A quality atlas from DLG
The German Agricultural Society (DLG) has made a book about cheese quality.
“The DLG Quality Atlas is the code of practice, because it was developed by industry experts for the industry,” Simone Schiller, managing director of the DLG Food Centre, says.
Quality errors in food can usually be perceived through sensory tasting. The thing is to know where the mistakes come from and how can they be technologically avoided or eliminated.
In product development, quality assurance and food monitoring with sensor technology is a common measurement. But the causes of sensory errors are manifold.
The DLG Quality Atlas for Cheese provides the reader with an overview of all common sensory errors in this product group, lists possible causes and helps professionals to adapt processes in product manufacturing or product development so that the errors can be remedied and avoided in the future.
It addresses all professionals in the food industry, who are concerned with sensory errors in cheese and its backgrounds. It also supports teachers in education and training of future professionals, and can be used as a basis for discussion in professional associations and institutions, according to DLG.
