Define “Food Quality”. Explain the components of food quality. Also, explain the scope of the tasks of quality control in dairy industry as outlined in the FAO document.

Food quality refers to the characteristics of food that determine its overall acceptability to consumers. These characteristics may include sensory properties, such as taste, aroma, and appearance, as well as nutritional value, safety, and shelf life.

The components of food quality can be broadly categorized into three areas: physical, chemical, and microbiological. Physical components include characteristics such as texture, appearance, and size. Chemical components refer to the presence and quantity of various substances in the food, including nutrients, contaminants, and additives. Microbiological components refer to the presence and activity of microorganisms in the food, including bacteria, viruses, and fungi.

Quality control in the dairy industry involves ensuring that dairy products are safe, nutritious, and meet the desired sensory characteristics. According to the FAO document, the scope of quality control tasks in the dairy industry includes several key ________ __________ ______ _______ __________ ________ ____ _______ ______ ______ ___.
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