Open Access
Table 3.
Organoleptic characteristics of cheese
| Parameter | Standard requirements | Cheese produced | |
|---|---|---|---|
| by processing the cheese mass in serum | by processing the cheese mass in water | ||
| Appearance | Cheese has no crust. Light layering and small recesses are allowed. | Cheese has no crust. Rough surface | Cheese has no crust. Smooth surface |
| Taste and smell | Mild cheesy, pure, sour-milk, moderately salty | Weak smell. Sour taste | Mild cheesy, pure, sour-milk, moderately salty |
| Consistence | Laminated, elastic, slightly dense. Reduced layering after storing for 30 days | Loose, granular consistence | Layered, elastic, slightly dense |
| Pattern | No pattern. Small holes of round, oval or angular shape are allowed. | No pattern | No pattern |
| Color | White, light yellow | light yellow | white |
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