摘要：Different organoleptic quality defects of processed cheeses can be caused, by microbiological or chemical agents. Organoleptic characteristics of processed cheeses, produced in nine dairies in Yugoslavia by using domestic emulsifying agents KSS-1 and KSS-2 were determined.
关键词：processed cheese; emulsifying agents KSS-1 and KSS-2; organoleptical characteristics
