10

TECHNOLOGY AND LIVELIHOOD

EDUCATION
QUARTER 2

Raising Dairy Animals (RDA)

LO 1. Handle Dairy Animals

1.6 Check milk for quality based on the standard procedures

ANIMAL PRODUCTION (Ruminants) NC II

1
Technology and Livelihood Education – Grade 10

Quarter 2– Module 1:

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subsist in any work of the Government of the Philippines. However, prior
approval of the government agency or office wherein the work is created
shall be necessary for exploitation of such work for profit. Such agency or
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Borrowed materials (i.e., songs, stories, poems, pictures, photos,

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owners. The publisher and authors do not represent nor claim ownership
over them.

Regional Director: Gilbert T. Sadsad

Assistant Regional Director: Jessie L. Amin

Development Team of the Module

Writers: Crissa G. Marcos

Editors:

Reviewers:

Illustrator:

Layout Artist:

2
INTRODUCTION:

This lesson deals with the: Check Milk

for Quality Based on the Standard
Procedures

In accomplishing this learning

material, you have to take first the pre-
test, and you are tasked to study the
learning activities and perform the various
practice tasks 1, 2 and 3. After doing so,
you may take the post- test to determine the knowledge and skills you
gained from this lesson. To enhance your competence, you have also to
accomplish your assignment found in this module. Thank you and Good
luck!

3
OBJECTIVE:

At the end of the module, you should be able to:

1.6 Check milk for quality based on the standard procedures

VOCABULARY LIST:

To have a better understanding of the lesson presented in this module, you

should be familiar with the following terms:

Adulteration- the action of making something poorer in quality by the

addition of another substance.

Check- means examine in order to determine its accuracy, quality, or

condition or to detect the presence of something.

Dairy cattle- (also known as dairy cows) are cattle cows bred for the ability
to produce large quantities of milk, from which dairy products are made

Dairy product- milk, butter and cheese

Milk- a white liquid produced by female mammals as food for their young.

Organoleptic- involving the use of the sense organ.

Somatic Cell- any cell of a living organism other than the reproductive cell

Acronyms:

RDA- Required Dietary Allowance

SCC-Somatic Cell Count

SNF- solids not fat

4
TS- total solids

PRE-TEST:

MULTIPLE CHOICES:

Directions: Choose the best answer. Write the letter of your choice in your
answer sheet.

1. Which of the following statement best describe quality milk?

a. Milk products have dwindled manufacturing properties
b. Milk products has condensed flavor quality
c. Milk products have concentrated shelf-life.
d. milk products meet accepted standards for chemical
composition and purity
2. Which milk testing techniques permit rapid segregation of poor
quality milk at the milk receiving platform
a. Organoleptic test
b. Clot on Boiling (C.O.B) Test
c. Milk sampling
d. Alcohol Test
3. What methods of testing milk quality is used to determine the number
of “colony forming units” (cfu) in one milliliter (ml) of milk, which will
form visible colonies when incubated for 48 hours at 32°C (90°F).
a. Resazurin test
b. Standard Plate Count (SPC)
c. The Gerber Butterfat test
d. Lactometer test
4. Below are the different aspects being verified in milk assessment for
quality, which one is NOT

a. quantity or the measure in volume or weight;

b. organoleptic characteristics
c. compositional characteristics
d. Physiological and biological characteristics;

5
5. It is the most widely used test for hygiene and the potential keeping
quality of raw milk which is also a dye indicator
a. Resazurin test
b. Titratable acidity
c. Coliforms bacteria count
d. Standard plate count

6
LEARNING ACTIVITIES:

Learning Outcome 1
HANDLING DAIRY ANIMALS
Content Standard Performance Standard
The learners demonstrate an The learners shall be able to raise
understanding of theories in raising dairy animals based on Bureau of
dairy animals. Animal Industry standard

Check Milk for Quality Based on the Standard Procedures

This learning module covers the knowledge, skills, and attitudes

required in checking milk for quality of dairy animals. It will give you needed
information regarding milk testing and quality control. It also includes the
techniques in milk assessment based on the standard procedures

Introduction

Production of maximum quantities of high

quality milk is an important goal of every dairy
operation. Poor quality milk affects all segments
of the dairy industry, ultimately resulting in milk
with decreased manufacturing properties and
dairy products with reduced flavor quality and
reduced shelf-life.

