World Dairy Expo Championship Dairy Product Contest
Sour Cream-based Dips Judging Criteria
Suggested Deductions
| Flavor 45 Pts |
Slight | Definite | Pronounced |
| Acetalydehyde | 1 | 3 | 5 |
| Astringent | 2 | 4 | 5 |
| Bitter | 2 | 4 | 6 |
| Chalky | 2 | 3 | 5 |
| Cooked | 1 | 2 | 3 |
| Fermented/Fruity | 4 | 6 | 9 |
| Flat | 1 | 3 | 5 |
| Foreign | 5 | 7 | 9 |
| High Acid | 2 | 3 | 4 |
| High Flavor | 1 | 3 | 5 |
| High Salt | 1 | 3 | 5 |
| Lacks Fine Flavor | 1 | 2 | 3 |
| Lacks Flavor | 1 | 2 | 4 |
| Lacks Freshness | 2 | 4 | 6 |
| Low Acid (flat) | 2 | 3 | 5 |
| Oxidized - light | 4 | 6 | 9 |
| Oxidized - metallic | 4 | 6 | 9 |
| Rancid | 4 | 8 | 10 |
| Unclean | 4 | 8 | 10 |
| Unnatural Flavor | 2 | 4 | 5 |
| Yeasty | 5 | 7 | 9 |
| Body & Texture 30 points |
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| Curdy | 2 | 4 | 5 |
| Firm | 3 | 4 | 5 |
| Gassy | 2 | 4 | 5 |
| Grainy/Gritty | 1 | 3 | 4 |
| Lumpy | 1 | 2 | 3 |
| Weak | 1 | 3 | 5 |
| Wheyed off | 2 | 4 | 5 |
| Appearance 10 points |
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| Churned Fat | 1 | 2 | 4 |
| Dull (lacks gloss) | 1 | 2 | 3 |
| Free Moisture | 1 | 2 | 3 |
| Lacks Uniformity | 1 | 2 | 4 |
| Surface Growth | * | * | * |
| Unnatural Color | 2 | 4 | 5 |
PRODUCT ACIDITY - 10 Points
Allowed Perfect
CONTAINER - 5 Points
Allowed Perfect
* = unsalable, remove from contest
Scoring guidelines provided by American Dairy Science Assn.