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The Evaluation of Flavor Defects of Butter, Cheese, Milk and Ice Cream as Designated by Dairy Products Judges

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

ABSTRACT

The American Dairy Science Association at its annual meeting in Burlington, Vermont, June, 1941, approved the recommendations of the Score Card Committee (1) relative to changes in the milk and ice cream score cards. Among other changes , the points allowed for flavor were increased from 25 to 45 on the milk score card and decreased from 50 to 45 on the ice cream score card. Thus the score cards each for butter, cheese, milk andice cream now carry the same weights for flavor, 45 points.

Flavor commands such a high relative importance on each of the score cards that, inasmuch as revaluation of flavor defects was now necessary in scoring milk and ice cream due to changes in those score cards, it seemeddesirable for the sake of uniformity of judging throughout the country to evaluate flavor defects for all the four major dairy products. Consequently, some 45 or 50 coaches of dairy products judging teams and dairy productsjudges, all trained men in dairy products judging were asked to evaluate definite intensities of flavors appearing on the contestants' dairy products judging contest score cards. The response was most gratifying , not only from the number of evaluations received but from the fact that the evaluations represented practically 100 per cent independent judgment. Those giving flavor evaluations for one or more of the four major dairy products

^* Deceased Feb. 9, 1942