The Penn State Cheese Tracking System - Sensory Evaluation Guide

Project Type: Partnership
Funds awarded in 2015: $14,999.00
Projected End Date: 12/31/2017
Region: Northeast
State: Pennsylvania
Project Leader:
Dr. Kerry Kaylegian
Penn State University
The Penn State Cheese Tracking System is designed to help small-scale cheesemakers track the quality and consistency of their cheese. By defining and monitoring measurable parameters, cheesemakers can understand how variation in raw materials and processes can impact the sensory quality of their cheese and us this information ato djust their practices to consistently make better cheese and troubleshoot problems. The Penn State Extension Cheese Tracking System consists of 2 instruction guides and 17 Word and Excel documents that can be customized to record, track, and evaluate data for their milk composition, cheesemaking processes, post-make day processes, cheese chemical composition, and cheese sensory characteristics. The system is available as a free package of downloadable files from the Penn State Extension website ( This document is part of the Sensory Evaluation component to track the cheesemaker’s choice of sensory attributes for their cheese over time. This guide helps cheesemakers set up a consistent program to document sensory properties in measurable terms for monitoring cheese quality, developing new cheeses, and assisting in troubleshooting problems that may be traced back to raw material or processing issues.
Kerry Kaylegian, Penn State
Lisa Caprera, Penn State
Target audience:
Ordering info:
Kerry Kaylegian
Penn State
324 Erickson Food Science Building
University Park, PA 16802
Publication/product ID: Penn State Extension Cheese Tracking System
Cost: $0.00
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.