Verification of food products

Study topic: Organoleptic verification of the main food products

1. Introduction

To determine whether a food is safe or not, normal conditions of use of food should be taken into account by the consumer at every stage of production, processing and distribution, and consumer information provided, including label information or other general information

2. Sub-themes:

a. Organoleptic properties of drinking milk

b. Organoleptic properties of cream

a. Organoleptic properties of drinking milk

The organoleptic properties of food and culinary preparations / confectionery refer to the external appearance, consistency, smell, taste and are established with the help of the five senses: sight, tactile sense, smell, hearing and taste The quality of food and preparations and culinary preparations / confectionery is determined by checking the organoleptic properties, determining the consumer's reaction to the food, respectively their acceptance or rejection.