Characteristics = 40 points Name: __________________________________ Chapter: ___________________________________ Participant Number: _______________ Scoring Use Number Only Correct Cheese ID x 6 = Characteristics x 1 = Total Points Cheese Identification: Write For each cheese sample identified, give the information for the four the correct sample number in characteristics for that sample. One may use the codes supplied in the the left column that matches reference for this activity when answering these questions. the correct cheese sample. Total Number Salted in Place of Receives Method of Correct Brine Origin Pasta Filata Ripening Sample Variety For (Yes or No) Treatment Number 6 points each Characteristics (Yes or NO) 1 point 1 point each (Scoring Use 1 point each 1 point each each Only) 8 Blue/Bleu N Y M F 7 Brie N N B/M F 5 Cheddar, Mild N N B E Cheddar, Sharp Colby Cream 1 Feta N Y B G Gouda Havarti 9 Gruyere N Y B S 10 Monterey Jack N N B U 3 Mozzarella Y Y B I 2 Munster N N B F Parmesan 4 Processed N N B U American
Characteristics = 40 points Name: __________________________________ Chapter: ___________________________________ Scoring Use Only Number Correct Cheese ID x 6 = Characteristics x 1 = Total Points Participant Number: _______________ Cheese Identification: Write the correct sample number in the left column that matches the correct cheese sample. For each cheese sample identified, give the information for the four characteristics for that sample. One may use the codes supplied in the reference for this activity when answering these questions. Sample Number Variety 6 points each Receives Pasta Filata Treatment (Yes or NO) 1 point each Salted in Brine (Yes or No) 1 point each Method of Ripening 1 point each Place of Origin 1 point each Total Number Correct For Characteristics (Scoring Use Only) 8 Blue/Bleu N Y M F 7 Brie N N B/M F 5 Cheddar, Mild N N B E Cheddar, Sharp Colby Cream 1 Feta N Y B G Gouda Havarti 9 Gruyere N Y B S 10 Monterey Jack N N B U 3 Mozzarella Y Y B I 2 Munster N N B F Parmesan 4 Processed American N N B U
2016-17%20Milk%20Quality.docx