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An Analysis of the Results of the 1947 Collegiate Students' International Contest in Judging Dairy Products

Committee on Judging Dairy Products, American Dairy Science Association

ABSTRACT

1. The key to the success of the winning contestants lay in their abilities to evaluate the flavor of the dairy products more nearly in line with the judgment of the official than their competitors. Also, they approximated more nearly the judges' decision in scoring and determining the body and texture of Cheddar cheese and vanilla ice cream. The three high contestants agreed that no body and texture defects were present in the butter samples scored.
   
2. The items of melting quality and color of ice cream, sediment, container and closure of milk, color and salt of butter, and color of cheese are not so important as flavor and/or body and texture in testing the judging proficiency of the participants in the contest.
   
3. With the exception of ice cream, contestants of the fourth quartile failed to score higher because of their inability to place a correct score on the flavor of the product.
   
4. Concerning the use of the suggested normal range in the scoring of each product, the following tendencies were observed: In the scoring of the flavor of butter, the contestants were more conservative than the judges. In the rating of the flavor of cheese and milk, the contestants and the judges were equally moderate. In the scoring of the flavor of ice cream, the contestants were much more conservative than the judge. All contestants were exceedingly cautious in placing scores on the body and texture of cheese and ice cream.