The present employment status of 1,401 contestants in the Collegiate Students' International Contest in the Judging of Dairy Prod-uets from 1930 to 1956, inclusive, was studied.Approximately three-fourths of the contestants are presently employed within, or allied to, the dairy industry.Nearly one-third of them are owners, managers, superintendents, foremen, buyers, auditors, or directors of dairy plants.Education, sales, farming, field quality control, laboratory, civil service, and industrial research took 14, 9, 7, 3, 2, 6, and 2%, respectively.Of the 267, or 19%, employed outside and not related to the dairy industry, the United States Armed Forces took 102, or nearly onethird of them.A wide scope of professions including ministry, dentistry, law, and banking was represented.Slightly over 7% had unknown addresses or were deceased.

The present employment status of 1,401 contestants in the Collegiate Students’ International Contest in the Judging of Dairy Products from 1930 to 1956, inclusive, was studied.

OUR INDUSTRY TODAY 1021 every variable in the process, ascertain the position of every valve, and determine the flow of every product or other liquid medium.Controls for every operation would be placed at his finger tips.Industrial television could be employed to enable him to observe tank truck receiving operations or cold storage handling operations.This man would be responsible for considerable product processing yet could have his responsibilities eased -for automatic interlock circuits would prevent him from making costly mistakes.An illstallation of this type could provide a steady flow of the desired products of high uniformity to filling equipment nearly 2,-1 hours a day. Sales and Accounting 'Procedures IncludedTo complete the automatization program, consider the inclusion of another new technique in the sales and accounting areas of the business.As daily orders come into a plant, the infonnation could be placed on punched cards.Shipping information might be handled in a similar manner.Card sorting mechanisms could tabulate, compute, and supply information regarding sales, production, and inventory at a mere push of a button.Illustrated on Figure 3 is a block diagram indicating the channels such information might follow in keeping management posted on business conditions, production people up to date on completed production, and the process operator informed as to what is still needed.Such an electronic device could even have a "memory" and perhaps could adjust for holidays, weekends, etc., if previous year's histories were also provided.We may consider, and perhaps must consider, the above as only a dream.But -we should realize that much of it is technologically possible now.Recent publications have pointcd out that process instrumentation is not a stand-in for human being'S.It can do thing's that would be impossible for any combination of human beings to handle; acting continuously, rapidly, and tirelessly -forever monitoring the product and maintaining its quality.However, regardless of all the capabilities of mechanical control, human ingenuity and judgment will remain essential in its application in the dairy plants of tomorrow.

Use of a Parakote wrapper reduced the weight loss of cheddar cheese during curing to a very small amount, as compared with that found when the cheese was paraffined.

1.The key to the success of the winning contestants lay in their abilities to evaluate the flavor of the dairy products more nearly in line with the judgment of the official than their competitors. Also, they approximated more nearly the judges’ decision in scoring and determining the body and texture of Cheddar cheese and vanilla ice cream. The three high contestants agreed that no body and texture defects were present in the butter samples scored.2.The items of melting quality and color of ice cream, sediment, container and closure of milk, color and salt of butter, and color of cheese are not so important as flavor and/or body and texture in testing the judging proficiency of the participants in the contest.3.With the exception of ice cream, contestants of the fourth quartile failed to score higher because of their inability to place a correct score on the flavor of the product.4.Concerning the use of the suggested normal range in the scoring of each product, the following tendencies were observed: In the scoring of the flavor of butter, the contestants were more conservative than the judges. In the rating of the flavor of cheese and milk, the contestants and the judges were equally moderate. In the scoring of the flavor of ice cream, the contestants were much more conservative than the judge. All contestants were exceedingly cautious in placing scores on the body and texture of cheese and ice cream.

For some time the belief has been quite common among coaches of dairy products judging that the scoring of flavor defects of butter and cheese has been well standardized, while considerable doubt has existed as to the extent of standardization in the scoring of those defects of milk and ice cream.Unquestionably, marked progress has been made in the judging of dairy products during the past twenty years.Despite this improvement, however, the feeling has persisted that dairy products judges do a better job at judging butter and cheese than they do at judging milk and ice cream.In order to arrive at more uniform scoring throughout the country through establishment of standards, an attempt has been made to retain the same official judge for the respective product year after year in the Students' National Contest in the Judging of Dairy Products.As a result Messrs. Edwards, Wilson, Babcock, and Dahlberg have acted as orificial judges of butter, cheese, milk, and ice cream, respectively, with few exceptions, for the past ten years.The beneficial influence of this continuity of judgment by the same judges year after year on dairy products judging throughout the United States is immeasurable.Each year coaches of dairy products judging teams have looked forward to checking their judgments with those of the officials, thus being able to carry back to their respective states a mental standard of quality for each product.Consequently, standardization of scoring to certain levels was inevitable.Although marked improvements have been made, there apparently exists an opportunity for further standardization of the judging of dairy products.Inasmuch as re-evaluation of various intensities of flavor defects of milk and ice cream seemed necessary due to marked changes in the flavor value on those score cards, and whereas a panel of judges was selected (1) to indicate those evaluations, and since the above mentioned judges were included in the panel, it seemed desirable to make a comparative study of the scores of the official judge and those of the remaining selected judges of the panel.Consequently, the average of the evaluations given by the judges other than the official for the ~,~arious flavor defects of distinct intensity were plotted against those of the official.The data are shown graphically in figures 1 to 4, inclusive.

