Open Access
Table 1.
Appraisal by points for Fresh Table Cheese
| Indicator | k-casein polymorphism | |||||
|---|---|---|---|---|---|---|
| AA | AB | BB | ||||
| value | points | value | points | value | points | |
| Taste and smell | Good taste, but weak aroma | 40 | Good taste, but weak aroma | 42 | good | 44 |
| Consistency | Good, less elastic | 23 | Good | 24 | Good | 24 |
| Color | even | 5 | even | 5 | even | 5 |
| Pattern | uneven | 8 | Characteristic for that sort of cheese | 10 | Characteristic for that sort of cheese | 10 |
| Appearance | Characteristic for cheese | 10 | Characteristic for cheese | 10 | Characteristic for cheese | 10 |
| Packing and marking | good | 5 | good | 5 | good | 5 |
| Total score | 91 | 96 | 98 | |||
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