World Dairy Expo Championship Dairy Product Contest
Cottage Cheese Judging
Criteria
Suggested Deductions
|
Flavor |
Slight | Definite | Pronounced |
| Bitter | 3 | 5 | 9 |
| Cooked | 1 | 2 | 4 |
| Fermented/Fruity | 5 | 7 | 9 |
| Flat | 1 | 2 | 3 |
| Foreign | 3 | 6 | 9 |
| High Acid | 1 | 3 | 5 |
| High Diacetyl | 1 | 3 | 4 |
| High Salt | 1 | 2 | 3 |
| Lacks Fine Flavor | 1 | 3 | 4 |
| Lacks Freshness | 2 | 3 | 4 |
| Old Ingredient | 5 | 7 | 9 |
| Oxidized - Light | 5 | 7 | 9 |
| Oxidized - Metallic | 5 | 7 | 9 |
| Rancid | 6 | 8 | 9 |
| Sweet | 2 | 3 | 4 |
| Unclean | 4 | 7 | 9 |
| Whey | 2 | 3 | 5 |
| Body & Texture | |||
| Firm/Rubbery | 1 | 3 | 4 |
| Mealy/Grainy | 1 | 3 | 4 |
| Overstabilized | 1 | 2 | 3 |
| Pasty | 2 | 3 | 4 |
| Weak/Soft | 1 | 2 | 3 |
| Appearance | |||
| Free Cream | 1 | 3 | 4 |
| Free Whey | 1 | 3 | 4 |
| Lacks Cream | 1 | 2 | 3 |
| Matted | 1 | 3 | 4 |
| Shattered Curd | 1 | 2 | 3 |
Scoring guidelines provided by American Dairy Science Assn.