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Food quality refers to the attributes and characteristics of a food product that influence its acceptability to consumers, its safety, nutritional value, and compliance with regulatory and industry standards. It encompasses a combination of sensory, chemical, physical, and microbiological properties that together determine whether a food product is fit for consumption, meets the intended specifications, and satisfies consumer expectations. In the context of dairy products, food quality ensures that milk and its derivatives are safe, nutritious, and consistent in taste, texture, and appearance. The major components that determine food quality can be broadly categorized into sensory, nutritional, microbiological, and chemical-physical aspects. Sensory quality includes appearance, color, texture, flavor, and aroma, all of which _________ ______ _________ _____ __________ ______.
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