Quality control and assurance must begin

at the farm. This is achieved through farmers
using approved practices of milk production and
handling; and observation of laid down regulations regarding, use of
veterinary drugs on lactating animals, regulations against adulterations of
milk etc.

High quality raw milk is required for high quality dairy products.
Therefore, it is imperative that raw milk be produced and handled, from
farm to plant, under conditions that do not alter its quality or consequently,
the quality of the finished product. A number of quality tests are available to
evaluate raw milk that includes microbiological, chemical and physical
testing methods.

7
 Milk testing and quality control

Milk testing and quality control is an essential component of any milk

processing industry whether small, medium or large scale. Moreover, its
high nutritive value makes it an ideal medium for the rapid multiplication of
bacteria, particularly under unhygienic production and storage at ambient
temperatures. A milk processor or handler will only be assured of the quality
of raw milk if certain basic quality tests are carried out at various stages of
transportation of milk from the producer to the processor and finally to the
consumer.

Milk testing and quality control should be carried out at all stages of the
dairy chain. Milk can be tested for:

 quantity – measured in volume or weight;

 organoleptic characteristics – appearance, taste and smell;
 compositional characteristics – especially fat, solid and protein
contents;
 physical and chemical characteristics;
 hygienic characteristics – hygienic conditions, cleanliness and quality;
 adulteration – with water, preservatives, added solids, etc;
 drug residues.

WHAT IS MILK QUALITY CONTROL?

Milk quality control is the use of approved tests to ensure the

application of approved practices, standards and regulations concerning the
milk and milk products. The tests are designed to ensure that milk products
meet accepted standards for chemical composition and purity as well as
levels of different micro-organisms.

WHY IS MILK QUALITY CONTROL NEEDED?

Milk may be a common drink of our daily diet. But not every-time the
milk we take is pure; it may have urea, formalin, starch and water as
impurity. Packed milk from reputed brand as well as milk purchased from
milk vendors may be adulterated thus it’s necessary to test for milk before
consuming.

Testing milk and milk products for quality and monitoring that milk
product, processors and marketing agencies adhere to accepted codes of
practices costs money. There must be good reasons why we have to have a
quality control system for the dairy industry.

8
TECHNIQUES USED IN MILK TESTING AND QUALITY CONTROL

Milk sampling. Accurate sampling is the first pre-requisite for fair and just
quality control system. Liquid milk in cans and bulk tanks should be
thoroughly mixed to disperse the milk fat before a milk sample is taken for
any chemical control tests. Representative samples of packed products must
be taken for any investigation on quality. Plungers and dippers are used in
sampling milk from milk cans.

Sampling milk for bacteriological testing. Sampling milk for

bacteriological tests require a lot of care. Dippers used must have been
sterilized in an autoclave or pressure cooker for at least 15mm at 120° C
beforehand in order not to contaminate the sample. On the spot sterilization
may be employed using 70% Alcohol swab and flaming or scaling in hot
steam or boiling water for 1 minute.

Fig. 1: Equipment used for taking milk samples

Organoleptic tests. The organoleptic test permits rapid segregation of poor

quality milk at the milk receiving platform. No equipment is required, but
the milk grader must have good sense of sight, smell and taste. The result of
the test is obtained instantly, and the cost of the test is low. Milk which
cannot be adequately judged organoleptically must be subjected to other
more sensitive and objective tests.

Procedure:

 Open a can of milk.

 Immediately smell the milk.
 Observe the appearance of the milk.
 If still unable to make a clear judgment, taste the milk, but do not
swallow it. Spit the milk sample into a bucket provided for that
purpose or into a drain basin, flush with water.
 Look at the can lid and the milk can to check cleanliness.

