Page 4
College Station, Texas
Thursday, June 8, 1961
THE BATTALION
Course Exercises Five Senses
Flavor
Investigation of the elusive qualities of
dairy foods is the purpose of a course known
as Dairy Products Judging at Texas A&M.
Using four of the five senses, students learn
the tricky art of determining what’s good
or bad about milk and its products. Left
Tasting
to right are Dr. A. V. Moore, professor of
dairy science and teacher of the course;
Weems Avant of Palestine, dairy science
major; and Nolan Blaschke of Nordheim,
agricultural education major.
Read Battalion Classifieds Daily
Of the wide variety of subjects
and courses offered at Texas A&M,
there is one which is way out in
front when it comes to exercising
at least four of the five senses.
The course is known as Dairy
Products Judging. It is taught by
Dr. A. V. Moore, professor in the
Department Dairy Science and
a man with many years of experi
ence in investigating the elusive
and sometimes intangible qualities
| of dairy foods.
1 When this class is in session,
si visitors will see the students deep
ly engrossed in the task of tasting,
feeling and looking their way
through a wide assortment of
samples to determine which ones
are of high quality.
Working in almost complete si
lence and with the fervor of a
French wine connoisseur, the stu
dents will note a sample’s general
appearance, its feel, and then most
important, flavor.
In flavor tasting, just a little
dab will do these boys. A swallow
of milk, a patty of butter, a small
slab of cheese, a spoon of ice
cream. From this they can tell
what’s good or bad and why.
They take the sample, roll it
around in their mouths, and move
their jaws up and down in strange
ways while staring down at the
table top or off into space. When
a student reaches a decision, he
quickly steps over to a sink, spits
Leadership Sale
w
1 WE KEEP PRICES DOWN
THESE PRICES GOOD
THRU SAT. JUNE 10.
IN BRYAN ONLY
WE RESERVE THE RIGHT
TO LIMIT QUANTITIES.
LEADS IN VALUE, QUALITY, COURTESY, AND SERVICE. JOIN YOUR FRIENDS
AND NEIGHBORS WHO SHOP AT THE LEADER (WEINGARTEN’S) AND SAVE.
Imperial
SUGAR
5
Lb. Bag
45
PEPSI COLA 12
Btl. Ctn.
Plus Deposit
49
10c Off Deal
RINSO DETERGENT 65
Top Frost Frozen or Leslies
STRAWBERRIES
10-Oz. Pkg.
19
Fresh California, Sweet Juicy, Highly Colored
PEACHES
14
Home Grown
GREEN PEPPERS
Lb.
12
Square Cut Shoulder, Tender Aged
BEEF ROAST
35
WHITE SHRIMP (Med. Size)
Lb.
69
Samuel Mohawk
BOLOGNA piece it. 29 c sliced L b 39 c
Agar or Patrick Cudahy
CANNED PICNIC
3 Lb. Can
out the sample and rinses his
mouth with water.
No swallowing of samples,
please. Dr. Moore says swallow
ing tends to dull the taste for other
samples, causing inaccurate judg
ing.
Flavor, of course, is most im
portant in judging dairy products.
Other faults, such as poor color
and texture, can be forgiven some
what by receiving a lower numer
ical value on the judger’s score
card. But not bad or peculiar
flavor.
Of the 100 points assigned to a
sample, 45 are for flavor. The
balance is applied to texture and
color, depending on the kind of
product. Salt for example is im
portant in butter.
Dr. Moore says flavor can tell a
near-complete story about a
sample. Like a crime laboratory
analyst drawing all sorts of con
clusions from a suspect’s coat, the
students learn to tell fairly accu
rately what has happened to a
dairy product from the time it’s
still in grass or feed form until
it is packaged and ready for sale.
All this from flavor.
According to Prof. Moore, flavor
is made up of both taste and smell.
The tongue alone can ferret out
only four taste sensations—acid
ness, bitterness, sweetness and
saltiness. From there on, it’s
teamwork with the schnoz, the lat
ter doing most of the detective
work.
