Milk Quality & Products CAREER DEVELOPMENT EVENT Rules for the State FFA Event

Transcription

1 Milk Quality & Products CAREER DEVELOPMENT EVENT Rules for the State FFA Event Sponsor The North Carolina Dairy Youth Foundation currently sponsors this event. State Event Superintendent The superintendent for this event is Horace Johnson, Central Region Agricultural Education Coordinator, 126 Alexander Drive, Lillington NC Phone: ; Fax: ; Comments or questions may also be directed to Mr. Jason Davis, State FFA Coordinator, Department of Agricultural and Extension Education, NCSU, Box 7654, Raleigh, NC Phone: ; Fax: ; Eligibility and General Guidelines This event is open to all FFA chapters and FFA members in good standing. Members winning a previous state event in this area or that have participated in a previous national event in this area are ineligible. This event will be held during the North Carolina State FFA Convention. Teams must consist of three and may consist of four individuals. The fourth lowest team member score is not considered except in the case of a tie. No alternates are allowed in state events. Any alternate found participating in a state event will result in team disqualification. FFA members in good standing may also participate as individuals in this event. A chapter may have up to two members participate as individuals as long as the chapter does not have a team participating in the event. Their scores will only count toward individual recognition and will not be tallied as a team score. The possession of cellular phones, Personal Digital Assistants (PDA s) or any other mobile electronic communication device is prohibited during any state-level career development event. Any violation of this rule by any team member will result in total team disqualification. Any member found cheating in any state-level career development event will result in total team disqualification for that event. At the North Carolina FFA State Convention, members may participate in only one career development event with the exceptions of Creed and Parliamentary Procedure or Prepared Public Speaking and Parliamentary Procedure.

2 Procedures for Administering the Event Part I: Written Test (100 points) The written test will be comprised of a total of twenty-five (25) multiple choice items designed to determine each team members understanding of the dairy foods industry. References for the written test are included at the end of the rules for this event. Part II: Milk Sampling (100 points) Students will identify the flavor (taste & odor) of ten (10) milk samples by matching the sample number with the appropriate flavor on the Milk Sampling Answer Sheet. Part III: Cheese Identification (100 Points) Students will identify ten (10) cheese samples by matching the sample number with the appropriate cheese listed on the Cheese Identification-Answer Sheet. Part IV: Dairy and Non-Dairy Products (100 Points) Students will identify ten (10) samples as either dairy or non-dairy by checking the appropriate category for each sample on the Dairy and Non-Dairy Identification Answer Sheet. Potential products include: Butter, Coffee Whitener, Cheese, Cottage Cheese, Cream Cheese, Imitation Cheese, Frozen Desserts, Ice Cream, Half and Half, Margarine, Milks, Sour Cream, Whipped Cream, and Whipped Non-dairy Topping. Part V: Dairy Foods Team Activity (50 Points) Students will use given formulas related to milk and component prices to make calculations and answer ten (10) multiple-choice questions. Questions are valued at 5 points each. A sample of the activity is included with this guide. Procedure for Determining the State Event Winner When Scores are Tied In the event a tie score exists, apply the following methods in sequential order until the tie is broken. 1. Compare the alternate scores. The lowest team member score is the alternate score. The team with the highest alternate score would be declared the winner. 2. Compare the total team score for the general knowledge examination and the higher scoring team is the winner. 3. Individual scores will be broken by first considering the score on the Written test. Should a tie remain the score on milk sampling will be used, and if a tie still remains, the score on cheese identification will be used. Dress Code Participants are required to follow the North Carolina FFA Career Development Event Dress Code. A ten percent reduction in the total team score will be taken if a participant violates the dress code. Participants in this event are required to wear long pants and an appropriate shirt with a collar or appropriate FFA or school t-shirt.

