Fig. 9

Common quality defects in Meekiri. Meekiri is expected to have a strong solid-like gel structure with white colour creamy appearance. Loose gel structure and cracks, whey separation (syneresis), sour and unpleasant acidic flavour, alcoholic after taste, bitterness, rancid flavour and pungent odour, unpleasant oily mouthfeel, earthy taste and odour, paste-like taste, musty/mould smell, fat separation on the top, graininess, the discolouration can be considered as main quality defects in Meekiri. These quality defects can be categorized into two major domains: texture-related and flavour-related defects