Description: CDPEC
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The Contest represents the culmination of student training by college professors who are experts in dairy product evaluation. A group of industry experts select the six products to be judged in each of the six categories, and they evaluate them using the same attributes and scoring values taught by the coaches. The six dairy products that are evaluated include 2% fluid milk, butter, cheddar cheese, vanilla ice cream, cottage cheese, and strawberry-flavored Swiss-style yogurt. During the competition, the stu
The Contest has come a long way since its initiation in 1916, when it was known as the "Students Butter Judging Contest." Through World War I and II, the Collegiate Dairy Products Evaluation Contest has had a phenomenal record of growth and industry participation. Dairy industry companies support the contest by donating and storing contest samples, as well as provide proctors, scorers and official judges.
"The uniqueness of the Contest is that all participants benefit. Even those team members not receiving awards or prizes benefit because they gain knowledge about the quality of dairy products and how to critically evaluate them. The team members enjoy a special experience in competition and associating with rival students from other colleges; experiencing the paramount international food exposition or a tour of a food processing facility ... and meeting industry leaders who are dedicated to the art and scie