Clot on Boiling (C.O.B) Test

9
 The test is quick and simple. It is one of the old tests for too acid
milk(pH<5.8) or abnormal milk (e.g. colostral or mastitis milk ). If a milk
sample fails in the test, the milk must contain many acid or rennet
producing microorganisms or the milk has an abnormal high percentage of
proteins like colostral milk. Such milk cannot stand the heat treatment in
milk processing and must therefore be rejected.

Fig 2. Equipment used in C.O.B.

The Alcohol Test. The test is quick and simple. It is based on instability of
the proteins when the levels of acid and/or rennet are increased and acted
upon by the alcohol. Also increased levels of albumen (colostrum milk) and
salt concentrates (mastitis) results in a positive test.

Fig. 3 alcohol test

The Alcohol-Alizarin test The procedure for carrying out the test is the
same as for alcohol test but this test is more informative. Alizarin is a colour
indicator changing colour according to the acidity. The Alcohol Alizarin
solution can be bought ready made or be prepared by adding 0.4 grammes
alizarin powder to 1 litre of 61% alcohol solution.

RESULTS OF THE TEST

Paramete Normal Slightly Acid milk Alkaline

r milk acid Milk Milk
PH 6.6 – 6.7 6.4 – 6.6 6.3 or 6.8 or
lower higher
Colour Red Yellowish Yellowish Lilac
brown -brown
Appearan No No Coagulati No
ce of milk coagulati coagulati on * coagulati
on no on on **
lumps

10
 Acidity test. Bacteria that normally develop in raw milk produce more or
less of lactic acid. In the acidity test the acid is neutralized with 0.1 N
Sodium hydroxide and the amount of alkaline is measured. From this, the

percentage of lactic acid can be calculated. Fresh milk contains in this test
also "natural acidity" which is due to the natural ability to resist pH changes
. The natural acidity of milk is 0.16 - 0.18%. Figures higher than this
signifies developed acidity due to the action of bacteria on milk sugar

Fig. 4. Apparatus used in acidity test

Resazurin test. Resazurin test is the most widely used test for hygiene and
the potential keeping quality of raw milk. Resazurin is a dye indicator.
Under specified conditions Resazurin is dissolved in distilled boiled water.
The Resazurin solution can later be used to test the microbial activity in a
given milk sample.

Apparatus and reagents:

 Resazurin tablets
 Test tubes with 10 mls mark
 1 ml pipette or dispenser for Resazurin solution.
 Water bath thermostatically controlled
 Lovibond comparator with Resazurin disc 4/9

Fig. 5. Apparatus used in 10 min. Resazurin Test

READINGS AND RESULTS (10 MINUTE RESAZURIN TEST)

Resazurin Colour Grade of Action

disc No. milk
6 Blue Excellent Accept
5 Light blue v. good Accept
4 Purple Good Accept

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 3 Purple pink Fair Separate
2 Light pink Poor Separate
1 Pink Bad Reject
0 white Very bad Reject

The Gerber Butterfat test. The fat content of milk and cream is the most
important single factor in determining the price to be paid for milk supplied
by farmers in many countries. Also, in order to calculate the correct amount
of feed ration for high yielding dairy cows, it is important to know the
butterfat percentage as well as the yield of the milk produced. Furthermore,
the butterfat percentage in the milk of individual animals must be known in
many breeding programmes.

Butterfat tests are also done on milk and milk products in order to make
accurate adjustments of the butterfat percentage in standardized milk and
milk products.

Fig. 6. Equipment used in Gerber Butterfat test

The Lactometer test. The lactometer test is designed to detect the change
in density of such adulterated milk. Carried out together with the Gerber
butterfat test, it enables the milk processor to calculate the milk total solids
(% TS ) and solids not fat (SNF). In normal milk SNF should not be below
8.5%.

