Organoleptic evaluation of cheese as a quality control instrument

The article considers the key aspects in quality control of cheese products. The work focuses on organoleptic evaluation as the most important control method as well as on the requirements for the formation of tasting commissions and standardized evaluation systems (100- and 50-point scales). The paper analyzes such factors influencing the cheese quality as characteristics of raw materials, technological production parameters and biochemical processes of ripening (proteolysis, lipolysis). Special attention is paid to the study results on the effect of various types of enzymes and starter cultures on the organoleptic properties of products. The work also analyzes prospects for developing quality control methods when using modern instrumental and digital technologies. The article is of interest to dairy industry specialists, technologists, and anyone involved in food quality control.