World Dairy Expo Championship Dairy Product Contest
Whipping Cream Judging
Criteria
Suggested Deductions
|
Flavor 45 points |
Slight | Definite | Pronounced |
| Acid | 6 | 8 | 10 |
| Aged/Old Cream | 4 | 5 | 6 |
| Astringent | 2 | 3 | 4 |
| Barny/Cowy | 5 | 6 | 8 |
| Bitter | 5 | 7 | 9 |
| Cooked/Heated | 1 | 2 | 4 |
| Feed | 1 | 2 | 4 |
| Fermented/Fruity | 5 | 8 | 9 |
| Flat | 1 | 2 | 3 |
| Foreign | 4 | 6 | 10 |
| Lacks Fine Flavor | 1 | 2 | 3 |
| Lacks Freshness | 2 | 3 | 5 |
| Malty | 5 | 7 | 9 |
| Oxidized - light | 4 | 6 | 9 |
| Oxidized - metallic | 5 | 5 | 9 |
| Rancid | 6 | 9 | 10 |
| Salty | 2 | 4 | 6 |
| Unclean | 7 | 9 | 10 |
SEDIMENT - 10 points = allowed perfect
BACTERIA - 35 points = allowed perfect
CONTAINER - 10 points = allowed perfect
Scoring guidelines provided by American Dairy Science Assn.