How to Determine Curd Quality by Organoleptic evaluation
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:
- Coarse due to over ripening
- Flat (lack of flavors)
- Off odor
Body and Texture
Before shaking, it should be firm, solid and uniform with negligible whey separation.
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