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The Mizzou Dairy Products Evaluation Team competed in the National Collegiate Dairy Products Evaluation Contest on April 15 in Milwaukee, hosted by the Wisconsin Cheese Makers Association. The team placed fourth in All Products, second in Cottage Cheese and Ice Cream, third in Cheddar Cheese and fourth in Yogurt. Graduate student Jorge Pizarro individually placed first in All Products, Cottage Cheese and Yogurt. He placed second in Cheddar Cheese and Ice Cream. Undergraduate students Jessica Alenderfer and Beth Foltz also placed individually. Alenderfer received second in Cheddar Cheese and fourth in Cottage Cheese and Foltz received second in Ice Cream. The contest represents the culmination of student training among college professors who are experts in dairy product evaluation. A group of industry experts select six products to be judged in each of the six categories and evaluate them using the same attributes and scoring system taught by the student coaches. The six dairy products that are evaluated include 2% fluid milk, butter, cheddar cheese, vanilla ice cream, cottage cheese and strawberry-flavored yogurt. Students utilize their methodically honed sensory skills and standardized scorecards to evaluate the quality of the products. The teams and individuals that score closest to the expert evaluations are honored with awards. Team members include undergraduates Jessica Alenderfer, Thomas Eaton, Beth Foltz and Isabella Foltz, graduate student Jorge Pizzaro and alternates Morgan Clark, Emma Ochse, Remy Keil and Amelia Wilson. The team’s coach is Rick Linhardt, an instructor in the Division of Food, Nutrition and Exercise Sciences. |
