Division: B – Middle School

Event Rules: See National Rules

National Event Page: Here

Description:

Teams will study the science behind milk products and experiment with ingredients and other variables to produce and analyze results to produce the best dairy products below.

Ice Cream Formation: Teams will be provided the same amount of an unknown liquid milk product to prepare ice cream based on the provided materials and form the ice cream on a surface to obtain a height measurement by the Event Supervisor. Teams may use any amount of the provided ingredients.

The ice cream formation must self-stand for 5 seconds before the measurement is taken. Students may hand shape the ice cream.

Determine Curd Mass: Teams will be provided the same amount of an unknown liquid milk product to determine the mass (percentage of curd formation), which will be compared to the Event Supervisor’s mass (percentage of curd formation).

Determine Milk Fat Mass from Cream: Teams will be provided the same amount of cream and will be asked to prepare butter to determine the Milk Fat Mass, which will be compared to the Event Supervisor’s Milk Fat Mass.

Materials:

Each team may bring writing utensils and two Class II calculators. Teams are allowed on 8.5″ x 11″ sheet of paper that may contain information on both sides in any form from any source. Sheet may be laminated. Affixed labs or more than one sheet is not prohibited. 

Scoring:

High score wins. Preselected questions will be used to break ties. 

Resources

What’s Food Science?

Sci Oly Food Science

Food Science

FAQs

Have a question about an event? Check our 🔎 Event Intel: Coach Questions & Answers for answers to all event FAQs submitted by coaches. The document includes event-specific questions and clarifications and will be updated as additional questions are reviewed and answered.

Please check the FAQ document before submitting a new question – you may find your answer already there!