. 2020 Jul 24;9(8):994. doi: 10.3390/foods9080994

Table 5.

Organoleptic evaluation of acid-curd cheese.

Properties	Cheese Type				r
Properties	CC	C30	C35	C40	r
Overall acceptability	4.90 ^b ± 0.10	4.86 ^{a, b} ± 0.17	4.86 ^{a, b} ± 0.17	4.51 ^a ± 0.15	−0.8430 *
Apperance	4.80 ^b ± 0.20	4.60 ^{a, b} ± 0.41	4.60 ^{a, b} ± 0.29	4.25 ^a ± 0.48	−0.6214 *
Consistency	4.90 ^b ± 0.10	4.80 ^b ± 0.25	4.80 ^b ± 0.41	4.40 ^a ± 0.41	−0.6429 *
Taste	4.50 ^a ± 0.20	4.80 ^b ± 0.15	4.80 ^b ± 0.15	4.75 ^a ± 0.29	0.6956 *
Odour	5.00 ^a ± 0.00	4.88 ^a ± 0.25	4.90 ^a ± 0.25	4.88 ^a ± 0.25	−0.2515

Mean ± standard deviation. ^a–b Means with different letters in rows indicate statistically significant differences at p < 0.05. r—correlation coefficient. *—statistically significant at p < 0.05. CC—control cheese made from CM milk (n = 40). C30—cheese from M30 milk (n = 40). C35—cheese from M35 milk (n = 40). C40—cheese from M40 milk (n = 40).