Dairy Products Judging | Tennessee 4-H Youth Development

Participating in Dairy Products Judging gives youth hands-on experience in assessing the quality of milk, cheese, yogurt, and ice cream. Through this activity, members sharpen their observational skills, learn scientific and food-safety concepts, and strengthen their decision-making abilities. The contest also highlights the importance of dairy in agriculture, nutrition, and the local economy. By taking part, 4-H members gain practical knowledge and an appreciation for the quality standards that keep dairy products safe and enjoyable for consumers.

Dairy Products Study Guide

About the Contest

No Regional Contest qualification to compete at the state level. Therefore, the state contest is considered an “open” contest, meaning a county may register as many senior teams as it desires. This contest is open to 4-H members in grades 9–12 as of January 1 of the current year.

Teams consist of three or four members.
The top three individual scores are combined for the team total.

The contest will consist of four parts:

Evaluate 2% milk (5 samples), to identify defects such as freshness, acidity, oxidation, etc…
Evaluate Cheddar Cheese (5 samples), to identify defects in cheeses, including bitterness, fermented or fruity flavors, high acidity, rancid and flat tasting, etc
Identify five frozen desserts to detect differences between types of ice cream, including full-fat (premium) versus low- or no-fat, and natural versus artificially flavored.
Identify four samples as real or artificial, or identify real versus artificial flavors in dairy products such as fat spreads, whipped toppings, creamers, and cheese products

The state contest takes place during Fall Judging Day on the University of Tennessee, Knoxville campus each year in October.

The first-place team will receive a plaque and $1,000 for an educational trip.
The 4-H agent of the winning team will be responsible for planning the educational trip and submitting those plans to the state 4-H office for approval.
Plaque to the high-scoring individual.
$300 college scholarship to the highest individual in all products.
Medallions to members of the champion team.

Did You Know?

You can continue Dairy Products Judging at the University of Tennessee! The UT Collegiate Dairy Products Judging Team competes at national contests and gives students the chance to deepen their knowledge of dairy science, food quality, and sensory evaluation. Team members gain valuable hands-on experience, strengthen leadership and communication skills, and make professional connections within the dairy industry—all while proudly representing Tennessee on the national stage.