Table 1.

Results of 2-way ANOVA of physicochemical properties and overall sensory quality of acid curd cheese (ACC). p value with * means that differences are statistically significant (F > Test F).

Parameter	Factor	F	p	Test F
Lipids content	storage time	0.229	0.921	2.606
	cheese variant	1.867	0.151	2.839
	interaction	0.248	0.994	2.003
Moisture	storage time	0.471	0.757	2.606
	cheese variant	9.106	˂0.001 *	2.839
	interaction	1.396	0.208	2.003
pH	storage time	24.633	˂0.001 *	2.606
	cheese variant	4.626	0.007 *	2.839
	interaction	0.772	0.675	2.003
Titratable acidity	storage time	3.181	0.023 *	2.606
	cheese variant	17.166	˂0.001 *	2.839
	interaction	0.297	0.986	2.003
Water activity	storage time	1.840	0.140	2.606
	cheese variant	42.347	˂0.001 *	2.839
	interaction	1.436	0.190	2.003
Peroxide values	storage time	70.490	˂0.001 *	2.606
	cheese variant	8.313	˂0.001 *	2.839
	interaction	30.914	˂0.001 *	2.003
Antioxidant activity	storage time	14.581	˂0.001 *	2.606
	cheese variant	143.215	˂0.001 *	2.839
	interaction	7.032	˂0.001 *	2.003
Hardness	storage time	169.915	˂0.001 *	2.486
	cheese variant	16.977	˂0.001 *	2.718
	interaction	0.687	0.759	1.875
L*	storage time	18.811	˂0.001 *	2.486
	cheese variant	14.251	˂0.001*	2.719
	interaction	3.1874	˂0.001 *	1.875
a*	storage time	7.658	˂0.001 *	2.486
	cheese variant	406.139	˂0.001 *	2.719
	interaction	1.510	0.138	1.875
b*	storage time	4.258	˂0.001 *	2.486
	cheese variant	79.259	˂0.001 *	2.719
	interaction	3.262	˂0.001 *	1.875
h	storage time	3.142	˂0.001 *	2.486
	cheese variant	1.532	˂0.001	2.719
	interaction	0.135	0.208	1.875
C	storage time	14.751	˂0.001 *	2.486
	cheese variant	2.934	˂0.001 *	2.719
	interaction	1.421	˂0.001	1.875
Overall sensory quality	storage time	8.476	˂0.001 *	2.557
	cheese variant	1.627	˂0.001	2.557
	interaction	0.823	˂0.001	1.850