Problems of cheese classification in the commodity turnover

Existing problems of cheese classification in the practice of the commodity evaluation are considered. There are several cheese classifications based on various features. In the practice of foods assessment technological special items are not always considered to be of primary importance. Sensor, organolepic and instrumental evaluations are much more important. Cheese as a subject of the consumers demand should be characterized by such characteristics as composition (mass shares of fat and protein), shelf life, package design, price, authority of the producer, presence or absence of the preservatives and gen modified components.

cheese, classification, commodities expertise, sensor evaluation, organoleptic, instrumental, object of the consumers demand, mass share of fat and protein, shelf life, package design, price, preservatives, gen modified components