. 2004 Aug;70(8):4814–4820. doi: 10.1128/AEM.70.8.4814-4820.2004

TABLE 4.

Descriptive sensory analysis of 3-month-old cheeses

Flavor attribute	Mean scores for experimental cheeses^a
Flavor attribute	Culture 1	Culture 2	Culture 3	With KG	Without KG
Sulfur	1.38 (0.56)	1.75 (0.76)	1.13 (0.25)	0.75^X (0.42)	2.08^Y (0.74)
Nutty	1.25^A (0.76)	0.25^B (0.50)	0.00^B(0.00)	0.00^X (0.00)	0.83^Y (0.68)
Brothy	1.50^B (0.41)	2.13^AB (1.03)	2.50^A (1.08)	1.50^X (0.63)	2.58^Y (0.86)
Barny	0.63 (0.75)	0.63 (0.95)	0.50 (0.58)	0.00^X (0.00)	1.17^Y (0.52)
Bitter	1.50^A (1.47)	1.50^A (1.08)	0.88^B (0.48)	2.08^X (0.86)	0.50^Y (0.32)

Treatments: culture 1, cheeses manufactured with Lactococcus lactis D11 alone; culture 2, cheeses manufactured with D11 plus L. casei 334e; culture 3, cheeses manufactured with D11 plus the L. casei HADH strain; with KG, cheeses manufactured with 2% KG added; without KG, cheeses manufactured without added KG. Flavor and taste intensities were scored on a 10-point scale, where 0 indicates no intensity and 10 indicates extremely high intensity (26). Values shown in the same row with different superscript letters are significantly different (P < 0.1) from other values for the same treatment group (culture [A, B] or KG [X, Y]). There was not a culture-KG interaction (P > 0.1), so only effects of the main treatment are shown. Values in parentheses denote ± standard errors.