You will score ten different milk samples based on taste and odor. You will have 36 minutes to complete the scoring.
Use only whole numbers to score the milk, even if there is more than one flavor defect in the sample you are scoring.
The defects in flavor include: acid, bitter, feed, flat/watery, foreign particles, garlic/onion, malty, oxidized, rancid, salty and unclean milk. See Scoring Milk for more details.
Coaches
Follow
the directions below to set up the each of the milk categories your
students will have to score.
Milk Sample Preparation*
No Defect | Flavor of freshly pasteurized 2% milk. |
Acid | Add lactic acid to 0.1 to 1%. |
Bitter | Add a few drops of a 1% solution (or .02 g/qt) of quinine sulfate. |
Feed | Bubble-steam volatile extract of silage or chopped forages through milk. |
Flat/Watery | Add 10-20% water. |
Foreign | Add enough hypochlorite sanitizer or laundry bleach so that the flavor is perceptible (flavor dissipates with time). |
Garlic/Onion | Add garlic powder or onion juice; or soak macerated sections of onion in water. Add enough flavored water or juice until flavor is perceptible. |
Malty | Add malt extract. Or soak 2 tsp of Grapenuts cereal in 1 pt. milk for 2 hours, then filter and add enough filtrate to slightly flavor the milk. |
Oxidized | Add 2 drops of 1% cupric sulfate to 1 pt milk and store at 5 deg C for 48 hours. |
Rancid | Add 5% raw milk and let sit overnight in the refrigerator. Expectorate after tasting. |
Salty | Add .5 g table salt/pt. |
Unclean | Select from several samples of milk stored at 5-7 deg C for several days. Typical samples will have somewhat putrid odor and slightly astringent to bitter flavor. Dilute as necessary. |
Milk scores range from 1 to 10 based on the quality of the milk. A score of 10 would be excellent quality, while a score of 1 would be unacceptable quality. Scores between 8 and 9 would be good quality milk. Scores between 5 and 7 would be fair quality milk. Scores between 2 and 4 would be poor quality milk.
Milk Score Card
Defect
in Flavor |
Slight
Defect Score |
Definite
Defect Score |
Pronounced
Defect Score |
No Defect | 10 |
0 |
0 |
Acid | 3 |
2 |
1 |
Bitter | 5 |
3 |
1 |
Feed | 9 |
8 |
5 |
Flat/Watery | 9 |
8 |
7 |
Foreign | 5 |
3 |
1 |
Garlic/Onion | 5 |
3 |
1 |
Malty | 5 |
3 |
1 |
Oxidized | 6 |
4 |
1 |
Rancid | 4 |
2 |
1 |
Salty | 8 |
6 |
4 |
Unclean | 3 |
2 |
1 |
Intermediate numbers may also be used. For example, a bitter sample of milk may have a score of 4.
Students
- This part of the competition requires you to identify different
categories of milk based on taste. Here are some helpful hints to help you
distinguish between these categories. Scoring
Milk -
This is the breakdown on milk scoring.
Coaches - Your students will need to identify
different categories of milk based on taste. Here's some instructions on how
to prepare milk for each category.