Cheese: classification and sensory analysis

An extract of the original document…

Definitions
“Cheese is the product obteined by coagulation from milk thanks to the action of rennet or other coagulants with a separation of whey, produced by using whole milk or semi-skimmed milk, or milk cream, and also with the addition of enzymes and usual kitchen salt.”
(art. 1 DL n.261/1993, modifiedarticle32, RDL n.2033/1925)

Sensory analysis

• sight evaluation
  • internal appearance
  • the texture
    • appearance upon cutting
      • compact, strained, chalky, granular, with the presence of liquid, oily
    • nail (the part of the cheese next to the rind which can be more or less thin, and dark)
      • thickness, appearance, color
    • color
      • As crust without black
      • intensity
        • pale, light, leggera, debole, intensa, carica, smorta, vivace
      • brillantezza
        • lucente, opaca, brillante, vetrosa, madre perlacea

To be continued…