TABLE 5.

Sensory evaluation of Vastedda-like cheeses^a

Attribute	Mean score for cheese samples					SEM	Significance of differencesb
	PDO cheese	TZ1	TZ2	TA1	TA2		Judges	Cheese
Color	3.45	3.55	3.36	3.64	3.45	0.26	NS	NS
Oil	1.09	1.18	1.09	1.00	1.09	0.09	NS	NS
Eyes	1.64	1.73	1.55	1.91	1.45	0.23	NS	NS
Uniformity	1.45	1.82	1.27	1.73	1.36	0.20	NS	NS
Strength of odors	2.36	3.09	2.45	2.91	2.36	0.26	NS	NS
Pasture odor	1.18	1.18	1.18	1.36	1.00	0.12	NS	NS
Pungent odor	1.27	1.45	1.36	1.45	1.36	0.18	NS	NS
Taste intensity	1.73	2.00	1.73	2.18	1.91	0.29	NS	NS
Salty taste	1.64	1.73	1.45	1.73	1.55	0.22	NS	NS
Bitter taste	1.36	1.55	1.27	1.73	1.27	0.20	NS	NS
Spicy taste	1.18	1.00	1.09	1.36	1.18	0.12	*	NS
Soft/hard	3.91	3.73	3.91	4.18	4.00	0.27	NS	NS
Saliva evoking	1.27	1.36	1.18	2.36	1.36	0.19	NS	**
Dispersion	3.09	2.91	3.09	3.36	3.18	0.37	NS	NS

^aAbbreviations: TA1, control production at the dairy factory; TZ1, control production at the dairy pilot plant; TA2, experimental production at the dairy factory; TZ2, experimental production at the dairy pilot plant; SEM, standard error of the mean; NS, not significant. Values reported in bold were identical for PDO cheese and experimental cheeses.

^b*, P ≤ 0.05; **, P ≤ 0.01.