HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by White, W. Articles by Trout, G. M. Search for Related Content PubMed Articles by White, W. Articles by Trout, G. M.

Correlation between Grades on Scores and Grades on Criticisms in the Judging of Dairy Products

Committee on Judging of Dairy Products, A.D.S.A.

ABSTRACT

Grades on scores and on criticisms of 483 contestant-sample judgments each of butter, cheese, milk and ice cream were studied to ascertain the correlation between scoring ability and criticizing ability.

The mean total grades on butter, cheese, milk, and ice cream were 14.63 ± 0.33, 17.55 ± 0.52, 16.97 ± 0.48, and 26.90 ± 0.51 respectively.

Except in cheese judging, the differences in the mean individual grades on criticisms between the groups showing good and showing poor scoring ability were not statistically significant. In cheese judging these differences were highly significant.

The differences in the mean individual grades on scores between the groups showing good and showing poor criticizing ability in judging butter, cheese, milk and ice cream were all statistically significant; those in cheese judging being highly significant.The differences observed indicate that the judge who can score reliably may not be able to criticize accurately, but that the judge who can criticize the samples fairly accurately may be able to score reliably as well.

Correlation coefficients between all contestant grades on scores and their grades on criticisms in judging butter, cheese, milk, ice cream, and all products were 0.3064, 0.8214, 0.3193, 0.4456, and 0.2354 respectively; all of which were statistically significant.

Correlation coefficients between team grades on scores and their grades on criticisms in judging butter, cheese, milk, ice cream, and all products were 0.8726, 0.6676, 0.2641, 0.4615, and 0.1981 respectively, the two former being highly significant. The coefficients between team grades on scores and on criticisms of milk and all products were not significant, whereas that of ice cream was significant.

The coefficients of correlation used as a means of predicting the grade on one trait from the grade on another trait gives further indication that the abilities to score and to criticize are not closely similar.

Lines of regression of team grades on scores and on criticisms for butter, cheese, milk and ice cream seem to fit the data very well.