Grading of cheese is related to the
A) bacterial count taken at the end of curing.
B) country or region of origin.
C) nutrient value of the final product.
D) variety, flavor, texture, finish, color, and appearance of the final product.

Question

Quizplus · Accepted Answer

Grading of cheese is based on its quality attributes, including variety, flavor, texture, finish, color, and appearance, rather than bacterial count, origin, or nutrient value.

Grading of Cheese Is Related to the