Procedure:

Mix the milk sample gently and pour it gently into a measuring cylinder
(300-500). Let the Lactometer sink slowly into the milk. Read and record the
last Lactometer degree (ºL) just above the surface of the milk. If the
temperature of the milk is different from the calibration temperature
(Calibration temperature may be=20 0C) of the lactometer, calculate the
temperature correction. For each ºC above the calibration temperature add
0.2ºL; for each ºC below calibration temperature subtract 0.2 ºL from the
recorded lactometer reading.

12
 Fig 7. Equipment used for determination of milk density

Freezing Point Determination. The freezing point of milk is regarded to be

the most constant of all measurable properties of milk. A small adulteration
of milk with water will cause a detectable elevation of the freezing point of
milk from its normal values of -0.54ºC. Since the test is accurate and
sensitive to added water in milk, it is used to detect whether milk is of
normal composition and adulterated.

Fig. 8. A Cryoscope is used for determination of freezing point of milk.

Inhibitor test. Milk collected from producers may contain drugs and/or
pesticides residues. These when present in significant amounts in milk may
inhibit the growth of lactic acid bacteria used in the manufacture of
fermented milk such as Mala, cheese and Yoghurt, besides being a health
hazard.

Fig. 9. Materials used to test inhibitory substances in milk

Method to Assess Milk Quality

Several different methods are used to assess milk quality as enumerated

below:

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1. Microbiological Tests Bacteria and other microorganisms in milk are
of primary concern as they are most often responsible for the
deterioration of milk and dairy product quality. When the numbers of
microorganisms in raw milk are found to be high, they are generally
an indication of poor production practices and/or milk handling
procedures. Microbial contamination of raw milk can occur by a
variety of microorganisms; from a variety of sources, including
inadequate cleaning, sanitizing and maintenance of milk handling
equipment; poor pre-milking hygiene procedures; insufficient
refrigeration; and in some cases mastitis.
2. The Standard Plate Count (SPC) is a determination of the number of
“colony forming units” (cfu) in one milliliter (ml) of milk, which will
form visible colonies when incubated for 48 hours at 32°C (90°F). Raw
milk is generally diluted 1:100 and 1:1000 before mixing the sample
in a “plate” (i.e., petri dish) with a nutrient agar that promotes
bacterial growth, where individual bacteria or bacterial clumps
suspended in the agar multiply to form visible colony forming units
(cfu’s). The cfu’s are then visually counted on the plate.

3. Preliminary Incubation Counts (PIC) The Preliminary Incubation

count (PIC) is performed by “incubating” a milk sample at 12.8°C
(55°F) for 18 hours, followed by the SPC procedure. This incubation
temperature selects for bacterial contaminants in a sample that are
capable of growth at cool temperatures, and is based on the theory
that the natural flora of the animal’s milk and most mastitis bacteria
generally will not grow significantly at the PI temperature in 18 hours.

4. Psychrotrophic Bacteria Counts can be determined directly by

plating samples by the same methodology as for the SPC but with
incubation of the plates at 7°C for 10 days. The most common
psychrotrophic bacteria are capable of growing and increasing in
numbers during prolonged refrigerated storage of raw milk, especially
if temperatures are marginal.

5. Thermoduric Bacteria or Laboratory Pasteurization Count (LPC)

The Laboratory Pasteurization Count (LPC) is performed by heating
the milk sample to 62.8°C (145°F) for 30 minutes (simulates batch
pasteurization) followed by the SPC procedure. Samples are usually
diluted 1:10 or 1:100 prior to plating. This procedure counts those
bacteria that survive pasteurization. Levels in raw milk following
laboratory pasteurization and in pasteurized milk should be less than
250-300/ml.

