How the contest operates: A. Milk Flavor Identification & Evaluation Contestants are given a variety of milk samples and they need to taste-test or smell them and decide what they contain. Then they need to rate it on a scale of 1-10 on how strong the flavor is. B. Sediment Tests Contestants look at a sediment disk sample and rate it on a scale of 0-8 based on the amount of sediment on the disk. C. California Mastitis Test Contestants take a small milk sample and add a chemical solution to it and see how much it gels up, then rate it on a scale of 0-8. D. Milker Unit Parts Contestants look at a variety of milker parts and judge them on how clean or damaged they are. E. Identification of Cheeses Contestants taste-test a variety of cheese and have to tell what each is. F. Problem Solving Part 1 Real vs. Artificial Contestants taste-test or look at a sample of food and decide if it's real or artificial. Examples: margarine or butter, and whipped cream or whipped non-dairy topping. Part 2 You are tested on: 1. Principles of merchandising dairy foods. 2. Factors impacting the demand for and commercial use of milk and diary foods/products. 3. Nutritional value of dairy foods/products and their role in the diet. 4. Current issues relative to the marketing of milk and dairy foods/products and new development in dairy foods processing. 5. Trouble-shooting to determine problems/causes affecting the quality of milk. Part 3 Team Test All members take a test together on either sanitation, marketing and distribution, or current issues on dairy health. G. Written Test Contestants take a test consisting of 50 multiple choice questions, 25 of which are on quality milk production and 25 on milk marketing.