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Determination of Curd Quality by Organoleptic evaluation

How to Determine Curd Quality by Organoleptic evaluation

Organoleptic Test:

Dahi /Curd shall confirm to the requirements of the milk fat and milk solids not fat, as laid down in PFA rules (1955).

Curd shall have pleasing bouquet flavor resulting from the blend of a clean delicate somewhat aromatic odor and a pronounced thorough clean acid test. It should be free from the following undesirable flavors:

  1. Bitter
  2. Coarse due to over ripening
  3. Flat (lack of flavors)
  4. Off odor
  5. Metallic
  6. Yeasty

 

Body and Texture

Before shaking, it should be firm, solid and uniform with negligible whey separation.

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