To get a vivid impression of
flavor, the student is taught to
swish the sample around in his
mouth and then flutter the tongue
up and down. This tongue flutter
ing wafts the aroma to the upper
rear portion of the mouth, where
it enters the nose by the back
door and tickles the olfactory
nerves. The nerves tell the brain
what’s about the sample in the
mouth.
Simply bending over and sniff
ing the sample via the nostrils is
insufficient, Dr. Moore said. It
seems that this layman’s method
dilutes the aroma with too much
air.
Flavor determination of dairy
products can be pretty tricky. The
following are the factors which
the student should he able to judge
in a milk sample: Barny, bitter,
cooked, cowy, feed, flat, foreign,
garlic or onion, high acid, malty,
metallic, musty, oxidized, rancid,
salty, unclean and weedy.
All these terms are self-explan
atory except “barny” and “cowy.”
Those two are beyond wox'd de
scription. Only a person who has
worked around cattle barns milk
ing cows can tell that kind of
flavor.
To an ordinary person, just
about any kind of ice cream tastes
good. But A&M’s hypercritical
judging students can detect such
flavor sins as cooked, eggy, im
proper amounts of extract, high
acid, metallic, neutralizer, old in
gredient, oxidation, rancidity, salti
ness, improper storage, poor use of
sweetener 1 , and plain uncleanliness.
With cheese, texture receives al
most as much emphasis as flavor.
These criticisms include the (o'
lowing terms on the score cari
corky, crumbly, curdy, gas;
mealy, open pasty, short, spong;,
sweet curd holes, weak, and year
slits.
It’s hard to realize that so mm!
flavor germlins can affect sucki
tasty product as butter. Howete
here is what the student judge mr
be able to sense with his nose aa
mouth: acidity, bitterness, pit
ence of brine, cheesiness, coars
ness, cooked, feed, fishy, garlid;
maltiness, metalic twang, mas:,
ness, neutralizer, oiliness, o.:
cream, oxidation, rancidity, it,
proper storage, tallowy, uncleai
ness, weedy, wopdy and yeasty,
There’s just one drawback
the dairy products judging cours
Dr. Moore says. The students nu;
someday make mighty hard-:,
please husbands at mealtime,
—
Manley Accepts
A&M BSU Post
James O. Manley has accepted
the invitation of the Student Di
vision, Christian Education Com
mission, of the Baptist General
Convention of Texas to become As
sistant Director of the Baptist
Student Union at A&M for the
summer months. Manley assumed
his duties June 1.
He will office at the Baptist
Student Center, 201 N. Main, Col
lege Station, where he will share
responsibility for the Baptist stu
dent ministry with Cliff Harris,
the director.
Manley is a graduate of A&M
in finance. During his student
days at A&M, Manley served as
scholastic officer for the Corps of
Cadets, Civilian Student Chaplain,
Vice-president of the Baptist Stu
dent Union, and was a member of
the 1957-58 State BSU Executive
Committee. In the summer of
1957, he was appointed a student
summer missionary by the Baptist
students of Texas, serving in Ha
waii. Manley remained in Hilo,
Hawaii, for several months to pas
tor the Baptist Church at the in
vitation of the Foreign Missio:
Board of the Southern Baptii
Convention while the regular mis
sionary was on furlough.
He has completed one year ol
graduate study at the Southwest'
ern Baptist Theological Seminar;
in Ft. Worth, His experience h
eludes work in youth-led evangel
ism with the Student Division for
two years. He is in frequent de
mand as a speaker for yoi
groups and churches.
Manley and his wife, Frances,
will reside at 304 Ehlinger Dr,
They will return to Ft. Worth ii
September following' his service
with Baptist students at A&M this
summer.
, A good cook’s
secret ingredient
It’s no secret, really, but one
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in the modern kitchen is
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telephone saves you many
interruptions and missed calls.
Do yourself a real favor... call us
today and let us show you how
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Telephone Company
12
M
61
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