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


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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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