![]() ![]() ![]() It should not have off flavour or show any signs of spoilage like mould growth and slimy surface etc. Good quality paneer shall have a soft texture with a natural white colour.Butter tasting rancid should be discarded. Good quality butter is made from high-quality fresh, sweet cream and has delicate, sweet flavour, with a fine, highly pleasing aroma and smooth, creamy texture with good spreadability.The milk and milk products therefore should bear their characteristic smell. Smell gives a good idea of quality of milk and milk products.Any sample of milk, buttermilk or curd having a frothy, bubbly surface, rope formation discolouration and fat separating out into clumps should not be purchased.Do not choose milk which tastes sour or bitter. Stale milk has a sour odour, flavour and curdles when heated. Fresh milk has a slightly sweetish odour and flavour, is white in colour and has a faintly acid reaction to litmus.Selection criteria for milk and milk productsįollowing points should be considered while choosing good quality milk and milk products: ![]() Purchase perishable foods last and take home quickly to refrigerate. As far as possible perishable foods should be used fresh or must be kept under refrigeration till further use to maintain their quality. In practice this means milk freshly drawn, fish freshly caught from a river or sea, meat soon after slaughter, eggs just laid, vegetables just harvested from the garden and fruits just picked from the tree. One criterion for selection of perishable foods is that these must be fresh. The perishable foods include milk and milk products, meat, fish, poultry, fruits, and leafy vegetables. Selection and Purchase of Perishable Foods ![]()
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