Sensory Evaluation of Dairy Products

To measure nutritional content

To assess quality through senses

To determine shelf life

To calculate production cost

Smell

Hearing

Taste

Sight

Excessive sugar

Presence of blood or microorganisms

Improper pasteurization

High fat content

Chew gum

Drink a glass of water

Brush your teeth

Eat a cracker

Radial graph

Pie chart

Line graph

Bar graph

Touching the cheese

Smelling the cheese

Looking at the cheese

Tasting the cheese

By smelling it

By tasting it

By touching it with a clean finger

By looking at it

The cheese is very firm

The cheese quickly returns to its shape after compression

The cheese is very soft

The cheese has a strong smell

To check for bacterial contamination

To evaluate the cheese's nutritional value

To assess the cheese's freshness

To determine the cheese's age

Discard the cheese

Create a graphical representation of the results

Taste the cheese again

Write a report