World Dairy Expo Championship Dairy Product Contest
Sherbet Judging Criteria
Suggested Deductions
| Flavor - 45 points | Slight | Definite | Pronounced |
| Cooked | 1 | 3 | 5 |
| High Acid | 2 | 5 | 7 |
| High Flavor | 1 | 2 | 4 |
| High Sweetness | 1 | 2 | 3 |
| Lacks Fine Flavor | 1 | 2 | 4 |
| Lacks Flavoring | 2 | 3 | 5 |
| Lacks Freshness | 2 | 3 | 4 |
| Lacks Sweetness | 2 | 3 | 4 |
| Old Ingredient | 4 | 6 | 8 |
| Oxidized - light | 4 | 6 | 9 |
| Oxidized - metallic | 4 | 6 | 9 |
| Rancid | 6 | 8 | 10 |
| Salty | 2 | 3 | 5 |
| Storage | 2 | 4 | 6 |
| Syrup Flavor | 1 | 3 | 5 |
| Terpene Flavor | 3 | 6 | 9 |
| Unnatural Flavor | 3 | 5 | 7 |
| Whey | 3 | 4 | 5 |
| Body & Texture 30 Points |
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| Coarse/Icy | 1 | 3 | 4 |
| Crumbly | 2 | 4 | 5 |
| Fluffy | 2 | 3 | 4 |
| Gummy | 1 | 3 | 5 |
| Sandy | 3 | 4 | 5 |
| Soggy | 1 | 3 | 4 |
| Weak | 1 | 3 | 4 |
| Melting Quality 5 points |
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| Curdy | 1 | 2 | 3 |
| Does Not Melt | 2 | 4 | 5 |
| Flaky | 1 | 3 | 5 |
| Foamy | 1 | 2 | 3 |
| Wheying Off | 1 | 2 | 3 |
COLOR & APPEARANCE - 10 points = allowed perfect
BACTERIA - 10 points = allowed perfect
Scoring guidelines provided by American Dairy Science Assn.