Table 5.
Sensorial properties of Izmir Tulum cheese samples
| Izmir Tulum cheese samples | |||||
|---|---|---|---|---|---|
| Storage days | A | B | C | D | |
| Surface appearance (5P) | 1 | 4.75 ± 0.35 | 4.88 ± 0.18 | 4.88 ± 0.18 | 4.93 ± 0.11 |
| 30 | 4.78 ± 0.11 | 4.93 ± 0.11 | 4.60 ± 0.14 | 4.65 ± 0.07 | |
| 60 | 4.73 ± 0.04 | 4.67 ± 0.06 | 4.73 ± 0.03 | 4.60 ± 0.00 | |
| 90 | 4.70 ± 0.14 | 4.60 ± 0.00 | 4.80 ± 0.00 | 4.65 ± 0.21 | |
| 120 | 4.93 ± 0.10 | 4.93 ± 0.11 | 4.86 ± 0.01 | 4.88 ± 0.00 | |
| 150 | 4.88 ± 0.00 | 4.88 ± 0.00 | 4.88 ± 0.00 | 4.92 ± 0.10 | |
| 180 | 4.92 ± 0.02 | 4.92 ± 0.03 | 4.93 ± 0.01 | 4.95 ± 0.00 | |
| Color (5P) | 1 | 4.50 ± 0.00 | 4.78 ± 0.04 | 4.83 ± 0.11 | 4.83 ± 0.11 |
| 30 | 4.83 ± 0.04 | 4.73 ± 0.18 | 4.70 ± 0.00 | 4.83 ± 0.04 | |
| 60 | 4.81 ± 008 | 4.75 ± 0.00 | 4.83 ± 0.11 | 4.74 ± 0.06 | |
| 90 | 4.70 ± 0.14 | 4.85 ± 0.21 | 4.75 ± 0.00 | 4.75 ± 0.07 | |
| 120 | 4.86 ± 0.21 | 4.75 ± 0.14 | 4.65 ± 0.07 | 4.75 ± 0.07 | |
| 150 | 4.75 ± 0.00 | 4.75 ± 0.00 | 4.75 ± 0.00 | 4.75 ± 0.00 | |
| 180 | 4.83 ± 0.04 | 4.80 ± 0.00 | 4.83 ± 0.04 | 4.83 ± 0.04 | |
| Texture (5P) | 1 | 4.78 ± 0.04 | 4.95 ± 0.07D | 4.95 ± 0.07 | 4.70 ± 0.28C |
| 30 | 4.75 ± 0.07 | 4.50 ± 0.28CD | 4.75 ± 0.07 | 4.60 ± 0.28C | |
| 60 | 4.49 ± 0.12 | 4.60 ± 0.04AB | 4.43 ± 0.11 | 4.53 ± 0.18BC | |
| 90 | 4.50 ± 0.14 | 4.40 ± 0.28CD | 4.73 ± 0.18 | 4.55 ± 0.07BC | |
| 120 | 4.50 ± 0.28 | 4.55 ± 0.07A | 4.25 ± 0.07 | 4.75 ± 0.14BC | |
| 150 | 4.10 ± 0.14 | 4.25 ± 0.35AB | 4.45 ± 0.07 | 4.69 ± 0.27A | |
| 180 | 4.33 ± 0.04a | 4.58 ± 0.04bBC | 4.63 ± 0.04b | 4.68 ± 0.04bAB | |
| Taste–aroma (5P) | 1 | 4.50 ± 0.00CD | 4.45 ± 0.07C | 4.60 ± 0.21 | 4.50 ± 0.00C |
| 30 | 4.20 ± 0.00B | 4.50 ± 0.00C | 4.33 ± 0.18 | 4.40 ± 0.00BC | |
| 60 | 4.54 ± 0.05CD | 4.54 ± 0.05C | 4.30 ± 0.14 | 4.28 ± 0.04B | |
| 90 | 4.00 ± 0.00bA | 4.10 ± 0.14bA | 4.40 ± 0.00b | 4.00 ± 0.14aA | |
| 120 | 4.40 ± 0.14Cbc | 4.53 ± 0.11aC | 4.68 ± 0.11ab | 4.31 ± 0.08Bc | |
| 150 | 4.55 ± 0.07bCD | 4.23 ± 0.04aAB | 4.38 ± 0.18a | 4.80 ± 0.05cD | |
| 180 | 4.63 ± 0.04bD | 4.35 ± 0.07aBC | 4.65 ± 0.07b | 4.83 ± 0.00cD | |
| Overall acceptability (5P) | 1 | 4.45 ± 0.07AB | 4.68 ± 0.11 | 4.63 ± 0.18 | 4.55 ± 0.07B |
| 30 | 4.35 ± 0.21AB | 4.18 ± 0.25 | 4.30 ± 0.14 | 4.45 ± 0.00B | |
| 60 | 4.60 ± 0.04BC | 4.61 ± 0.15 | 4.60 ± 0.14 | 4.28 ± 0.04A | |
| 90 | 4.20 ± 0.00A | 4.30 ± 0.28 | 4.28 ± 0.04 | 4.15 ± 0.07A | |
| 120 | 4.41 ± 0.28AB | 4.60 ± 0.14 | 4.63 ± 0.11 | 4.55 ± 0.07B | |
| 150 | 4.70 ± 0.07BC | 4.48 ± 0.39 | 4.50 ± 0.35 | 4.90 ± 0.14C | |
| 180 | 4.83 ± 0.04C | 4.83 ± 0.04 | 4.78 ± 0.04 | 4.85 ± 0.00C | |
A: The cheese produced without using Enterococcus ssp. B: the cheese produced with 5% Enterococcus ssp. C: the cheese produced with 10% Enterococcus ssp. D: the cheese produced with 20% Enterococcus ssp
X, Y, Z: Values with the different letters in the same row differ significantly (P < 0.05)
a, b, c, d, e: Values with the different letters in the same column differ significantly (P < 0.05)