3 State Awards The following awards will be presented annually at the state FFA convention provided sponsorship is available: State Winning Team $500, first place team plaque, pins for team members Second Place Team Second place team plaque, pins for team members Third Place Team Third place team plaque, pins for team members High Scoring Individual Plaque National Career Development Event Participation State winning teams advancing to national career development event participation will be automatically registered for the national event. It is the responsibility of the Chapter FFA Advisor to complete all necessary national certification forms and return them to the State FFA Coordinator by the assigned due date. State winning CDE Teams that choose not to participate at the national level should contact the state office by Sept 1 prior to national convention. Teams that fail to inform the state office prior to Sept 1 will be ineligible to participate in that same CDE for the next year (chapters may appeal to the State FFA Board of Directors). Teams that do not compete at the National Convention will be required to pay back the $500 travel award. References Hoard s Dairyman, PO Box 801 Fort Atkinson, Wisconsin Milk Facts (updated annually) available from Milk Industry Foundation, th Street, N.W. Washington, D.C One copy may be obtained free by request. Use previous year s issue. Dairy Handbook, TETRA Pak Processing Systems 8101 Corporate Woods Parkway Vernon Hills, IL Dairy Foods: Producing the Best, Dr. Robert Marshall; Instructional Materials Laboratory, 1400 Rock Quarry Road, Q139, University of Missouri; Columbia, MO or Judging, Identifying and Scoring Dairy Products Bulletin J250c, University of Illinois, 1401 S. Maynard Drive, Urbana, IL Phone

4 NORTH CAROLINA FFA ASSOCIATION DAIRY FOODS CAREER DEVELOPMENT EVENT Milk Sampling - ANSWER SHEET Maximum Points = 100 Name: Chapter: Contestant Number: Score = Number Right x 10 = Instructions: Identify the flavor (taste and odor) of the ten (10) milk samples provided. Write the sample number beside the appropriate flavor description. Cheese Identification - ANSWER SHEET Maximum Points = 100 Name: Chapter: Contestant Number: Score = Number Right x 10 = Instructions: Identify the ten (10) cheese samples based on taste and visual observations. Write the sample number beside the appropriate cheese type. Acid Bleu Brick Bitter Feed Flat/Watery Foreign Garlic/Onion Malty Oxidized Rancid Salty No Defect Brie/Camembert Cheddar (mild) Cheddar (sharp) Colby Cream/Neufchatel Edam/Gouda Feta Havarti Monterey (Jack) Mozzarella/Pizza Munster Processed American Provolone Romano Swiss NORTH CAROLINA FFA ASSOCIATION

5 DAIRY FOODS CAREER DEVELOPMENT EVENT Dairy and Non-Dairy Identification - ANSWER SHEET Maximum Points = 100 Name: Chapter: Contestant Number: Score = Number Right x 10 = Instructions: Identify each sample as either dairy or non-dairy by placing a check by the appropriate term. Products that may be used for this event are: Butter, Coffee Whitener, Cheese, Cottage Cheese, Cream Cheese, Imitation Cheese, Frozen Desserts, Ice Cream, Half and Half, Margarine, Milks, Sour Cream, Whipped Cream, and Whipped Non-dairy Topping. 1. Dairy Non-dairy 2. Dairy Non-dairy 3. Dairy Non-dairy 4. Dairy Non-dairy 5. Dairy Non-dairy 6. Dairy Non-dairy 7. Dairy Non-dairy 8. Dairy Non-dairy 9. Dairy Non-dairy 10. Dairy Non-dairy North Carolina Dairy Foods Career Development Event

6 Part V: Team Activity (50 points) Chapter Guide to State FFA Activities This activity involves calculations of the prices of milk of the four classes provided by the Federal Milk Marketing Orders. The overall price for an individual milk producer will be calculated. The information needed is presented independently in each part of the problem. Round all values to the nearest Formulas are provided that are applied in federal milk marketing orders. Mark your answers on the scantron form provided. Turn this paper in with your scantron form upon completion of the activity. You may do your work on this paper. Part I Calculate the price of Class III milk (used for cheese making) by summing the values of butterfat, protein, and other solids. Step 1 Calculate the price of butterfat when given: NASS average price for AA grade butter = will be provided Make allowance = will be provided Yield factor = will be provided Formula to be used: Butterfat value/lb. = (price of butter make allowance) x yield factor Solution: ( - ) x = $ /lb butterfat 1. Mark the correct answer on the scantron form for the price of butterfat: Step 2 Calculate the value of protein in Class III milk when given: NASS weighted average cheese price = will be provided Make allowance = will be provided Yield factor attributable to protein = will be provided Yield factor attributable to fat = will be provided Butterfat price = will be provided Average ratio of fat to protein in milk = will be provided Formula to be used: Protein value/lb. = ((cheese price make allowance) x protein s yield factor)) + ((cheese price make allowance) x fat s yield factor)) ((butterfat price x 0.9) x fat to protein ratio)) Solution: (( - ) x )) + (( - ) x )) (( x 0.9) x )) = $ /lb. protein 2. Mark the correct answer on the scantron form for the value of protein:

