. 2019 Apr 30;39(2):255–265. doi: 10.5851/kosfa.2019.e20

Table 10. Sensory preference of fermented milk, Mozzarella cheese from Jersey and Holstein milk.

		Color	Flavor	Texture	Taste	Overall preference
Fermented milk	Jersey¹⁾	7.00±1.00^b	5.33±1.58^b	6.33±1.58^a	5.22±1.86^b	5.56±1.50^b
Fermented milk	Holstein²⁾	7.67±0.50^a	6.56±0.73^a	6.89±0.93^a	6.67±0.71^a	6.89±0.78^a
Mozzarella cheese	Jersey	7.31±0.13^a	6.06±0.08^a	6.57±0.33^a	6.51±0.56^a	6.36±0.35^a
Mozzarella cheese	Holstein	7.32±0.17^a	6.42±0.03^a	6.94±0.23^a	6.93±0.52^a	7.31±0.28^a

Data are mean±SD values.

¹⁾

Mozzarella cheese made with milk from Jersey.

²⁾

Mozzarella cheese made with milk from Holstein.

^a,b

Means with different superscripts in the same column are significantly different (p<0.05).