Number of the Week: 2

 University of Minnesota undergraduate team placed second at the National Collegiate Dairy Products Evaluation Contest in Cheddar Cheese.

2013 team_550

From left to right front row: Alyssa Pagel, Ashley Adamski, Molly Erickson and David Potts.

Back row: Dr. Tonya Schoenfuss, Megan Parker, Claire Burrington, Jill Tomczak, Liz Reid and Kenny Smith

The Collegiate Dairy Products Evaluation Contest was started in 1916 as the Student Butter Judging Contest. Today, in addition to butter, 3 member student teams, and individual graduate students,  judge milk, cottage cheese, Cheddar cheese, vanilla ice cream, and strawberry yogurt. The goal is to score the products as similar to the evaluation of the industry expert judges.  The students get an appreciation for sensory evaluation and the key quality aspects of dairy products through this experience, making them valuable future employees for dairy product manufacturers.
After a 15 year hiatus from competition, the University of Minnesota dairy products judging team was formed again in 2012 under the leadership of Dr. Tonya Schoenfuss of the Department of Food Science and Nutrition. While the team is still in a building phase, they are already achieving notable results. At the Midwest regional contest the team won first place in both the ice cream and yogurt categories beating the competition from Wisconsin, Iowa and South Dakota. Eleven teams competed at the national contest held last month at the International Dairy Show in Chicago. Alyssa Pagel and Jill Tomczak, both Food Science undergrads, finished 3rd and 4th in Cheddar, respectively and the undergraduate team was 2nd in Cheddar Cheese. Go Gophers!

This week’s Minnesota in Numbers was produced with financial support from Dairy Star and Minnesota Milk Producers Association.

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