Table 4 Sensory evaluation of white soft cheese samples during ripening
Organoleptic properties | Storage period (days) | Calf rennet cheese | Partially purified enzyme cheese |
|---|---|---|---|
Appearance (10) | 0 | 6.80 | 6.33 |
7 | 7.92 | 8.61 | |
14 | 8.35 | 8.71 | |
21 | 8.26 | 8.79 | |
28 | 8.23 | 9.05 | |
Body and texture (40) | 0 | 33.19 | 33.88 |
7 | 34.49 | 35.22 | |
14 | 34.78 | 36.00 | |
21 | 35.70 | 36.52 | |
28 | 36.03 | 37.95 | |
Flavor (50) | 0 | 39.26 | 40.11 |
7 | 43.13 | 43.51 | |
14 | 43.17 | 43.90 | |
21 | 43.70 | 44.83 | |
28 | 43.85 | 45.00 | |
Total score (100) | 0 | 79.25 | 80.32 |
7 | 85.54 | 87.34 | |
14 | 86.30 | 88.61 | |
21 | 87.66 | 90.14 | |
28 | 88.11 | 92.00 |