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 6. Coliform Bacteria Count The Coliform Bacteria Count is performed
by plating the sample on Violet Red Bile Agar (VRBA), which is a
microbial growth medium that selects for coliform bacteria (i.e., it
contains inhibitors that prevent most other bacteria from growing).
Incubation is at 32º C (90°F) for 24 hours. Coliforms are associated
with fecal and/or environmental contamination.
7. Titratable Acidity (TA) as an Indication of Bacterial Growth The
titratable acidity (TA) test has been used as an indirect method of
indicating bacterial growth or possibly acid contamination. Lactic acid
and other acid levels generally are increased in milk as the result of
excessive growth of acid producing bacteria, especially when milk is
improperly cooled. The TA of milk is determined using 0.1 N sodium
hydroxide and is expressed as the amount of lactic acid in milk.
Normal titratable acidities range from 0.13% to 0.17%.
8. Direct Microscopic Methods The Direct Microscopic Clump Count
(DMCC) and the Direct Microscopic Somatic Cell Count (DMSCC) are
determined by counting bacterial or somatic cells (following
procedures set forth in Standard Methods for the Examination of
Dairy Products) in a representative portion of 0.01 ml of milk smeared
over 1 square centimeter, using a microscope of 1000x magnification.

Measures of Milk Quality

Somatic Cell Count: The number of somatic cells in milk, referred to as the
somatic cell count or SCC, is used throughout the world as an indicator of
milk quality. The current regulatory limit for somatic cells in milk is defined
in the Grade “A” Pasteurized Milk Ordinance is 750,000 cells per milliliter
(mL). Poor quality milk has a high number of somatic cells and is an inferior
product with reduced processing properties resulting in dairy products with
a reduced shelf-life. On the other hand, high quality milk has a very low
number of somatic cells, a longer shelf-life, tastes better and is more
nutritious.

Summary

A safe, wholesome, abundant and nutritious milk supply should be

the goal of every dairy producer in the world. Safety and quality of dairy
products start at the farm and continue throughout the processing
continuum. To meet increased raw milk quality standards, producers must
adopt production practices that reduce mastitis and reduce bacterial
contamination of bulk tank milk. Use of effective management strategies to
minimize contamination of raw milk and proven mastitis control strategies
will help dairy producers achieve these important goals

15
 Practice Task 1

Directions: Cite important points with regards to the following words or

phrases:

1. Milk quality control

_____________________________________________________________________
_____________________________________________________________________
________________________.
2. Testing/assessing milk quality

_____________________________________________________________________
_____________________________________________________________________
_________________________.
3. Approved standard procedure in checking milk quality
_____________________________________________________________________
_____________________________________________________________________
_____________________

SCORING RUBRIC

CRITERIA OUTSTANDING VERY GOOD POOR SCORE

(5) (3) (1)
CONTENT There is a There is a There is a
detailed detailed detailed
discussion of discussion discussion of
the 3 topics of the 2 1 topic
topics
READABILITY The text are Text is not Handwriting
easy to read clear cannot be
and clear read
PRECISENES The paper is The paper There are so
S free from has some many

16
 erasures erasures erasures
TOTAL SCORE:

Practice Task 2

Complete the table below.

Select five (5) methods of assessing quality of milk. Briefly discuss the
differences of the methods you’ve chosen.

Methods of assessing quality of milk How does it differ from the other
methods?
1.
2.
3.
4.
5.

Evaluation:

Your work will be evaluated by your teacher using the following criteria:

1 .Content or ideas conveyed- 70%

2. Preciseness- 10%

3. Grammar and overall flow-20 %

Practice Task 3

Pretend to be an outstanding dairy animal raiser who will demonstrate

the proper way of checking the milk quality. Which techniques in milk
testing and quality control will you use to show the process? Explain why
you choose it over the other practices.

Scoring Rubric

17
 Criteria Outstanding Very Good Poor Score
(5) (3) (1)
Content There is Some ideas of Few ideas are
detailed the topic are presented in
discussion of discussed the
the topic clearly discussion of
the topic
Readability Handwriting Handwriting Handwriting
is very clear is unclear cannot be
and easy to read
read
Neatness The answer Paper shows Erasures can
sheet is free deletion of be seen
of erasure some words constantly
Total Score:
Post Test:

Directions: Read the following questions/statements. Select the best

answer then write the letter corresponding to the right answer.