7 Step 3 Calculate the value of other solids when given: Chapter Guide to State FFA Activities Dry whey price = Will be provided Make allowance = Will be provided Yield factor = Will be provided Formula to be used: Other solids value/lb. = (dry whey price make allowance) x yield factor Solution: ( - ) x = $ /lb. other solids 3. Mark the correct answer on the scantron form for the value of other solids : Step 4 Calculate the Class III skim milk price of milk from Best Milk Company when given: Best Milk Company s milk tested out at: o % protein to be provided o % other solids to be provided Price of protein /lb. will be provided Price of other solids/lb. will be provided Formula to be used: Class III skim milk price/cwt = (% protein (100) x protein price/lb) + (% other solids (100) x other solids price/lb) Shortcut: convert percentage to pounds by just using the number given for percentage without multiplying by 100. Solution: ( x ) + ( x ) = $ /cwt Class III skim milk 4. Mark the correct answer on the scantron form for the price of Best Milk Company s Class III skim milk: Step 5 Calculate the price of Class III whole milk by summing the values of the components used by Dairy s Best Milk Company when given the following data: % protein in the milk and price per pound for the protein % butterfat in the milk and price per pound for the butterfat % other solids in the milk and price per pound for other solids Formula to be used: Class III milk price/cwt = ((% protein x 100) x price/lb)) + ((% fat x 100) x price/lb) = ((% other solids x 100) x price/lb)). Shortcut: convert percentage to pounds by just using the number given for percentage without multiplying by 100. Solution: ( x ) + ( x ) + ( x ) = $ /cwt Class III milk

8 5. Mark the correct answer on the scantron form for the price/cwt of Dairy s Best Milk Company s Class III skim milk: Part II Calculate the Price for Class IV milk (used to make butter and nonfat dry milk) by summing the values of Class IV skim milk and butterfat using the three steps below. Step 1 Calculate the nonfat milk solids price when given: Average NASS price of nonfat dry milk (NDM) = will be provided Make allowance = will be provided Yield factor = will be provided Formula to be used: Nonfat solid price/lb = (NDM price make allowance) x yield factor Solution: ( - ) x = $ /lb. NMS 6. Mark the correct answer on the scantron form for the price of nonfat milk solids: Step 2 Calculate the value of Class IV skim milk containing % nonfat solids and the value of those solids is $ /lb. Formula to be used: Price of Class IV skim milk = % nonfat milk solids x price/lb. of NMS Solution: x = $ /cwt Class IV skim milk 7. Mark the correct answer on the scantron form for the price/cwt of Class IV skim milk: Step 3 Calculate the Class IV milk price when given: Price of skim milk = $ (will be provided) Butterfat content = % (will be provided) Price of butterfat/lb = $ (will be provided) Note: To obtain lb. skim milk/lb. milk, subtract from 1 the amount of milk fat in 1 lb of milk. For example, if the milk fat is 5%, 5/100 =.05 and = 0.95 lb skim milk/lb milk). Formula to be used: Class IV milk price = (lb skim milk/lb milk x price/cwt) + (lb butterfat x price/lb). Note: lbs. of butterfat = % butterfat x 100 Solution: ( x ) + ( x ) = $ /cwt Class IV milk

9 8. Mark the correct answer on the scantron form for the price/cwt of Class IV milk: Part III Use the values provided in the Table below to calculate the prices of milk in Classes I and II. These are NOT the same values that you calculated in problems 1 8. NOTE: THE FEDERAL ORDER POLICY IS THAT THE SKIM MILK PRICE FOR CLASSES I AND II ARE THE HIGHER OF SKIM MILK PRICES OF CLASS III OR IV. Class III Skim Milk Class IV Skim Milk Butterfat Class I Butterfat content Protein Class I differential Class II differential Price/cwt will be provided Price/cwt will be provided Price/lb. will be provided % will be provided Price/lb. will be provided Price/cwt. will be provided Price/cwt. will be provided Step 1 Calculate the value per cwt of Class I milk containing % butterfat. Formula to be used: Class I value/cwt = (lb skim milk/lb milk x price/cwt) + (lb butterfat x price/lb) + Class I differential Solution: ( x ) + ( x ) + = $ /cwt Class I milk 9. Mark the correct answer on the scantron form for the price/cwt of Class I milk:

