Dairy products judging trains young people in decision making skills related to milk and milk products. Team members learn:
- How to evaluate the quality of dairy products
- How to identify the differences between dairy products and non-dairy products
The contest will be divided into four parts. Members will be asked to evaluate a group of six milk samples on the basis of flavor criticisms. Members will be asked to evaluate a group of five samples of cheddar cheese on the basis of flavor, body and texture. Members will also be asked to evaluate a group of six samples of vanilla ice cream on the basis of flavor, body and texture. Finally members will be asked to determine which of a given group of samples is a “real” dairy product and which is an artificial counterpart (butter vs. margarine, coffee whitener vs. half and half, whipped cream vs. non-dairy whipping topping, cheese vs. non-dairy imitation cheese).
Please contact Dan Owen at (931) 433-1582 if you would like more information about 4-H dairy products judging.