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4-H Dairy Products Judging - Quality Defects

Filed Under:
Publication Number: F0798
View as PDF: F0798.pdf

Suggested flavor, body and texture, and appearance and color scores, with designated intensities of flavor defects for 4-H Dairy Products Evaluation Contest.

S denotes slight, D denotes definite, and P denotes pronounced flavor defect.

Strawberry Yogurt

Flavor

S

D

P

Artificial Sweeteners

9

7

5

Bitter

9

7

5

Cooked

9

8

6

Foreign

8

7

6

High Acetaldehyde

9

7

5

High Acid

9

7

5

High Flavoring

9

8

7

High Sweetness

9

8

7

Low Acid

9

8

6

Low Flavoring

9

8

7

Low Sweetness

9

8

7

Oxidized

6

4

1

Unclean

6

4

1

Unnatural Flavor

8

6

4

Body & Texture

S

D

P

Gel-like

4

3

2

Grainy

4

3

2

Ropy

3

2

1

Too firm

4

3

2

Weak

4

3

2

 

Cheddar Cheese

Flavor

S

D

P

Bitter

9

7

4

Feed

9

8

6

Fermented/Fruity

8

6

5

Flat/Lacks Flavor

9

8

7

Garlic/Onion

6

4

1

Heated

9

8

7

High Acid

9

7

5

Moldy

7

5

3

Rancid

6

4

1

Sulfide

9

7

4

Unclean

8

6

3

Whey Taint

8

7

5

Yeasty

6

4

1

Body & Texture

     

Corky

4

3

2

Crumbly

4

3

2

Curdy

4

3

2

Gassy

3

2

1

Mealy

4

3

2

Open

4

3

2

Pasty

4

3

1

Short

4

3

2

Weak

4

3

2

 

Ice Cream

Flavor

S

D

P

Acid

4

2

Cooked

9

7

5

Lacks Fine Flavor

9

8

7

Lacks Flavoring

8

6

4

Lacks Freshness

8

7

6

Lacks Sweetness

9

8

6

Metallic

6

4

2

Old Ingredient

6

4

2

Oxidized

6

4

1

Rancid

4

2

Salty

8

7

5

Storage

7

6

4

Syrup Flavor

9

7

5

Too High Flavor

9

8

7

Too Sweet

9

8

7

Unnatural Flavor

8

6

4

Whey

7

6

4

Body & Texture

     

Coarse/Icy

4

2

1

Crumbly

4

3

1

Fluffy

3

2

1

Gummy

4

2

1

Sandy

2

1

Soggy

4

3

2

Weak

4

2

1

 

Milk

Flavor

S

D

P

 

Acid

3

1

 

Bitter

5

3

1

 

Cooked

9

8

6

 

Feed

9

8

5

 

Fermented/Fruity

5

3

2

 

Flat

9

8

7

 

Foreign

5

3

1

 

Garlic/Onion

5

3

1

 

Lacks Freshness

8

7

6

 

Malty

5

3

1

 

Metallic

5

3

1

 

Oxidized

6

4

1

 

Rancid

4

1

 

Salty

8

6

4

 

Unclean

3

1

 

Mississippi State University is an equal opportunity institution.

Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture. Published in furtherance of Acts of Congress, May 8 and June 30, 1914. GARY B. JACKSON, Director

Form 798 (POD-03-20)

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Authors

Portrait of Dr. Dean Jousan
Associate Extension Professor
Extension 4-H Livestock Specialist

Your Extension Experts

Portrait of Dr. Paula Threadgill
Assc Dir, FCS & 4H & Ext Prof
Associate Director FCS/4H