10 Part IV When given utilization percentages and prices for the four classes of milk in the market during the pay period, calculate the individual values for the four classes and then calculate the overall value per hundred-weight (cwt) of milk from Premium Dairy Producer. The table below has the information needed. Class of Milk Premium Dairy Producer Marketing Order Utilization Percentage (%) Price/cwt ($) Value ($) I Will be provided Will be provided II Will be provided Will be provided III Will be provided Will be provided IV Will be provided Will be provided All Milk Price/cwt = 10. Mark the correct answer on the scantron form for the overall value per hundred-weight (cwt) of milk:

11 SAMPLE North Carolina Dairy Foods Career Development Event Part V: Team Activity (50 points) This activity involves calculations of the prices of milk of the four classes provided by the Federal Milk Marketing Orders. The overall price for an individual milk producer will be calculated. The information needed is presented independently in each part of the problem. Round all values to the nearest Formulas are provided that are applied in federal milk marketing orders. Mark your answers on the scantron form provided. Turn this paper in with your scantron form upon completion of the activity. You may do your work on this paper. Part I Calculate the price of Class III milk (used for cheese making) by summing the values of butterfat, protein, and other solids. Step 1 Calculate the price of butterfat when given: NASS average price for AA grade butter = $2.00/lb Make allowance = $0.115/lb Yield factor = 1.20 Formula to be used: Butterfat value/lb. = (price of butter make allowance) x yield factor Solution: ( ) x 1.20 = $2.262/lb butterfat 1. Mark the correct answer on the scantron form for the price of butterfat: a. $1.02 b. $1.56 c. $2.26 d. $2.56 Step 2 Calculate the value of protein in Class III milk when given: NASS weighted average cheese price = $1.60/lb Make allowance = $0.16/lb Yield factor attributable to protein = 1.38 Yield factor attributable to fat = 1.57 Butterfat price = $2.00 Average ratio of fat to protein in milk = 1.17 Formula to be used: Protein value/lb. = ((cheese price make allowance) x protein s yield factor)) + ((cheese price make allowance) x fat s yield factor)) ((butterfat price x 0.9) x fat to protein ratio)) Solution: (( ) x 1.38) + ( ) x 1.57) ((2.00 x 0.9) x 1.17)) = $ /lb. protein (1.44 x 1.38) + (1.44 x 1.57) (1.8 x 1.17) = $ /lb. protein =$ /lb. protein = =$2.14/lb. protein

12 2. Mark the correct answer on the scantron form for the value of protein: a. $1.97 b. $2.14 c. $2.53 d. $2.75 Step 3 Calculate the value of other solids when given: Dry whey price = $0.22/lb Make allowance = $0.16/lb Yield factor = 1.03 Formula to be used: Other solids value/lb. = (dry whey price make allowance) x yield factor Solution: ( ) x 1.03 = $.0618/lb. other solids 3. Mark the correct answer on the scantron form for the value of other solids : a. $0.06 b. $0.23 c. $0.39 d. $0.62 Step 4 Calculate the Class III skim milk price of milk from Best Milk Company when given: Best Milk Company s milk tested out at: o 3.0% protein o 6.0% other solids Price of protein /lb. = $2.00/lb Price of other solids/lb. = $0.10/lb Formula to be used: Class III skim milk price/cwt = (% protein (100) x protein price/lb) + (% other solids (100) x other solids price/lb) Solution: (3% (100) x 2.00) + (6% (100) x.10) = $ /cwt Class III skim milk (3 x 2.00) + (6 x.10) = = $6.60/cwt Class III skim milk 4. Mark the correct answer on the scantron form for the price of Best Milk Company s Class III skim milk: a. $ 6.60 b. $12.30 c. $18.20 d. $18.90 Step 5 Calculate the price of Class III whole milk by summing the values of the components used by Dairy s Best Milk Company when given the following data: 3.1% $3.00/lb 3.5% $2.00/lb 6.2% other $0.20/lb Formula to be used: Class III milk price/cwt = (% protein x price/lb) + (% fat x price/lb) = (% other solids x price/lb). Solution: (3.1 x $3.00) + (3.5 x $2.00) + (6.2 x.20) = $ /cwt Class III milk $ $ = $ 17.54/cwt Class III milk

