Organoleptic Evaluation of Butter. Features of Conducting and Interpreting Results

Abstract

The article describes the features of the organoleptic assessment and interpretation of the results of butter. The organoleptic and physico-chemical characteristics of food products change over time. The analysis of the qualitative properties of the product is given for all the main parameters. In conclusion, the authors concluded that in addition to the input, there should be a periodic control during storage.