Milk Quality and Products

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Milk Quality & Products Link

Overview

To develop abilities to utilize knowledge of high quality milk, its production and marketing.

Be able to utilize selected skills to identify cheese varieties.

Be able to utilize selected skills in evaluating the flavor quality of milk.

Be able to utilize selevted skills to differentiate the amounts of fat in milk.

Rules

• Each chapter shall enter a team composed of three or four participants with the top three scores counting for the team score. Team members must all be members of the same FFA chapter.

• Each participant will participate in all phases of the event.

• Participants and FFA advisors shall report to the resgistration by 9:30 AM or before on event day.

• The team/individual with the highest total points will be the winner.

• Th event will consist of six parts:

  • Part I

    • 40 minutes

    • 40 objective-type questions consisting of 30 questions on milk production and marketing general knowledge and 10 questions on analyzing and interpreting from charts or graphs. Each question will be worth 1 point each.

  • Part II

    • 20 minutes

    • Analyze samples with the California Mastitis Test for somatic cell or mastitis count.

  • Part III

    • 25 minutes

    • 10 milk samples will be evaluated on flavor and flavor intensity.

  • Part IV

    • 25 minutes

    • 10 identification samples of milk products (dairy versus non-dairy).

    • 10 cheese samples to be identified by appearance, taste, and/or odor. (Small cubed and a slice will be displayed.)

  • Part V

    • 30 minutes

    • Team Activity

      • The team activity will be a milk pricing problem that involves the evaluation of milk components like somatic cell count, butterfat, protein, off flavor, milk titration, antibiotic levels, milk handling, or other factors involved in the pricing of milk. This would not be part of the individual score but added to the team score. The test will be set up in sections so points could be awarded as partial credit for correc answers achieved and needed in coming to the final solution. The team activity will be worth 100 points.

• There may be a repeat of samples within every activity - milk samples, milk fat, and cheese identification.

• Answer sheets, work sheets, and other materials will be furnished for each event phase.

• Utensils for sampling will be provided - cups, spoons, etc. Participants may not provide their own utensils.

• Exhibits will be left in place following the event so that FFA chapter advisors and others can view exhibits and take pictures.