. 2023 Sep 23;16(9):1991–2001. doi: 10.14202/vetworld.2023.1991-2001

Table-7.

Sensory evaluation of produced Karish cheese with different treatments during storage period (21 days) (Mean ± SE).

Sensory parameters	0 day	3^rd day	6^th day	9^th day	12^th day	15^th day	18^th day	21^st day
Flavor (1–10)
C	8.8 ± 0.2^Aa	8.4 ± 0.3^Aa	7.1 ± 0.1^Bc	6.2 ± 0.2^BCc	5.4 ± 0.2^CDc	5 ± 0.1^Dc	4.7 ± 0.1^DEc	3.8 ± 0.1^Ec
P1	8.6 ± 0.3^Aa	8.4 ± 0.3^Aa	7.7 ± 0.2^ABbc	6.8 ± 0.3^BCbc	6.8 ± 0.3^BCb	6 ± 0.1^CDb	6 ± 0.1^CDb	4.9 ± 0.2^Db
C2	8.9 ± 0.3^Aa	8.8 ± 0.^3Aa	8.3 ± 0.3^Aab	7.8 ± 0.3^ABab	6.6 ± 0.2^BCb	6.5 ± 0.1^Cb	6.3 ± 0.1^Cb	6 ± 0.1^Ca
N2	9.2 ± 0.2^Aa	9 ± 0.2^Aa	8.5 ± 0.2^ABab	8.1 ± 0.2^Ba	7.2 ± 0.1^Cb	6.3 ± 0.1^Db	6.3 ± 0.1^Db	6 ± 0.1^Da
M	9.4 ± 0.2^Aa	9.3 ± 0.2^Aa	9.1 ± 0.1^ABa	8.8 ± 0.1^ABCa	8.5 ± 0.1^BCa	8.2 ± 0.1^CDa	7.6 ± 0.2^Da	6.6 ± 0.2^Ea
Body and texture (1–5)
C	4.9 ± 0.08^Aa	4.6 ± 0.08^ABa	4.2 ± 0.1B^Cb	3.8 ± 0.1^Cb	3 ± 0.2^Cc	2.7 ± 0.2^Dc	2.5 ± 0.2^Db	2.3 ± 0.2^Db
P1	4.9 ± 0.1^Aa	4.7 ± 0.06^Aa	4.3 ± 0.05^ABab	3.9 ± 0.05^BCb	4 ± 0.05^CDab	3.3 ± 0.1^Db	3.3 ± 0.1^Da	3.2 ± 0.1^Da
C2	4.9 ± 0.06^Aa	4.9 ± 0.06^Aa	4.6 ± 0.08^Aa	4.3 ± 0.1^ABab	3.8 ± 0.1^BCb	3.7 ± 0.1^Cab	3.5 ± 0.1^Ca	3.4 ± 0.1^Ca
N2	4.8 ± 0.1^Aa	4.8 ± 0.1^Aa	4.5 ± 0.04^Aab	4.2 ± 0.1^ABab	3.7 ± 0.1^BCb	3.3 ± 0.2C^b	3.3 ± 0.2^Da	3.2 ± 0.1^Da
M	4.8 ± 0.1^Aa	4.7 ± 0.1^Aa	4.7 ± 0.1^Aa	4.5 ± 0.2^ABa	4.3 ± 0.1^ABCa	4.1 ± 0.1^BCa	3.8 ± 0.1^CDa	3.3 ± 0.1^Da
Color and appearance (1–5)
C	4.7 ± 0.1^Aa	4.5 ± 0.2^ABa	4.1 ± 0.2^ABb	3.8 ± 0.1^Ba	2.8 ± 0.2^Cc	2.5 ± 0.2^CDb	2.3 ± 0.2^CDb	2 ± 0^Db
P1	4.6 ± 0.2^Aa	4.5 ± 0.2^Aa	4.1 ± 0.09^ABb	3.6 ± 0.2^BCa	3.6 ± 0.2^BCabc	3.2 ± 0.1^CDab	3.2 ± 0.1^CDa	2.8 ± 0.09^Da
C2	4.8 ± 0.05^Aa	4.8 ± 0.05^Aa	4.6 ± 0.1^ABab	3.7 ± 0.4^ABCa	3.4 ± 0.3^BCbc	3.4 ± 0.3^BCab	3.2 ± 0.3^Ca	2.9 ± 0.2^Ca
N2	5 ± 0^Aa	4.7 ± 0.1^ABa	4.6 ± 0.1^ABab	4.3 ± 0.1^BCa	3.8 ± 0.1^CDab	3.4 ± 0.2^Dab	3.4 ± 0.2^Da	3.2 ± 0.1^Da
M	5 ± 0^Aa	4.9 ± 0.1^Aa	4.8 ± 0.1^ABa	4.6 ± 0.2^ABa	4.3 ± 0.1^BCa	3.9 ± 0.1^CDa	3.6 ± 0.1^DEa	3.2 ± 0.1^Ea
Overall (100)
C	92 ± 1.4^Aab	87 ± 1.8^Ab	77 ± 0.9^Bc	67 ± 1.4^Cd	55 ± 0.9^Dc	50 ± 0.9^DEc	47 ± 1.2^Ec	40 ± 0^Fc
P1	91 ± 1.6^Ab	88 ± 1.8^ABb	82 ± 1.2^Bc	72 ± 2^Ccd	72 ± 2^Cb	62 ± 1.1^Db	62 ± 1.1^Db	54 ± 1.5^Eb
C2	94 ± 1.3^Aab	93 ± 1.5^Aab	87 ± 1.7^Ab	79 ± 2.2^Bbc	69 ± 1.7^Cb	68 ± 1.7^Cb	65 ± 2^Cb	61 ± 1.2^Ca
N2	95 ± 0.8^Aab	93 ± 1.1^ABab	88 ± 1.2^BCab	83 ± 1.2^Cab	74 ± 1.3^Db	65 ± 2^Eb	65 ± 2^Eb	62 ± 1.2^Ea
M	96 ± 0.6^Aa	95 ± 0.9^Aa	93 ± 0.9^ABa	89 ± 1.5^BCa	85 ± 0.9^CDa	81 ± 1^Da	75 ± 1.1^Ea	66 ± 1.2^Fa

C=Control Karish cheese, P1=Karish cheese with 0.1% potassium sorbate, C2=Karish cheese with 2% chitosan, N2=Karish cheese with 0.5% nano-chitosan, M=Karish cheese with 0.1% potassium sorbate and 2% chitosan. Mean values with different lowercase letters superscripts within same column are significantly (p < 0.05) different. Mean values with different uppercase letters superscripts within same raw are significantly (p < 0.05) different. SE=Standard error.