organoleptic

And a hundred other chemical, biological, organoleptic etc etc qualities that clearly distinguish cheese, from non cheese.

But with normal cheese you get other desirable organoleptic qualities that can't be reproduce with additives.

Let's take the example of the kosher/allahl for instance, in a term of organoleptic quality kosher/allahl is the same as normal food.

Goat's milk adds characteristic flavours but a 100% goat's cheese made in the same way as feta would have very different organoleptic characteristics than feta.

The short answer is yes: beyond mannitol, niacin, and even bespoke substances designed to mimic the organoleptic properties of ayahuasca have been used effectively as placebos.

There's also various other organoleptic characteristics that distinguish sheep and goat's milk cheeses from cow's milk, for example the firmness of the paste - more elastic in cow's milk cheeses, more crumbly in sheep and goat's cheeses.

Cheese is traditional, it's one of the main ways that diverse cultures around the world have harnessed the activity of bacteria to transform food and preserve it or alter its organoleptic qualities to make it more pleasant to eat.

The method consists in extracting of soluble substances in dried tea leaf, containing in a porcelain or earthenware pot, by means of freshly boiling water, pouring of the liquor into a white porcelain or earthenware bowl, examination of the organoleptic properties of the infused leaf, and of the liquor with or without milk or both.

I'm highly skeptical of the claim that such a system can plausibly "preserv[e] beer’s organoleptic qualities".

They claim "organoleptic properties" in their press kit.

When we're talking about cheese, "fresh" refers more to the taste and organoleptic characteristics of the product, rather than how soon it is consumed after production.

I cite below from the wikipedia page on raw milk, which is more likely to be an objective source: With the exception of an altered organoleptic [flavor] profile, heating (particularly ultra high temperature and similar treatments) will not substantially change the nutritional value of raw milk or other benefits associated with raw milk consumption."[20] Raw milk advocates, such as the Weston A.