13 5. Mark the correct answer on the scantron form for the price/cwt of Dairy s Best Milk Company s Class III skim milk: a. $12.06 b. $14.54 c. $17.54 d. $19.40 Part II Calculate the Price for Class IV milk (used to make butter and nonfat dry milk) by summing the values of Class IV skim milk and butterfat using the three steps below. Step 1 Calculate the nonfat milk solids price when given: Average NASS price of nonfat dry milk (NDM) = $0.84/lb Make allowance = $0.14/lb Yield factor = 0.99 Formula to be used: Nonfat solid price/lb = (NDM price make allowance) x yield factor Solution: ( ) x.99 = $.693/lb. NMS price/lb. 6. Mark the correct answer on the scantron form for the price of nonfat milk solids: a. $0.69 b. $0.71 c. $0.97 d. $0.99 Step 2 Calculate the value of Class IV skim milk containing 9.3% nonfat solids and the value of those solids is $1.02/lb. Formula to be used: Price of Class IV skim milk = % nonfat milk solids x price/lb. of NMS Solution: 9.3 x 1.02 = $ or $ 9.49/cwt Class IV skim milk 7. Mark the correct answer on the scantron form for the price/cwt of Class IV skim milk: a. $6.42 b. $9.21 c. $9.48 d. $9.49 Step 3 Calculate the Class IV milk price when given: Price of skim milk = $7.00/cwt Butterfat content = 4.2% Price of butterfat/lb = $2.00/lb Note: *To obtain lb. skim milk/lb. milk, subtract from 1 the amount of milk fat in 1 lb of milk. For example, if the milk fat is 5%, 5/100 =.05 and = 0.95 lb skim milk/lb milk). Formula to be used: Class IV milk price = (lb skim milk/lb milk* x price/cwt) + (lb butterfat x price/lb) Solution: ( x $ 7.00) + (4.2 x $ 2.00) = $ /cwt Class IV milk (.958 x $ 7.00) + ($ 8.40) = (6.71) = $ 15.11/cwt Class IV milk 8. Mark the correct answer on the scantron form for the price/cwt of Class IV milk:

14 a. $7.55 b. $9.00 c. $15.11 d. $15.18 Part III Use the values provided in the Table below to calculate the prices of milk in Classes I and II. These are NOT the same values that you calculated in problems 1 8. NOTE: THE FEDERAL ORDER POLICY IS THAT THE SKIM MILK PRICE FOR CLASSES I AND II ARE THE HIGHER OF SKIM MILK PRICES OF CLASS III OR IV. Class III Skim Milk $7.70/cwt Class IV Skim Milk $7.68/cwt Butterfat $2.10/lb. Class I Butterfat content 3.5% Protein $2.20/lb. Class I differential $2.00/cwt. Class II differential $0.80/cwt. Step 1 Calculate the value per cwt of Class I milk containing 3.5% butterfat. Formula to be used: Class I value/cwt = (lb skim milk/lb milk x price/cwt) + (lb butterfat x price/lb) + Class I differential Note: To obtain lb. skim milk/lb. milk, subtract from 1 the amount of milk fat in 1 lb of milk. For example, if the milk fat is 5%, 5/100 =.05 and = 0.95 lb skim milk/lb milk). Solution: ( x $7.68) + (3.5 x $2.10) + $2.00 = $ /cwt Class I milk (.965 x $7.68) + $ $ 2.00 = $ $ 9.35 = $ 16.76/cwt Class I milk 9. Mark the correct answer on the scantron form for the price/cwt of Class I milk: a. $15.58 b. $16.76 c. $16.78 d. $17.13

15 Part IV When given utilization percentages and prices for the four classes of milk in the market during the pay period, calculate the individual values for the four classes and then calculate the overall value per hundred-weight (cwt) of milk from Premium Dairy Producer. The table below has the information needed. Class of Milk Premium Dairy Producer Marketing Order Utilization Percentage (%) Price/cwt ($) Value ($) I (.20) = 3.20 II (.20) = 3.04 III (.30) = 4.20 IV (.30) = 4.14 All Milk Price/cwt = $ Mark the correct answer on the scantron form for the overall value per hundred-weight (cwt) of milk: a. $14.58 b. $14.60 c. $14.75 d. $15.58