1. Which milk testing techniques permit rapid segregation of poor

quality milk at the milk receiving platform
a. organoleptic test
b. Clot on Boiling (C.O.B) Test
c. Milk sampling
d. Alcohol Test
2. What methods of testing milk quality is used to determine the number
of “colony forming units” (cfu) in one milliliter (ml) of milk, which will
form visible colonies when incubated for 48 hours at 32°C (90°F).
a. Resazurin test
b. Standard Plate Count (SPC)
c. The Gerber Butterfat test
d. Lactometer test

3. Which of the following statement best describe quality milk?

a. Milk products have dwindled manufacturing properties
b. Milk products has condensed flavor quality

18
 c. Milk products have concentrated shelf-life.
d. milk products meet accepted standards for chemical
composition and purity

4. Below are the different aspects being verified in milk assessment for
quality, which is the exception?

a. quantity or the measure in volume or weight;

b. organoleptic characteristics
c. compositional characteristics
d. Physiological and biological characteristics

5. Which is an indication that milk has been checked?

a. milk has a very low number of somatic cells,
b. milk has longer shelf-life
c. milk tastes better and is more nutritious
d. all of the above

ASSIGNMENT:
Watch a video presentation of techniques in checking milk for quality
of large ruminants based on the standard procedures. Brainstorm on the
advantages and disadvantages of the different techniques viewed.
Emphasize on the positive impact of assessing/checking milk quality.

Criteria Outstanding Very good Poor Score

(5) (3) (1)
Discussion Tell/show all Tell/show Tell/show
content the positive some positive limited ideas
impacts of impacts of on the
checking milk checking milk positive
quality quality impacts of
checking milk
quality
Clarity Clear Several unclear
concepts of advantages/ concepts of
advantages/ disadvantages advantages/

19
 disadvantages of the disadvantages
of the different of the
different techniques different
techniques were techniques
were presented were
presented presented
Neatness Paper are free There are Paper is
from erasures minor unclean due
erasures in to erasures
the paper
Total Score:

REFERENCES:

https://www.thefreedictionary.com/milk+production

20
https://www.intechopen.com/books/descriptive-food-science/the-dairy-
industry-process-monitoring-standards-and-quality

https://watermark.silverchair.com/0362-028x-41_5_356.pdf?
token=AQECAHi208BE49Ooan9kkhW_Ercy7Dm3ZL_9Cf3qfKAc485ysgAAAr
YwggKyBgkqhkiG9w0BBwagggKjMIICnwIBADCCApgGCSqGSIb3DQEHATAe
BglghkgBZQMEAS4wEQQMycnTNL4qBbmPSxP2AgEQgIICabLlPmQQ5QusT
YdmNA9taNAlovCjzNAkF6GrQ-
BLL00myvT98Piy4rPdYo0ZsWCBHhSrlWuBHPiQpii-
aGnGJeXGjEraKMEOkVzIQd6L1J0ncTMTXEK7PYz3Ttvcdw10pJnFLw6AhyA
hAVGmrB83y1WVTcPCzxbL0A-
9dG3kx99QMa2bqsJcu6EtZAjzUlUbsE8sTphTlLgKF8bYapWfCAYZyjBGbeCq
plYWy5QnLpC9zZqu34ooNIjqowC1tChAjETpuPjvy0gZO3Br6T7SUcyOUaTu2
v0NBUSyjEHeQLA9fewMpwfqMhNycPNAW7QS6Y8c4LL1B6QpsLKnbiMPtba-
ws1eIV_N5dvumni1Q5c8SN91oc-
hGvaVS4KYbnqmffcAMNM7t_kCZRsP6dRyBeO-
CkmT9cyw71aAXeI422nuS8Nz6QohyOtRt2awbayP9EvGD81jOm72jMMU1iu
eL2qpoJu0JTeh8rzA04dESgIrJ8XQq05PXaAW0irQzEgH7go8R-
7JUTjaUyZaY7ZRvZApE_ZSpFu0nJ3XCCCKbTyQG8x0FvSVmHyB-
hvgVfUjthUeAFKyFIfIK605C0YsVHCn4b4zm_EGoDw_UZwxW2jEzqq18BBFP
8MwIszFuCfH0tFOKQrJSnE0K3uoujBezKJ0a6TzRhCGq_9P_z8-Oc21-
kJRH_yJjcZmcoSKfF17gtcV4rpST5FML_hZ3zDwPeygm1rGvyg62zM5TtlzKR
MJcCx

