. 2021 Apr 16;8:649611. doi: 10.3389/fnut.2021.649611

Table 5.

Sensory evaluation of the Red-Veined Cheese during ripening and commercial Blue cheese (President brand).

Attributes	Day 5	Day 19	Day 33	Control Day33¹	Blue cheese
Creamy	4.1 ± 1.2^a	5.0 ± 0.9^a	4.5 ± 1.0^a	3.8 ± 1.5^a	4.1 ± 0.8^a
Acidity	4.5 ± 1.2^a	4.0 ± 0.8^a	4.9 ± 0.7^a	4.5 ± 1.0^a	6.2 ± 0.8^b
Odor	3.2 ± 1.3^a	3.8 ± 1.2^ab	4.9 ± 1.5^ab	3.0 ± 1.0^a	5.4 ± 2.1^b
Bitter	1.5 ± 0.9^a	2.9 ± 1.2^ab	3.1 ± 1.5^bc	4.1 ± 0.8^bc	5.0 ± 1.4^c
Mushroom	1.6 ± 1.2^a	3.7 ± 1.9^b	2.4 ± 1.2^ab	2.0 ± 0.9^a	3.6 ± 1.5^b
Salty	4.3 ± 2.1^a	4.5 ± 0.9^a	4.6 ± 1.2^a	4.5 ± 0.8^a	6.0 ± 2.1^a

Results are indicated as Means ± SD with different superscript lowercase letters were significantly different among ripening periods within the rows each cell (p < 0.05).

The control without inoculation of red koji powder and ripening at 33 days.