The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese : Table 5

Table 5: Sensory analysis^* of the Galotyri cheeses during storage at 4°C.

^*Each value in the table is the mean of seven trials (1-2: bad; 3-4: not satisfying; 5-6: good; 7-8: very good; 9-10: excellent).
^**Cheese code A, B, C, D: as detailed in table 1 and E: cheese made with ΒΤ002 (control cheese).
^a,bMeans in row at the same storage time with a common superscript do not differ significantly (P> 0.05, LSD test).
^e,fMeans in column at different storage time with a common superscript do not differ significantly (P> 0.05, LSD test).

Sensory scores	Storage Time (days)	Cheese code**
Sensory scores	Storage Time (days)	A	B	C	D	E
Taste	1	7.86^b-f	7.38^ab-e	7.30^ab-e	6.88^a-e	8.01^b-e
	8	7.22^a-ef	7.21^a-e	7.79^a-e	7.07^a-e	7.73^a-e
	30	6.78^a-e	6.67^a-e	7.44^a-e	7.00^a-e	6.81^a-e
Texture	1	8.17^a-e	7.93^a-e	7.88^a-e	8.01^a-e	8.26^a-e
	8	7.79^a-e	7.50^a-e	7.93^a-e	8.00^a-e	8.36^a-e
	30	7.56^a-e	7.22^a-e	7.78^a-e	7.33^a-e	7.02^a-e
Color	1	8.50^a-e	8.54^a-e	8.49^a-e	8.57^a-e	8.66^a-e
	8	8.07^a-e	8.36^a-e	8.36^a-e	8.36^a-e	8.58^a-e
	30	8.22^a-e	8.11^a-e	8.33^a-e	8.11^a-e	8.33^a-e