Dairy Foods

Identify milk contaminants, cheeses, and defects in milk equipment

The purpose of this event is 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.

National Rules:

Additional Info

  • Age Range: Grades 9-12
  • Competition Venue: State Fair
  • Contest Coordinator: Melvin Phelps - mphelps@lacs.moric.org
  • NY Contest Description: A team will consist of four members with the top three individual scores being combined to represent the team score. Teams will be asked to complete an individual general knowledge exam; evaluate milk samples using the California Mastiffs Test Method; identify cheese samples; score milk samples based on flavor; identify milker unit parts based on defects present; identify real versus artificial dairy foods; and demonstrate a comprehensive knowledge of principles of merchandising, nutritional values, and current issues regarding the dairy food industry. LINK TO DESCRIPTION