The American Dairy Science Association at its annual meeting in Burlington, Vermont, June, 1941, approved the recommendations of the Score Card Committee (1) relative to changes in the milk and ice cream score TABLE 1 Range and average of judges' flavor scores of butter designated as having certain intensities of off-flavor Range and average score* for butter flavor when the intensity of the defect was Flavor criticism Slight Distinct Strong

The quality of milk is of great interest to the consuming public and the dairy and other food industries.Continued efforts have been made to devise score cards by which the quality of milk can be evaluated.Such cards have been numerous and varied in type and have often required laboratory determinations to complete the scoring.Score cards of this type have only partially fulfilled the need of the consumer, the teacher, the grader on the factory platform, and the milk inspector in the field.From an educational standpoint, the present score cards present many problems.The lack of uniformity in the values allowed on the score cards for flavor when scoring milk, butter, cheese, or ice cream, is always difficult to explain, as well as the variation in the score which indicates the highest quality.If we are to hope for a greater interest in the quality of these products, we must furnish a simple understandable method of designating quality.It should be definite enough so that different judges can get similar results on the same product with the minimum amount of preliminary preparation.It would be very desirable if the score allowed for high quality could be the same for all dairy products.This would make it far easier for the layman or student to fix in his mind the levels at which high, medium, or low quality is expressed by numerical values.With the question of simplicity as well as that of uniformity in mind, the writer has attempted to use the score grading system, which is followed in the Handbook of Official United States Standards for Quality of Creamery Butter, 1 for the scoring of milk, with the further thought in mind that cheese and ice cream might be likewise scored by the same system.If this should be successful, much confusion could be avoided.Uniform high and low scores could be in the minds of the consumers as well as the

A study of the official body and texture criticisms of butter, cheese, and ice cream samples used in the Students’ National Contest in the Judging of Dairy Products during the fourteen-year period from 1926 to 1939, inclusive, showed: 1, that certain body and texture defects are more current than others; 2, that while butter is comparatively free of body and texture defects some occur infrequently; 3, that body and texture defects are very frequently encountered in the greater majority of samples of cheese and ice cream; and 4, that some association of defects exists in those products.

The prospective ice cream consumer is often confronted with a multiplicity of prices for the usual consumer-size package of ice cream.The problem is no less complex after the seller has been questioned as to the reasons for the price differences.In an effort to gain some direct information bearing on this problem, vanilla ice cream was purchased in pint quantities in a typical consumer manner, that is, without indication to the dispenser as to the use that was to be made of the ice cream.These samples were brought immediately to the laboratory and the gross weight obtained.Portions were withdrawn with a sterile spatula for bacterial analysis and at the same time an organoleptic examination was made.The remainder of the contents of the package was transferred to a screw-top pint jar and the container was weighed to obtain the net weight of the ice cream.The ice cream was melted at room temperature and, when necessary in removing incorporated air, warmed to 90 degrees Fahrenheit.The overrun was calculated by the use of the specific gravity as determined with a 100-milliliter pycnometer bottle and a torsion balance.Total solids and fat were determined by the ~o j o n n i e r procedure and protein by the Gunning method using a 5-gram sample.The p H was determined eleetrometrically with a quinhydrone electrode.The total bacterial count was made by the standard plate method on a volumetric basis.The number of organisms of the coli group was obtained by the plate method using violet red bile agar, and in the case of low count samples this was supplemented by the brilliant green lactose bile broth method.The samples are designated in table 1 according to number with the suffix P or _B indicating factory-filled packages or fountain-dipped bulk ice cream, respectively. RESULTS AND DISCUSSIOI~Inspection of the data in table 1 will show that the price of pint samples of -vanilla ice cream as available to the consumer in the market studied, ranged from fifteen to thirty cents with intermediate prices of seventeen, twenty, a n d twenty-five cents.The net weight of these pint samples averaged 298.0 :grams with a range of 212 grams to 465 grams.The heaviest sample was a fountain-dipped sample in the highest price level, while the lowest weight sample was a factory-filled pint in the lowest price level.This weight-price