Dairy Products Judging

  • We hope to use this page to recognize any past and current Alpha Gamma Rho men on an SDSU team


    For the offcial Dairy Judging team page Click Here


    Dairy Products Judging

    The purpose of products evaluation is to learn how to taste and/or smell flavors and evaluate texture of products. This knowledge is important for making processing decisions and maintaining quality. The Dairy Products Evaluation Team competes in two contests with other universities every fall. The Midwest Regional Contest is held at Kraft Foods in Glenview, Illinois and the National Contest is held at various locations throughout the U.S. and Canada. The team has an excellent reputation for its placings. Many SDSU dairy science graduates serve as official judges for the contests. The competing team typically consists of 3 to 4 students and is open to all SDSU undergraduate students who participate and are selected from the Dairy Products Judging (DS 202) course which is taught every spring. Eight samples of six different commodities are evaluated by students – milk, cottage cheese, Cheddar cheese, vanilla ice cream, strawberry yogurt, and butter. Products are ranked according to flavor, body, texture, and appearance. Awards are based on how well students match their interpretations of product quality with the official judges. The Dairy Products Evaluation Contest is sponsored by the U.S. Department of Agriculture, and the American Dairy Science Association. The top two students in all products at the National Contest and the coach are invited to participate in the national conference of the Quality Chek'd Dairy Products Association conference the following year. The top Cheddar cheese judge and the coach are invited to serve as guest judges at the World Cheese Contest in Wisconsin.



    This list will obviously be missing many at first if you could help us by letting us know if you or any other brother was on a team that would be great.

    Send any info to agralphaphialumni@gmail.com