Use of Technology in WV Career Development Events

The use of all electronic devices; including but not limited to cell phones, BlackBerries, PDAs, MP3 players, programmable calculators; are prohibited during all West Virginia Career Development Events.  If an event requires the use of calculators, the event coordinator will provide exact specifications on the type(s) of devices (including functions) that will be permitted.

 Failure to comply with this regulation will result in the elimination of the entire team from competition.  A letter will be sent to the school principal and superintendent by the state staff detailing the reasons for the dismissal.

 Use of Reference Materials in WV Career Development Events

Students participating in West Virginia Career Development Events are prohibited from bringing reference materials, paper, and/or other aids into the contest area unless the materials/aids are specified by the event coordinators in the official rules and regulations.  The exception, all students are permitted to use a standard clipboard.  Cover sheets will be provided for all contestants in all contests.  Contestants participating in contests with oral reasons will be provided two sheets of unlined white paper to take notes. 

 Failure to comply with this regulation will result in the elimination of the entire team from competition.  A letter will be sent to the school principal and superintendent by the state staff detailing the reasons for the dismissal.

Teams of Less than Three Members

Students may compete in a Career Development Event even if their school does not have a full team (3 or 4 members).  If a school has less than 3 team members, the students are only eligible for individual awards. A school may enter only one team (maximum 4 students) per event. (Passed 11/6/2006)

Dairy Products

Purpose of the Contest:

•  To enhance learning activities relative to the production, processing, distribution and consumption of dairy products.

•  To assist students to develop a sound perspective for utilizing the decision-making process.

 Objectives:

 I.    Develop abilities to utilize knowledge of high-quality milk, its production and marketing

1.  Milk Production

   1. Regulations

   2. Grades and classes of milk

2. Cleaning and Sanitizing

   1. General types of cleaners and sanitizers

   2. Water hardness

   3. Milkstone

   4. Equipment, teats and udders

3. Cooling Milk

4. Abnormal Milk

   1. Causes

   2. Prevention

   3. Detection (California & Wisconsin Mastitis Tests and Confirmatory tests)

   4. Regulatory programs

5. Milk Marketing, Economics and Distribution

   1. Transportation

   2. Cooperatives

   3. Pricing

   4. Supply and Demand

6. Diseases Transmitted to Man Via Milk

7. Off Flavors of Milk

 II.   Develop abilities to utilize knowledge of the composition and quality characteristics of milk.

1. Nonfat Solid Portion

2. Milkfat

3. Adulterants, Including Water

4. Bacteria and General Methods of Estimating Their Numbers; Maximum Numbers

5. Somatic Cells; Maximum Numbers

 III.  Develop an understanding that clean cows and a clean environment are necessary to produce clean milk and how industry and government use the sediment test to detect unclean conditions.

 IV.   Be able to utilize selected skills to identify cheese varieties.

 V.    Be able to utilize selected skills in evaluating the quality of milk.

         CONTEST FORMAT

 The contest will consist of the following parts:

1. Ten cheese samples to be identified.  Time:  18 minutes.

2. Ten milk samples to be scored on flavor (taste and odor).  Time : 36 minutes.

3. Five real versus artificial dairy foods/products.  Time 18 minutes.

4. Five milker unit parts to be scored on defects. Time: 18 minutes

5. A written test.

 Contest will include: (Ties will be broken on milk flavor scores)

10 Milk Samples	36 minutes
10 Cheese Identification Samples	18 minutes
5 Real versus Artificial	18 minutes
5 Milker unit parts	18 minutes
Written Test	18 minutes

 RULES OF THE CONTEST

1. Contestants will report for instructions to the Division Superintendent at the time and place shown in the current year's Contests Schedule.

2.  Paper cups for sampling purposes will be provided for the contestants.  Each contestant may use his own cup if he chooses to do so.

3. Sample score cards are included on the following pages.

4. Cheese samples for identification will be selected from those listed on the score sheet Form 3.  Cubes of the cheeses will be available for tasting.  See references for cheese identification listed below.

5. Milk samples will be scored using Form 3.  All samples of milk are prepared from pasteurized milk intended for table use and will score 1 to 10. Milk samples will be tempered to 60 F.

6. Contestants are to use whole numbers when scoring "Flavor" of milk. Check only the one most serious defect in each milk sample even if more than one flavor is detected.  If no defect is noted, check "No defect."

7. Apples will be allowed for taste‑bud refreshing.  Contestants may use own cups if desired.

8. The score made by each contestant is the number of points deducted; therefore, the lower score, the higher rating.

9. Recommended references to use for preparation of the contest:

 A.  The Science of Providing Milk for May, by John R. Campbell and Robert T. Marshall, Chapters 11, 18 22, 23, 25, and 28.  McGraw‑Hill Publishing  Company, 1221 Avenue of the Americans, New York, NY.  10020, 1975.

 B.  Questions and Answers on Federal Milk Marketing Order, U.S.D.A., agricultural and Marketing Service, Bulletin AMS 559.  Latest edition, Washington, D.C. 20250.

 C.  Farmers Bulletin 2259, Judging Scoring Milk and Cheese Dairy Division, FSQS, United States Department of Agriculture, Washington, D.C. 20250.  Phone (202)447‑7473.

 D.  Judging Dairy Products, by Nelson and Trout, Ch. I, III and V.  AVI Publishing Company, P.O. Box 670, Westport, Connecticut, 06880.

 E.  Milk Quality and Dairy Foods Contest, a set of 85 slides with cassette tape and written manuscript.  Available for $25 from Instructional Material Laboratory, 8 Industrial Education, University of Missouri, Columbia, Missouri, 65201.

 F.  Cheese, National Dairy Council, 6300 North River Road, Rosemont, Illinois, 60018.

 G.  How to Buy Cheese, U.S.D.A., Home and Garden, Bulletin No. 193 (1971: 0100‑1411), Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20242, Price - $ .35 (approx.).

Milk Flavor Identification and Evaluation

• Ten milk samples to be scored on flavor (taste and odor). Time: 36 minutes.

• Milk samples will be scored using the computerized scorecard. All samples of milk are prepared from pasteurized milk intended for table use and will score 1 to 10. (See Scoring Guide). Milk samples will be tempered to 60o F.

• Participants are to use whole numbers when scoring "Flavor" of milk. Check only the one most serious defect in a sample even if more than one flavor is detected. If no defect is noted, check, "No defect." (See Scoring Guide.)

• Apples or saltwater will be allowed for refreshing.

SCORING GUIDE

Scores may range from 1 to 10.  On a quality basis: 

10         =    excellent
8 to 9    =    good
5 to 7    =    fair
2 to 4    =    poor
1           =    unacceptable.

MILK             

OFF FLAVOR	SCORESa S  D  P
Bitter	5  3  1
Feed	9  8  5
Flat/Watery	9  8  7
Foreign	5  3  1
Garlic/Onion	5  3  1
High Acid	3  1  b
Malty	5  3  1
Metallic/Oxidized	6  4  1
Rancid	4  1  ‑
Salty	8  6  4
Unclean	3  1  ‑
a Suggested scores are given for the three intensities of flavor. S= slight D= definite P= pronounced

 Intermediate numbers may also be used; for example, a butter sample of milk may score 4.

^aWhere a dash is entered, a product with that intensity of "off flavor" would be unsalable.