Milk Quality & Products Evaluation

State Milk Quality & Productions Evaluation

ALLERGY WARNING: MILK and PRODUCTS CONTAINING MILK

Food products used in this event may contain milk. Any participant in need of reasonable ADA accommodation(s) for their participation in the Milk Quality and Products CDE should email the contest superintendent. All requests will remain confidential. Accommodation for allergies may not be granted due to the content for this contest. FVTC is not responsible for a medical crisis due to exposure to an allergen. 

Teams will compete in an in-person contest on March 28, 2025.  

Number of Teams: 

• This contest is capped at the first 15 schools to register. One team per school.

Qualification statement:

• This is a state qualifying contest with the top seven teams advancing to the State FFA CDE Contest. The teams advancing to the state-level competition will be determined by the State FFA CDE guidelines.  

Scantron: Judging Card Milk Quality and Products (479-6) 

Location Notes:  

• Teams will assemble in A170 at the FVTC Main Campus. 

Description of the Contest:

• The contest will consist of:

Team Activity

Time Limit: 30 minutes

1. Written Problem-Solving Exam (20 Points) -  A 20-question, multiple choice written exam, will be given to assess the student's individual knowledge of dairy processing, marketing, and quality of dairy products. (One point per question.)

Individual Activities 

Time Limit: 1 hour and 30 minutes

1. Milk Production and Milk Marketing Exam—Individual (20 Points)

• A 20 question, multiple choice written exam, will be given to assess the students’ individual knowledge of dairy processing, marketing, and quality of dairy products. (One point per question.)

2. Cheese Identification (20 Points) - Ten (10) cheese samples will be identified. The cheese samples will be cut into cubes with a cross-section displayed on a plate. Uncolored cheeses may be utilized. (Two points per correct answer.)

Cheese Identification List:

• Blue/Bleu

• Brie

• Cheddar Mild 

• Cheddar Sharp

• Cream/Neufchatel

• Edam/Gouda

• Monterey Jack

• Mozzarella

• Processed American

• Provolone

• Swiss

• Colby

• Feta

• Havarti

• Gruyere

• Muenster

• Parmesan

• Queso Fresco

• Ricotta

• Romano

3. Milk Flavor Identification (20 Points) - Ten (10) samples of milk will be provided to identify the correct flavor. (Two points per correct answer.)

Milk Defect List:

• Acid

• Bitter

• Feed

• Flat/Watery

• Foreign

• Garlic or onion

• Malty

• No defect

• Oxidized

• Rancid

• Salty

4. Natural versus Imitation Identification (20 Points) - Ten (10 samples of real dairy products or artificial dairy substitute foods will be evaluated. Students will identify if the items are real dairy products or artificial dairy products. (Two points per correct answer.)

Special Requirements:

• Business casual dress is preferred. Please no sweatshirts with hoods or ripped jeans. 

• Individuals are expected to bring their own manual calculator, sharpened #2 pencils, and clipboard free of notes and other markings. 

Please review the State FFA Career Development Events.