. 2021 Aug 19;59(6):2274–2283. doi: 10.1007/s13197-021-05241-y

Table 3.

Sensory characteristics of fresh cheese samples

Characteristics	KK		KEO		KSCF		KG
Characteristics	0 day	10 day	0 day	10 day	0 day	10 day	0 day	10 day
Appearance	4^a	3.5^b	4^a	3.5^b	4^a	3.5^b	4^a	3.5^b
Colour	4^a	3.5^b	4^a	3.5^b	4^a	3.5^b	4^a	3.5^b
Consistency	4^a	3.5^b	4^a	3.5^b	4^a	3.5^b	4^a	3.5^b
Flavour	4^a	3.5^b	4^a	3.5^b	4^a	3.5^b	4^a	3.5^b
Taste	4^a	3.5^b	4^a	3.5^b	4^a	3.5^b	4^a	3.5^b
Total	20^a	17.5^b	20^a	17.5^b	20^a	17.5^b	20^a	17.5^b

Different letters (a, b, c, d) in the same row represent statistically significant difference at significance level P < 0.05