcium in the diet of the average American, supplying approximately
75% of the dietary calcium.
Young persons considering a career related to the subject matter in
this CDE may wish to consider that persons of the following groups
contribute to the successful production of high quality milk and milk
products:
*
Dairy farmers: own, manage and milk the cows and prepare milk for
dealers.
*
Field representatives of the buying and/ or selling organizations:
provide advice to producers and promote milk quality for buyers.
*
Milk sanitarians: enforce public health regulations.
*
Food technologists: apply chemical, physical, microbiological and
sensory tests to determine the quality and safety of milk and milk
products.
*
Manufacturers and dealers of dairy equipment: supply equipment and
service it.
*
Suppliers of chemicals used in cleaning and sanitizing: provide
chemicals and advice on their proper use.
*
Veterinarians: treat diseased animals and advise producers on
disease prevention.
*
Officials and technicians of the USDA Federal Milk Marketing
Orders: sample, test and account for milk marketed under Federal
orders; apply regulations to marketing of raw milk.
*
U. S. Food and Drug Administration: manages the regulation of
grade A milk.
*
U. S. Department of Agriculture: manages the regulation of
manufacturing grade milk; provides grading services to
manufacturers of butter, cheese and nonfat dry milk.
*
State departments of agriculture and/or public health: manage the
public health regulations applied to milk at the state level.
*
State Dairy Extension Agents: provide advice to dairymen regarding
production and sale of milk.
Foundation Standards: Technology – 4.1, 4.2, 4.5, 4.6. Problem Solving
and Critical Thinking – 5.1, 5.3. Health and Safety – 6.1, 6.2, 6.4.
Responsibility and Flexibility – 7.1, 7.2, 7.3, 7.4, 7.5, 7.6. Ethics
and Legal Responsibilities – 8.3, 8.4. Leadership and teamwork – 9.1,
9.2, 9.3, 9.4, 9.5, 9.6. Technical Knowledge and Skills – 10.1.
Agricultural Standards: Agricultural Business Pathway A2.1, A5.2,
A5.3, A6.1. Agriscience Pathway C1.0, C4.0, C6.0, C8.0. Animal Science
Pathway D2.0, D3.0, D6.0, D10.0, D12.0
Contestants
Teams consist of four members, with all four individual scores
counting as the team score. Teams with less than four individuals are
considered individual alternates.
Classes
Class
Individual Points*
Team Points*
Milk A
60
240
Milk B
60
240
Milk C
60
240
Milk D
60
240
Cheese ID
20
80
Milk Fat Content
15
60
Real vs. Imitation
20
80
Written Test**
25
100
Total Points Possible
320
1,280
*High score is the winner. **Points are subtracted for incorrect
answers.
Sub Contest Awards
Team and individual awards will be given for the following areas: Milk
(4 classes), Cheese, Real vs. Imitation, Milk Fat Content, and the
written test.
Tie Breaker
In the event of a tie between individuals or teams, the ties shall be
broken in favor of the contestant or team having the highest TOTAL
milk score on Class A, and then, if necessary, on the other samples in
the order in which they appear on the score cards. 320 points are
possible per contestant.
Rules
I.
Contestants will be allowed 20 minutes per class (round). If all
contestants have finished the round being judged, the Contest
Chair may end the judging of the round early and commence the next
20-minute round.
II.
Contest will include:
A.
Four (4) classes consisting of five (5) milk samples each to
be scored on flavor (taste and odor).
B.
One (1) class of ten (10) cheese samples to be identified.
C.
One (1) class of real vs. artificial dairy products, ten (10)
samples to be identified.
D.
One (1) class of five (5) samples of fresh fluid milk products
will be identified according to their content of milk fat.
E.
One (1) written test consisting of 25 multiple-choice
questions.
III.
Milk samples will be scored using Form 1. All samples of milk are
prepared from pasteurized or raw milk intended for table use and
will score 1 to 10 (see Scoring Guide). Milk samples will be
tempered to 60o F.
IV.
Each class will have a key. Each key will be one of the following
defects only. Samples will not be scored higher than the key(s)
utilized in the contest (key does not have to be in the class).
The keys are as follows:
A.
Feed 9 or 8
B.
No Defect 10
V.
Cheese samples for identification will be selected from those
listed below and on the score sheet Form 2. Cubes of the cheese
will be available for testing. Duplicates may be used. Must be the
same brand.
A.
Blue
B.
Brie/Camembert
C.
Cheddar (mild)
D.
Cheddar (sharp)
E.
Cotija (Mexican)
F.
Cream/Neufchatel
G.
Edam/Gouda
H.
Monterey (Jack)
I.
Mozzarella/Pizza
J.
Munster
K.
Processed American
L.
Provolone
M.
Swiss
VI.
