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Holy Cow! University team cream of crop
Dairy tasting team finds success, experience at international tournament
Andrew Sain, Staff
You can cheer them on, but don’t compare them to Napoleon Dynamite. The U of M dairy tasting team competed in the 84th Annual Collegiate Dairy Products Evaluation Contest in Chicago from October 27-29, earning a respectable middle of the pack placing overall, with food microbiology graduate student Gary Graumann finishing tops in cheddar cheese tasting.
Students compete by tasting six different dairy products — milk, ice cream, yogurt, cottage cheese, cheddar cheese and butter — and evaluating them for defects and quality. “There could be up to 10 or 12 defects,” said team coach Arnie Hydamaka. “You have to evaluate the defect and then give it a score based on if it’s a slight, definite or [severe] defect.” Examples of defects include milk having a malty or cooked taste, an onion and garlic taste or being rancid.
The top overall finisher in the competition was South Dakota State University. Examples of other “dairy tasting powerhouses” include California State Polytechnic University and Wisconsin State University, which offer courses in dairy evaluation and bring in substitutes in case one of their first string team members comes down with a cold. The University of Manitoba team, on the other hand, is run outside of class hours. Members need high academic standing, must have taken at least one dairy course and “obviously have to like dairy products.”
Holy Cow! University team cream of crop
Dairy tasting team finds success, experience at international tournament
Andrew Sain, Staff
You can cheer them on, but don’t compare them to Napoleon Dynamite. The U of M dairy tasting team competed in the 84th Annual Collegiate Dairy Products Evaluation Contest in Chicago from October 27-29, earning a respectable middle of the pack placing overall, with food microbiology graduate student Gary Graumann finishing tops in cheddar cheese tasting.
Students compete by tasting six different dairy products — milk, ice cream, yogurt, cottage cheese, cheddar cheese and butter — and evaluating them for defects and quality. “There could be up to 10 or 12 defects,” said team coach Arnie Hydamaka. “You have to evaluate the defect and then give it a score based on if it’s a slight, definite or [severe] defect.” Examples of defects include milk having a malty or cooked taste, an onion and garlic taste or being rancid.
The top overall finisher in the competition was South Dakota State University. Examples of other “dairy tasting powerhouses” include California State Polytechnic University and Wisconsin State University, which offer courses in dairy evaluation and bring in substitutes in case one of their first string team members comes down with a cold. The University of Manitoba team, on the other hand, is run outside of class hours. Members need high academic standing, must have taken at least one dairy course and “obviously have to like dairy products.”
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