Dairy Quality
UNIVERSITY PARK (Centre
Co.) For the second consecu
tive year, the incidence of pro
nounced flavor defects declined
sharply in four of six dairy pro
ducts evaluated by the Penn State
Dairy Product Evaluation Team.
“Between July and October
1993, we evaluated more than 100
samples each of cottage cheese,
cheddar cheese, butter, vanilla ice
cream and strawberry yogurt,”
said Sidney Barnard, professor of
food science in Penn State’s Col
lege of Agricultural Sciences.
The samples were purchased
from stores in Pennsylvania and
other Middle Atlantic and North
eastern states and were evaluated
by two or more trained students
and faculty members, using proce
dures established by the American
Dairy Science Association and the
American Cultured Dairy Pro
ducts Institute.
“For the most part, this year’s
samples improved dramatically,”
Barnard said recently.
’Tor instance, last year 55 per
PENN JERSEY
CROP MANAGEMENT MEETING
“Creative Opportunities To Increase
Farm Profitability ”
FEBRUARY 23, 1994 9:30 A.M. to 3 P.M.
Holiday Inn, Routes 22 & 512, Bethlehem, PA
SPONSORED BY: Penn State Cooperative Extension; Rutgers Cooperative
Extension Soil Conservation Districts and Service; Agricultural Stabilization and
Conservation Service; Pennsylvania Association for Sustainable Agriculture
The conference is designed to present practical, new and creative
ideas to help turn these challenges into opportunities.
Ouf expert speakers and exhibitors will assist in improving
profitability and viability, and expanding markets.
Team Says Flavor Improves
cent of the cheddar cheese sam
ples had pronounced flavor
defects. This year, only 14.6 per
cent had those defects, an
improvement of 73 percent."
In 1992, 37 percent of the
strawberry yogurt samples had
defects. This year, only 8.2 per
cent did, an improvement of 87
percent. Twenty-nine percent of
last year’s vanilla ice cream sam
ples had defects, compared to 17.8
percent this year.
Cottage cheese samples
improved by 47 percent, with 20.2
percent having flavor defects in
1993 compared to 38 percent in
1992. Butter samples improved 23
percent, with 39.8 percent having
defects'in 1993 compared to 52
percent in 1992.
Barnard said he believes the
decline in pronounced flavor
defects of all products except but
ter stems in part from a Penn State
educational program conducted
by mail and occasional responses
to questions by telephone.
“We have sent evaluations of
appearance, color, body, texture
and flavor attributes to product
manufacturers for several years,”
Barnard said. 'Tor the past two
years, we’ve sent printed mater
ials describing the attributes,
causes, correction of defects and
prevention to each manufacturing
plant.
“Most dairy product manufac
turers have taken action to correct
many pronounced flavor defects.
As a result, samples evaluated in
1993 show a high level of
improvement over those evaluated
in 1992.
“However, considerable
improvement could be made by
butter and cottage cheese manu
facturers in the cream and milk
they accept,” he said. “The flavor
improvement would result in grea
ter consumer acceptance of their
products.”
Barnard said that similar chal
lenges remain for nonfat ice cream
and frozen dessert and for nonfat
yogurt
Maryland Ewe Record $4lOO
The top-selling Montadale ewe for 1993 was bred by
Weston Farm, Glen Arm, Maryland, owned by Kathy and
Alfred Tyler. The ewe was purchased by Turnabout Farm,
Mira Loma, California, in the 1993 National Montadale Sale
held in Springfield, Illinois, for $4lOO. The record-priced
ewe later went on to take championship honors at the Cali
fornia State Fair. The new high-selling price eclipsed the old
record of $4,000 set in 1989.
The top-selling Montadale ram for 1993 also sold in the
national sale for $3,500. This ram, consigned by the Keith
Crome family of Paris, Illinois, was purchased by the Wild
Apple Hill Farm of Maureen Hess, Hudson, New York.
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