Table 2. Vocabulary of sensory attributes and evaluation standards used for profiling milk coagulation

Term	Definition	Score
Coagulating evaluation	Uniform, compact, unbreakable.	45-60
	Uniform, but loose and crumbly.	40-45
	Non-uniform, curds with different size.	20-29
	No coagulating, sample still be in liquid form.	0-19
Press molding evaluation	Molding more easily, cheese blocks are extraordinary compact and firm.	30-40
	Molding easily, cheese blocks are compact and unbreakable.	16-29
	Molding difficulty, cheese blocks are loose and crumbly.	6-15
	Unable molding.	0-5