4-H Dairy Products Judging - Quality Defects
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 |
– |
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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
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