How is the freshness of dairy products typically assessed?

Freshness in dairy products can indeed be partially assessed by smell. The olfactory assessment plays a crucial role because many dairy products develop strong off-odors when they spoil. A fresh dairy product will usually have a clean, pleasant aroma, while spoiled products often emit sour or rancid smells due to the growth of spoilage bacteria and the breakdown of fats.

Other methods, while useful, may not be as definitive. The packaging date provides a guideline for freshness but does not account for how the product has been stored or handled since packaging. Consistency is also important; however, not all changes in texture indicate spoilage, and some cheeses may change consistency while still being safe to consume. Color can sometimes be indicative of freshness, especially in products like milk or yogurt, but it is not always reliable since some products may not change color significantly even when they are no longer good to eat.

Therefore, relying on the sensory method of smelling is a direct and effective way of determining the freshness of dairy products.