Organoleptic assessment of the products of cheese making according to the new intergovernmental standard

L. I Tetereva; Тетерева Людмила Ивановна; V. A Mordvinova; Мордвинова Валентина Александровна; N. N Onosovskaya; Оносовская Наталья Николаевна; O. V Lepilkina; Лепилкина Ольга Валентиновна; I. N Delitskaya; Делицкая Ирина Николаевна

Organoleptic assessment of the products of cheese making according to the new intergovernmental standard

Authors: Tetereva L.I¹, Mordvinova V.A¹, Onosovskaya N.N¹, Lepilkina O.V¹, Delitskaya I.N¹
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Issue: No 6 (2016)
Pages: 36-38
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/289414
ID: 289414

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Abstract

The procedure to control the organoleptic indices of the cheese making products in accordance with the new intergovernmental standard GOST 33630-2015 introduced on 1 July 2016 is described in the article. The structure of the document is given that includes the scale of the points for various groups of cheese and processed cheese.

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organoleptic (sensor) analysis, color, taste, odor, consistency, score assessment, cheese, cheese products, processed cheese, processed cheese products

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Organoleptic assessment of the products of cheese making according to the new intergovernmental standard

Full Text

Abstract

Keywords

Full Text

About the authors

L. I Tetereva

V. A Mordvinova

N. N Onosovskaya

O. V Lepilkina

I. N Delitskaya

References

Supplementary files

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