https://dairy-cattle.extension.org/how-milk-quality-is-assessed/

https://www.caaeonline.org/uploads/1/0/8/6/108695529/milk_quality_re
ading_material.pdf

http://www.fao.org/ag/againfo/resources/documents/MPGuide/mpguide2.
htm

http://www.fao.org/dairy-production-products/products/quality-and-
testing/en/

https://www.dairyfoods.com/articles/91832-the-16-tests-you-need-to-
perform-on-raw-milk-finished-products

Key to Correction

PRE-TEST POST TEST

21
 1. D 1. A
2. A 2. B
3. B 3. D
4. D 4. D
5. A 5. D

NAME:________________________________ School:__________________________

Grade & Section:______________________ Date Received:____________________

22
Name of Teacher:______________________ Date Submitted:__________________

Name of Adviser:_______________________ Quarter:_________________________

ANSWER SHEET

TLE 10- ANIMAL PRODUCTION(RUMINANTS)NC II

MODULE 1: Check milk for quality based on the standard procedures

PRE-TEST
1.
2.
3.
4.
5.

PRACTICE TASK 1
Directions: Cite important points with regards to the following words or
phrases:

1. Milk quality control

_____________________________________________________________________
_____________________________________________________________________
________________________.
2. Testing/assessing milk quality

_____________________________________________________________________
_____________________________________________________________________
_________________________.
3. Approved standard procedure in checking milk quality

23
 _____________________________________________________________________
_____________________________________________________________________
_____________________

SCORING RUBRIC

CRITERIA OUTSTANDING VERY POOR SCORE

(5) GOOD (1)
(3)
CONTENT There is a There is a There is a
detailed detailed detailed
discussion of discussion discussion of
the 3 topics of the 2 1 topic
topics
READABILITY The text are Text is not Handwriting
easy to read clear cannot be
and clear read
PRECISENES The paper is The paper There are so
S free from has some many
erasures erasures erasures
TOTAL SCORE:

PRACTICE TASK 2:
Complete the table below.

Select five (5) methods of assessing quality of milk. Briefly discuss the
differences of the methods you’ve chosen.

Methods of assessing quality of milk How does it differ from the other
methods?
1.
2.
3.
4.
5.

24
Evaluation:

Your work will be evaluated by your teacher using the following criteria:

1 .Content or ideas conveyed- 70%

2. Preciseness- 10%

3. Grammar and overall flow-20 %

PRACTICE TASK 3

Pretend to be an outstanding dairy animal raiser who will demonstrate

the proper way of checking the milk quality. Which techniques in milk
testing and quality control will you use to show the process? Explain why
you choose it over the other practices.

Scoring Rubric
Criteria Outstanding Very Good Poor Score
(5) (3) (1)
Content There is Some ideas of Few ideas are
detailed the topic are presented in
discussion of discussed the
the topic clearly discussion of
the topic
Readability Handwriting Handwriting Handwriting
is very clear is unclear cannot be
and easy to read
read
Neatness The answer Paper shows Erasures can
sheet is free deletion of be seen
of erasure some words constantly
Total Score:

POST TEST
1.
2.

25
3.
4.
5.

ASSIGNMENT:
Criteria Outstanding Very good Poor Score
(5) (3) (1)
Discussion Tell/show all Tell/show Tell/show
content the positive some positive limited ideas
impacts of impacts of on the
checking milk checking milk positive
quality quality impacts of
checking milk
quality
Clarity Clear Several unclear
concepts of advantages/ concepts of
advantages/ disadvantages advantages/
disadvantages of the disadvantages
of the different of the
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crissa.marcos@deped.gov.ph

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