Real vs. Imitations samples to be selected from this list.
Duplicate samples may be used (Form-2). R= Real, I = Imitation
A.
Butter – real
B.
Margarine – imitation
C.
Dairy Cream – real
D.
Non-dairy Cream
E.
Chocolate – real
F.
Imitation Chocolate
G.
Sour Cream – real
H.
Sour Cream - imitation
I.
Cheese - real (shredded form)
J.
Cheese - imitation (substitute) (shredded form)
VII.
Contestants are to use whole numbers when scoring "Flavor" of
milk. Check only the 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.
VIII.
Utensils for sampling will be provided - cups, spoons, tooth
picks, etc.
IX.
A contestant's score on a milk sample shall be the sum of the
grades on "difference" and "defects" of the milk sample, minus a
deduction of two points for every defect missed and an additional
deduction will be made for the difference of the milk scores. The
final milk score shall be the sum of the grades on all milk
samples. The team score shall be the sum of the grades of its
members. The contestant with the highest score shall be the winner
and the team with the highest score shall be the winning team.
Contestant standings in each product shall be obtained by
arranging the score of all contestants in that product in order
from the highest to the lowest. Team standings shall be obtained
the same way.
X.
Contestants' scores on each milk sample on the score card will be
given a grade expressed by the difference between his/her score
and the official score. For example, if a contestant scores
"flavor" 7 and the judges' score is 5, the contestant shall
receive a grade difference of two points. Subtract two points for
the wrong milk defect. If, however, a contestant recognized that
the milk sample scores perfect but fails to indicate that score on
the score card or write in any score outside the range of scores
for the sample or indicates the score by a dash (-) he/she shall
receive a grade difference equivalent to the maximum cut of 10
points. The contestant's grade difference, therefore, shall be 10
when he/she fails to write in the numerical score for that sample.
This rule holds regardless of the official score. Each unscored
milk sample will be assessed a score of twelve (12) points.
XI.
Milk Fat Content of Fresh Milk Products - The following products
may be included among the samples: nonfat (skim) milk, reduced fat
milk (2%), milk (3.3%), half and half (10.5%), coffee cream (18%)
and whipping cream (30%).
XII.
Prior to the start of the state qualifying finals, the top five
coaches representing the previous year’s state qualifying finals
will assess/confirm the scoring of the four state qualifying milk
classes. Final official scores will be determined by a majority
consensus of the top five coaches represented, the CATA approved
contest consultant, and the host facility contest chair.
Scoring Guide
MILK
Scores may range from 1 to 10. On a quality basis 10 = excellent, 8 to
9 = good, 5 to 7 = fair, 2 to 4 = poor, and 1 = unacceptable.
OFF FLAVOR
SCORES
S D P
Bitter
5 3 1
Feed
9 8 5
Flat/Watery
9 8 7
Foreign
5 3 1
Garlic/Onion
5 3 1
High Acid
3 2 1
Malty
5 3 1
Metallic/Oxidized
6 4 1
Rancid
4 1 -
Salty
8 6 4
Unclean
3 2 1
No defect
l0c
1.
Suggested scores are given for three intensities of flavor: S
- slight, D - definite, and P - pronounced. Intermediate
numbers may also be used, for example, a bitter sample of milk
may score 4.
2.
Where a dash is entered a product with that intensity of off
flavor would be unsalable.
3.
Where a sample is identified as No defect, a score of 10 is
entered.
Written Test
The test will be multiple choice consisting of 25 questions to be
worth 1 point each. (Subtract 1 point per question missed to each
individual score). Questions will only come from the most current
published IDFA Dairy Facts edition/publication.
200 Question Test Bank – Once the test bank is created it will be up
to the committee to keep the test bank current with changing facts and
updated by January 31, of each year. It will be the responsibility of
the top five teams at the state contest, with the state winning team
coach, as the chairperson to be in charge of the test bank. After the
test bank is updated, it will be forwarded to the Asst. State FFA
Advisor to be placed on the calaged.org website for the contest
coordinator to then choose their 25 questions.
REFERENCE: IDFA, 1250 H Street, NW, Suite 900, Washington DC, 20005 –
Main phone: (202) 737-4332, FAX (202) 331-7820, Website: www.idfa.org.
Identification of Cheeses
A score of minus two (-2) points is given for each variety incorrectly
identified.
Identification of Real vs. Imitation Dairy Products
A score of minus two (-2) points is given for each sample incorrectly
identified.
Milk Fat Content of Fresh Milk Products
A score of minus three (-3) points is given for each sample
incorrectly identified.
Scorecards
See CDE General Rules for Milk Quality Scorecards.
Awards
The winning team of this contest with the highest score will be
eligible to represent the state at the National FFA CDE. If the
winning team is unable to participate in the national finals, the
second place team may represent California.
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