2023 ODI Dairy Products Quality Evaluation
OREGON DAIRY INDUSTRIES
c/o OSU Food Science and Technology
100 Wiegand Hall
Corvallis, OR 97331
DATE: October 2023
TO: Oregon Dairy Industries Member Plants
FROM: Melanie Hanlon, OSU Dairy Initiative Program Manager
SUBJECT: 2023 ODI DAIRY PRODUCTS QUALITY EVLAUTION
The 2023 ODI Product Quality Evaluation will be judged at the Department of Food Science and Technology in Corvallis, OR on November 8th and 9th. We will evaluate the product categories of fluid milk & cream, cultured dairy products, butter, cheese, and ice cream. Please see detailed descriptions of the categories below. We will be continuing with the Open Cheese category, which is judged similar to the “Best in Show” category at ACS. Submit any cheese type not already available as a category for this class such as parmesan, flavored Gouda, cheese curds, etc.
NEW THIS YEAR: To better evaluate quality in fluid milk samples we are requesting you send a product at the end of its shelf life within 1 to 3 days of tasting. We will not be evaluating fresh milk samples.
For any questions, please contact Melanie Hanlon at email@example.com.
Fluid Milk, Cream: November 8th
Skim, 2%, Homogenized Half and Half, Chocolate, Eggnog
Cultured Dairy Products: November 8th
Buttermilk, Sour Cream, Cottage Cheese; Plain Yogurt, Strawberry Yogurt, Greek Yogurt
Butter and Cheddar Cheese: November 9th
Retail Butter, Score Butter, Cheddar Cheese, Open Cheese
Ice Cream: November 9th
Vanilla, Chocolate, Strawberry
Please complete and return the participation form by November 1st, 2023. Participation Forms should be returned to firstname.lastname@example.org.
For Product Evaluation Rules, please click here.
For the Product Evaluation information flyer, click here.
ALL PRODUCTS MUST BE RECIEVED BY MONDAY NOVEMBER 6TH . If you will need your product picked up, please communicate directly with Melanie Hanlon.