Table 3.
Sensory evaluation of the cheese samples at the 30th, 60th and 90th days of ripening.
| Cheese | AP 30 | AR 30 | TE 30 | TA 30 |
|---|---|---|---|---|
| FF | 7.00 a ± 1.17 | 6.63 ab ± 1.85 | 7.03 a ± 1.22 | 7.23 a ± 1.63 |
| RF | 7.10 a ± 1.71 | 6.63 ab ± 1.56 | 6.67 ab ± 1.73 | 6.57 ab ± 1.83 |
| RF + CB | 7.50 a ± 1.17 | 6.87 a ± 1.38 | 7.33 a ± 1.49 | 7.27 a ± 1.26 |
| RF + CW | 6.80 a ± 1.65 | 6.00 ab ± 1.60 | 5.77 b ± 1.45 | 5.73 b ± 1.98 |
| RF + CS | 6.63 a ± 1.50 | 5.73 b ± 1.48 | 5.57 b ± 1.65 | 5.57 b ± 1.94 |
| AP 60 | AR 60 | TE 60 | TA 60 | |
| FF | 7.53 a ± 1.20 | 7.23 a ± 1.10 | 7.53 ab ± 1.20 | 7.50 a ± 1.28 |
| RF | 7.30 a ± 0.95 | 6.70 a ± 1.42 | 7.40 ab ± 1.35 | 7.27 ab ± 1.55 |
| RF + CB | 7.53 a ± 0.94 | 7.03 a ± 1.19 | 7.67 a ± 1.18 | 7.10 ab ± 1.27 |
| RF + CW | 7.23 a ± 1.04 | 6.77 a ± 1.38 | 7.00 ab ± 1.39 | 6.90 ab ± 1.32 |
| RF + CS | 7.20 a ± 1.19 | 6.60 a ± 1.48 | 6.63 b ± 1.73 | 6.43 b ± 1.89 |
| AP 90 | AR 90 | TE 90 | TA 90 | |
| FF | 7.77 a ± 1.28 | 7.13 a ± 1.61 | 7.37 a ± 1.69 | 7.50 a ± 1.59 |
| RF | 7.40 ab ± 1.04 | 6.70 a ± 1.58 | 6.90 ab ± 1.54 | 6.93 ab ± 1.53 |
| RF + CB | 7.43 ab ± 0.94 | 6.90 a ± 1.40 | 6.97 ab ± 1.63 | 7.00 ab ± 1.51 |
| RF + CW | 5.93 b ± 1.66 | 6.17 a ± 2.02 | 6.00 b ± 1.82 | 6.33 b ± 1.63 |
| RF + CS | 6.77 ab ± 1.36 | 6.10 a ± 1.90 | 6.63 ab ± 1.52 | 6.63 ab ± 1.52 |
(AP) = appearance; (AR) = aroma; (TE) = texture; (TA) = taste. (FF) full-fat; (RF) reduced-fat; RF + CB: reduced-fat with concentrated buttermilk; RF + CW: reduced-fat with concentrated whey; RF + CS: reduced-fat with concentrated second cheese whey. Means within the same column with different superscripts are significantly different (p < 0.05).