Sensory evaluation plays a critical role in the objective assessment and developmet of cheese. The accompanying lexicon serves as a descriptive reference rather than a quality scorecard, enablling consistent and unbiased sensory descriptions. It broadly encompasses the majority of cheese types manufactured in South Africa and is designed to support structured sensory analysis across the industry. The primary objective is to train dairy product developers to objectively observe, describe, and interpret cheese characteristics using a common sensory language.

* Attached is a short presentation outlining the purpose, scope, and applicatin of this sensory lexicon.