Judging / scoring milk and cheese
What are the three main qualities judges look for when evaluating milk?
Flavor, appearance, and odor.
What is the purpose of a “sell-by” date on milk or cheese packaging?
It indicates the last date the product should be sold to ensure freshness for the consumer.
What is the main purpose of pasteurization in fluid milk?
To kill harmful bacteria and extend the shelf life of milk.
What is Class I milk primarily used for?
It is used for fluid milk, such as milk sold for drinking.
What does “on-farm milk pricing” mean?
It refers to the price farmers receive for the raw milk they produce
When scoring cheese, what does the term “body and texture” refer to?
It refers to the firmness, smoothness, and elasticity of the cheese
How long is milk typically safe to consume after its sell-by date if properly stored?
Milk is usually safe for 5–7 days after the sell-by date if kept at or below 40°F
What is the difference between homogenized milk and non-homogenized milk?
Homogenized milk has fat molecules broken down to create a uniform texture, while non-homogenized milk separates into cream and liquid
What types of dairy products are included in Class II milk?
Soft dairy products like yogurt, cottage cheese, sour cream, and cream-based items.
Which class of milk typically receives the highest price under the federal milk marketing order system?
Butterfat, protein, and other solids.
What causes a “flat” flavor in milk, and how does it affect the score?
A flat flavor is caused by low butterfat or improper processing, and it results in a lower score due to reduced quality.
Why does aged cheese, like cheddar or parmesan, typically have a longer shelf life than fresh cheese, like mozzarella?
Aged cheese has lower moisture content and often contains natural preservatives like salt, which slow bacterial growth.
What are the four main types of fluid milk based on fat content?
Whole milk, 2% reduced-fat milk, 1% low-fat milk, and fat-free (skim) milk.
Which class of milk is used to make butter and powdered milk?
Class IV milk.
What are the key components of milk that may affect its price?
Butterfat, protein, and other solids
In cheese judging, how are defects like “mechanical openings” or “pinholes” evaluated, and how do they affect the final score?
Mechanical openings or pinholes occur due to improper curd handling or pressing. They indicate poor workmanship and reduce the texture score.
What factors can shorten the shelf life of milk even before the sell-by date is reached?
Factors include improper storage temperatures, exposure to light, and contamination during handling
What is the role of vitamin D in fluid milk, and why is it often added during processing?
Vitamin D helps the body absorb calcium, and it is added to milk to support bone health and prevent deficiencies.
Why is milk classified into different categories under the federal milk marketing order system?
To regulate milk pricing and ensure farmers are compensated fairly based on the milk’s end use.
How does regional demand for different classes of milk affect on-farm milk pricing?
Farmers are paid based on the proportion of their milk used in each class, which varies by region depending on the demand for fluid milk, cheese, butter, and other products
What specific bacterial byproducts are responsible for a “malty” off-flavor in milk, and how might this defect be prevented?
A malty flavor is caused by Streptococcus lactis bacteria producing lactic acid and diacetyl. Prevention involves proper cooling and storage of milk to inhibit bacterial growth
How does the pasteurization process impact the shelf life of milk, and why is ultra-pasteurized milk (UHT) different?
Pasteurization kills most harmful bacteria, extending shelf life. Ultra-pasteurization heats milk to a higher temperature, killing nearly all bacteria, resulting in a shelf life of up to 6 months if unopened and stored properly.
How does ultra-pasteurization (UHT) differ from traditional pasteurization, and how does it impact the shelf life of fluid milk?
Ultra-pasteurization heats milk to a much higher temperature for a shorter time, killing almost all bacteria, resulting in a significantly extended shelf life when unopened and stored properly.
What are the key differences between Class III and Class IV milk in terms of the products they are used to produce and their impact on pricing?
Class III milk is used for hard cheeses like cheddar and mozzarella, while Class IV milk is used for butter and powdered products. Pricing for each class depends on the market demand for the respective products
How does the federal milk marketing order system ensure fair pricing for farmers, and what are some challenges it faces?
The system classifies milk into four classes based on its end use, setting minimum prices to ensure fairness. Challenges include fluctuating market conditions, regional disparities, and the complexity of component pricing.