Propuesta de una guía práctica para el análisis sensorial de alimentos y bebidas aplicado a quesos frescos

Abstract

The sensory analysis is important for the food industry, for professionals in charge of the standardization of processes and products, for those responsible for the production and promotion of food products, as they must know the appropriate methodology, which allows them Evaluate the foods, making them thus competitive in the market.

The sensory evaluation guide assists the student for acquires, corrects, improves and changes their knowledge in the area of sensory analysis food. The main objective of this project is to provide the necessary tools and strategies for the student from identify the main tests of the sensory evaluation for apply in the study of analysis of the quality or acceptance of food. For this has been put into practice the sensory analysis applied to three types fresh cheeses.