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Class 47 Whipping Cream & Heavy Whipping Cream
(minimum of 30% milkfat)
Whipping Cream Judging Criteria
Entry Form (PDF 21k)
Whipping Cream Shipping Labels (PDF 132k)
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A separate entry form is required for each submitted entry.
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All products entered must conform to their respective standards of identity.
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Yogurt samples are judged by awarding points from a 100 point scale for flavor, body & texture, appearance and color, packaging and deducting points for various defects.
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Each entry must consist of a minimum two quarts, no aerosol containers.
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Entries must contain a minimum of 30% milkfat
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This class does not include whipped cream (pre-whipped cream is acceptable).
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The winning company will be asked to submit fresh product for the auction.
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All product entries will become the property of Wisconsin Dairy Products Assn. and will be used for educational and promotional purposes.
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