Table 4.
Changes in the sensory properties of Mexican Manchego-style cheese made from hair sheep milk at different points of ripening.
| Attribute | Ripening Time (d) | SEM 1 | p-Value | ||
|---|---|---|---|---|---|
| 1 | 90 | 180 | |||
| Appearance | 7.8 a | 7.2 b | 6.7 c | 0.16 | <0.001 |
| Color | 7.7 a | 7.0 ab | 6.8 b | 0.15 | 0.002 |
| Aroma | 7.2 a | 7.3 a | 6.6 b | 0.18 | 0.010 |
| Flavor | 7.3 a | 6.9 a | 5.8 b | 0.20 | <0.001 |
| Texture | 6.7 ab | 7.1 b | 6.0 a | 0.21 | 0.001 |
| Overall Acceptability | 7.5 a | 7.1 a | 6.2 b | 0.17 | <0.001 |
1 SEM, standard error of the mean. Data are means of three replicate trials; means within a row with different superscripts show significant (p < 0.05) differences between ripening times.