Dairy Products Judging (9-12)
The purpose of this program is to train the individual to judge those dairy products by
appearances, textures, quality and flavors that reflect some production, processing, or
handling condition which has influenced the quality of the finished dairy product
Thus, the learning objectives for this program are:
1. To learn about the marketing aspects of dairy products;
2. Product identification;
3. Evaluating and identifying dairy product defects based on organolytic (sensory)
techniques to detect flavor, texture and appearance attributes.
4. The familiarizing of the student with processing, handling and storage practices that
affect dairy product quality; and
5. Teach to be an informed consumer when purchasing and consuming dairy products.
|